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The reverse sear is one of the easiest and arguably best methods of cooking a steak I could hardly believe what a difference the reverse sear technique made Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.
If you want perfectly cooked steaks every time, with almost no gray band of overcooked meat beneath the surface, the reverse sear is the best method to use My middle son, who had never been excited about eating steak, even asked for seconds Unlike sous vide, in which meat slowly steams inside a bag, the reverse sear method keeps the surface of the steak dry
This is important because it enables you to brown properly at the end and develop rich flavors
This results in a juicy middle and a crispy crust. Just before steak come out of the oven, add 1 tablespoon oil to a skillet & heat over high until smoking Add steak & butter to skillet & cook until each side is well browned, about 45 seconds per side Using tongs, hold steak sideways to sear edges
If you’ve ever cut into a beautifully seared steak only to find a gray band of overcooked meat around a tiny pink center, you know the frustration of traditional cooking methods With the traditional method of searing, you’ll handle creating the brown crust on the outside of a steak before it’s cooked with another method When you choose to reverse the searing process, you sear at the end This is a relatively new way of cooking steaks that can offer a number of benefits
Most importantly, it makes the entire process easier when cooking.
How to make reverse sear steak ingredients steak You can reverse sear many different cuts of steak, including ribeye, strip, and filet mignon.
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