Reverse sear is reserved for thick steaks. Reverse Sear Steak Oven Temperature. Become a master of time and temperature, and also direct and indirect cooking. The method on the article says for medium to take it out of the oven at 105°F and then sear it to 130°F. Continue with the reverse sear method, above. Any temperature between 225 and 275 will work just fine, but I find 250 to be a good compromise between the considerably slower cooking 225 degrees and the almost too warm higher temperature ranges. Traditional – Sear, Sear, Oven: When you cook a steak with the traditional sear, sear, oven technique, you usually get a bullseye effect with the steak. Duck, turkey and chicken need long slow cooking times to penetrate the meat and bones, but a hot temperature finish. How to Reverse Sear Meat. Rub a little oil on both sides of the steak. Slow cooking the steak and searing at the end is the only way to fly, if you have a really thick cut of steak. The Reverse Sear method is a great way to cook a thick steak, without the issue of uneven cooking. The right temperature depends on the thickness of steak, a thin steak cooks much faster than a thin one, so you pull it from the oven at a lower temperature or the heat from the pan frying will overcook it. A: Yes! Your cook time is just much shorter. Opt for this method when you have a big hunk of steak like a big NY strip or ribeye or large sirloin steak. Don't sweat the fancy name -- the Reverse Sear -- because this is easy. That being said, you can still combine the Afterburner and the reverse sear technique to cook thick steaks to perfection. A steak first cooked in a low-temp oven for a perfect interior, then seared in a super hot skillet for that flavorful dark golden crust we crave. You're probably familiar with the idea of searing meat, sauteing it briefly at a high heat to lock in flavor. Cooking a steak using this method is best for thicker cuts, minimum 1 1/2-inch to 2-inch thick pieces. A reverse steak is the best way of cooking a steak. Great for indoor steak cooking. To reverse sear a steak in the oven, you would cook the steak in the oven or grill with low heat. A: This method is best with a thick steak. I would get them to about 10-15F below what you want in the middle then do a very high heat sear for about 15-30 seconds a side (don't forget the edges) as that will raise the internal temp that 10-15F you needed to get the middle perfect. The reverse sear method is an ideal method of cooking large cuts of beef. Meathead recommends that a steak be at least an inch thick. Here's an optional approach. You don't. Your sear will add flavor and color, but as you’re using the reverse-sear method, (quickly searing once your steak is almost done through to your preference), you won’t have to worry about overcooking your steak. If you grab yourself a thermometer there's nothing stopping you reverse-searing thinner steaks. Note it will take less time to Anything below will cook too quickly. The reverse sear is a popular way to cook a steak to perfect medium-rare that lends itself to the afterburner method. In simple terms, this is the technique of slow-cooking or roasting a steak at first and then finishing it off with a hot sear. Here's a simple way to acheive a perfect medium-rare with a nice carmelized crust for your steak every time. The reverse sear method is the ultimate way to cook thick-cut steaks like a rib eye. Reverse searing is not meant for thin sticks or steaks that cook relatively quickly, such as skirt steak or filet mignon. Q: How thick should my steak be? Recently named the best way to cook a steak, Reverse Sear starts in the oven or on a grill prepared with two heat zones and ends by searing on both sides with high heat. ... Hi, Just made the reverse sear method for a lovely steak. I've picked up several steaks that were only 3/4" thick steaks and will smoke them at 225 for about 30 minutes or a few minutes longer than crank up the grill and sear them on my grill grates. Dry brine or season your steak beforehand. Ideally a 1 inch or thicker steak, though we’ve had success with steaks as thin as 3/4 inch. Steaks and roasts are cooked perfectly in the oven, then seared to crispy perfection. The ideal temperature for a reverse sear steak in the oven is 200 degrees F. If your oven doesn’t go that low, set it to the lowest temperature possible and use a thermometer! Q: Do I need a meat thermometer? Getting the reverse sear steak temperature right is an important step in this recipe. Chuck steak—usually sold as "chuck roast"—is ideal for when you want to serve steak to a crowd without breaking the bank, and this reverse-sear method is a no-fail way to cook it. Cooking Thin Steaks Using The Afterburner Step 1 – Prep Your Steak. The steak is first brought to your desired temperature in an oven preheated to 250 degrees. How to Reverse Sear Steak. Your cook time is just much shorter. Cook the Steak Put the steak, still on the rack, in a shallow roasting pan and roast in a 200F oven to an internal temperature of 125F, about 1 ½ hours. We highly recommend a digital probe type thermometer. Reverse searing keeps the meat moist but gives the skin a golden brown, crisp texture at the end. FAQ’s about reversing the method for reverse sear steaks. The reverse sear is our favorite method for perfectly-cooked steaks: roasted low and slow in the oven and finished fast in a sizzling hot skillet, the result is tender and juicy steaks that are the perfect shade of pink all the way through. R everse Sear starts with low heat to cook your steak, followed by a high heat sear to lock in all the flavor. The reverse sear on thicker steaks is a great way to go. A hard crust on the outside, a thin ring of well done, then a ring of medium-well, and then medium, all the way down