I tried this last night and it was a revelation. Cooked the ribeyes in a preheated 250 degree oven until they reached 115 degrees (took about 20 minutes), then seared them for about a minute on each side and a few seconds on the edges in a very hot cast iron pan. They were a perfect medium-rare all the way through, with a nice crust(as opposed to the very rare in the center/medium near the surface that I usually get in a pan).
I suspect that many of you were already doing this, but if you're not doing it this way I highly recommend giving it a try.
Reverse sear - (
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Thanks for posting, this has been my problem. I haven't used a thermometer and relied on the touch method to determine doneness. I take out the steak when it feels rare, but when I sear the steaks always turn out medium.
Touch test for doneness - ( New Window )
I use a little different temperature combo though. I cook the steak at 275 degrees until the center temperature is 125, then sear about 45 seconds on each side of the steak on my very hot cast iron pan. I usually use tongs to sear the edges as well.
I heavily salt and pepper the steak and let it sit for 20 minutes or so before sticking it in the oven. I also cook the steak in the oven on a wire rack on a cookie sheet so that the steak is evenly cooked from bottom to top before I sear it.
Always comes out fantastic and everyone I have ever made a steak for raves and raves about how perfect it is. Will never cook a steak another way.
I use a little different temperature combo though. I cook the steak at 275 degrees until the center temperature is 125, then sear about 45 seconds on each side of the steak on my very hot cast iron pan. I usually use tongs to sear the edges as well.
I heavily salt and pepper the steak and let it sit for 20 minutes or so before sticking it in the oven. I also cook the steak in the oven on a wire rack on a cookie sheet so that the steak is evenly cooked from bottom to top before I sear it.
Always comes out fantastic and everyone I have ever made a steak for raves and raves about how perfect it is. Will never cook a steak another way.
Just a heads up, if you salt meat you should let it sit for at least 50 minutes so it reabsorbs the water.
Yes it's fantastic and really the only way to do it. Echoes of Souds Vie. (sp?)
Everything I have tried from them is outstanding
Every time I cook a steak and I think wow that's great, I soon after eat at Sparks or Barclay Prime in Philly or even places like Ruth's Chris or Capital Grill and I realize I'm not close.
I might give this a shot.
I think you can have a debate between RS and SV with steak. I prefer SV but both come out very good. I haven't tried RS with pork, but omg if you have the opportunity to cook pork SV, it's such a new and great experience. You can get your pork so juicy and flavorful that way and cook it to a variety of temps and experiment with taste and texture. At the lower temps you might have to convince your guests that pink(ish) pork is as safe as white pork (and it totally is) but the juicyness is so worth it.
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tend dry out very quickly. But when I do it this way, the meat is tender and juicy every time.
I think you can have a debate between RS and SV with steak. I prefer SV but both come out very good. I haven't tried RS with pork, but omg if you have the opportunity to cook pork SV, it's such a new and great experience. You can get your pork so juicy and flavorful that way and cook it to a variety of temps and experiment with taste and texture. At the lower temps you might have to convince your guests that pink(ish) pork is as safe as white pork (and it totally is) but the juicyness is so worth it.
You sold me, haha. I'll have to give that a try.
you definitely need a thermometer
you need to follow what thermometer reads
the steak WILL not look done -
but if internal temp is correct then it will be perfect when you sear
Every time I cook a steak and I think wow that's great, I soon after eat at Sparks or Barclay Prime in Philly or even places like Ruth's Chris or Capital Grill and I realize I'm not close.
I might give this a shot.
Don't feel too bad about that. Some of these places can cook at 900 degrees or so. Also, many are using prime, aged steaks and most of us aren't