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5 Reasons Why You Should Reverse Sear Your Steak
Originally published August 2022. Updated May 2023.
If you’re used to just throwing your steak on the grill, think again. There’s a better way to get a juicy, tender, perfectly cooked steak every time.
The reverse sear is one of the most popular cooking methods (and a go-to of Gordon Ramsay’s) involving slowly roasting a steak in a 225–300°F oven until it reaches your desired internal temperature, then searing it on high heat to lock in its flavor.
If you haven’t yet experienced the mouthwatering tenderness of a reverse-seared steak, here are five reasons to make it your go-to method.
Hungry for more? From grill tools and accessories to cast iron skillets and grill pans, we’ve got everything you need to make the perfect steak—every time.
WHAT IS REVERSE SEAR?
The reverse sear is the counter technique to the traditional sear in which you cook a piece of meat over high heat and finish it off in the oven.
A reverse sear does the exact opposite—cooking a piece of meat at a low temperature to gradually bring the steak to its ideal internal temperature. This slow and steady approach ensures you get an even doneness throughout the meat, resulting in a juicy, tender steak bursting with flavor.
WHY SHOULD I REVERSE SEAR MY STEAK?
The benefits of reverse searing are endless, but here are the top five reasons our resident chefs use this as their go-to method:
1. Temperature Control
Traditionally, steaks are cooked over high heat (either on a grill or in a cast iron skillet) until they’re close to done and then left to rest as they come up to temp. However, this can often lead to an overcooked or dry steak as you don’t have a lot of control over temperature or the speed at which the inside cooks compared to the outside.
One of the biggest advantages of reverse searing is the precise control it offers over the steak’s internal temperature. By cooking the steak slowly at a low temperature, you have the power to achieve the exact doneness you desire without fail. Whether you prefer a rare, medium-rare or well-done steak, the reverse sear method allows you to hit that sweet spot every time without any guesswork.
2. Unparalleled Flavor
Imagine sinking your teeth into a steak that’s so tender it practically melts in your mouth. Reverse searing delivers precisely that.
The slow cooking process gradually breaks down the steak’s connective tissues, resulting in a buttery texture and unparalleled tenderness. Moreover, this method seals in the steak’s natural juices, locking in a flavor that’ll leave you craving more.
3. The Perfect Char
Any steak lover knows that a good char is the key to the perfect steak. But what you may not know is that the best way to achieve that char is through something called the Maillard reaction.
The Maillard reaction is the culinary process responsible for the irresistible browning and flavor development in grilled meats. With reverse searing, you get the best of both worlds. After the steak has been gently cooked to its desired internal temperature, it’s time for the grand finale—a quick sear on high heat. This finishing touch not only creates a beautiful, caramelized crust but also intensifies the flavors of the steak, adding depth and complexity to each mouthwatering bite.
4. Edge to Edge Consistency
One of the challenges with traditional cooking methods is achieving consistent doneness from the outer edges to the center of the steak. With reverse searing, this issue becomes a thing of the past.
By starting low and slow, the steak gradually rises in temperature, ensuring that every inch of meat reaches the desired doneness. Say goodbye to the frustration of overcooked edges and undercooked centers; reverse searing guarantees an evenly cooked steak, end to end.
5. Multi-Meat Technique
While reverse searing has gained recognition for its exceptional results with beef steaks, its versatility extends to a wide range of meats.
Whether you’re grilling a thick-cut pork chop, lamb chops or chicken breast, the reverse sear method can help you achieve perfect results every time. This technique’s adaptability allows you to explore new culinary horizons and impress your guests with flawless mains, regardless of the protein.
The next time you’re thinking of firing up the grill, try reverse searing your steak instead. Not only will you enjoy a deliciously juicy and tender steak that’s beautifully browned, but you’ll be able to sit back and relax with a bottle of wine while you wait!
Hungry for more? From grill tools and accessories to cast iron skillets and grill pans, we’ve got everything you need to make the perfect steak—every time.
This is the only way we make steak in my household now. Perfect every time!
Okay, so 225 – 300. For how long?
???no answer?
How about to what internal temp? Thanks