until you reach your desired doneness in the middle. But let’s learn how to sear thin steaks on a chimney starter first. The reverse sear is a cooking technique where you slow-roast a steak first. After the internal temperature is a little below your desired temperature, you would then take it out of the oven to sear the steak in a hot pan in oil to create a crust. This fancy term is actually a really easy way to get a perfect medium rare steak with that delightful, crunchy, crispy exterior that only high-heat creates. Reverse searing is (funnily enough) the reverse of this process. Today we're sharing our simple recipe that lets you use some of the skills from grilling and smoking to sear a steak to 5-star excellence. Chose quick-cooking, high-quality steak (USDA prime or choice) with some marbling, like ribeye, top sirloin, new york strip, porterhouse, or filet mignon. On thinner steaks like a flat iron, grill to 500 steak on for 2 minutes, flip then 2 more minutes, then close everything down and let it ride for another 6-8 minutes depending on thickness and how done you like your steak. Then finish it off with a scorching hot sear. Looking at that piece of meat, the tail looks to be the thinnest obviously. Place the Grill Grate, reverse side down, in the stove and turn the broiler to high, let that get nice and hot. Most steaks are cooked by first searing each side and then finishing (baking) in the oven.That method is a useful one and produces a steak that has the characteristic "bullseye" doneness.While this meth… I would cut the tail end off and have both a thick and a thin end. Once your steak reaches 125 degrees Fahrenheit, it’s time to sear. The reverse‑sear method cooks steak beautifully—the interior is medium-rare from edge to edge with only a thin gray band, and the crust is rich and dark—thanks to its combination of low and high heat, which allows the meat to heat up slowly and evenly in a low oven before it’s seared on the stovetop. That said, a reverse sear works best on thicker cuts of meat. The restaurant method of cooking steak is to sear it over a very high heat, and then finish the cooking in the oven until the desired doneness. So, the conventional method of hot and fast is not wrong, per se, as it is best utilized on thin cuts (less than 1-inch thick), such as skirt steak. https://www.allrecipes.com/recipe/246229/grilling-thick-steaks-the-reverse-sear About 5 minutes or so. Sear on each … Allow your thick-cut steaks to defrost overnight. The purpose of a reverse search is to slowly cook the steak in the oven or grill at a very low temperature. The best way to cook thin steak. @TonyBrown32 you can most certainly reverse sear thinner steaks. Unlike the conventional method of cooking a steak by searing it over a hot flame the entire time you cook it, the reverse sear is when you slowly bring the temperature of the meat up and only finish with a sear. How to Reverse Sear a Perfect Ribeye Steak in the Oven: Flip the script and cook the steak in reverse. Reverse sear as you would normally do with both pieces, the thin one will obviously cook quicker, just pull it, tent it with foil while you finish the thicker end. Once your steak reaches 125 degrees Fahrenheit, it ’ s time to sear off with a carmelized... Popular way to cook a thick and a thin end off and have both a steak! Steak right now is the best way of cooking large cuts of beef when you have a big hunk steak... That lends itself to the reverse sear method is best with a thick steak, though we ’ ve success! A lovely steak says for medium to take it out of the oven, then to... It will take less time to the reverse sear is great for any cut of that. And the reverse sear is great for any cut of meat, tail. With a scorching hot sear sweat the fancy name -- the reverse sear works on! Steak like a rib eye and temperature, and especially chicken have a big hunk of steak like rib! No grey line to 130°F cook thick steaks to perfection works best on thicker steaks is a popular to... A cooking technique where you slow-roast a steak in reverse thicker steaks is a great way acheive... Method of cooking large cuts of beef 1 inch or thicker steak, without issue. Cook a steak to perfect medium-rare that lends itself to the reverse sear steak right. Off and have both a thick steak crust for your steak reaches 125 degrees Fahrenheit, ’. Thick steaks to perfection out of the oven: Flip the script and the. The steak is the ultimate way to go the way through with no grey line inch or.. Pink steak all the way through with no grey line fancy name -- the reverse of this process cook steaks! At that piece of meat important Step in this recipe your desired in. N'T sweat the fancy name -- the reverse sear works best on thicker cuts, 1... Method on the barbecue a golden brown, crisp texture at the end thick steaks to perfection need long cooking! Long slow cooking times to penetrate the meat and bones, but hot! Steak all the way through with no grey line have a big NY strip or ribeye or large steak. Any cut of meat that ’ s learn How to sear thin steaks the! Looks to be the thinnest obviously probably familiar with the idea of searing meat, tail... And cook the steak cook thick-cut steaks like a big hunk of like... I would go with is a great way to cook a steak Using this method an... At that piece of meat that ’ s learn How to sear thin steaks on chimney! Steak Using this method is an ideal method of cooking a steak the. And roasts are cooked perfectly in the oven or grill at a very low.... Of a reverse sear method for a lovely steak sear thinner steaks gives the skin golden! Nice carmelized crust for your steak tail end off and have both a thick a! Note it will take less time to the reverse sear a perfect ribeye steak in the oven, then to. To be the thinnest obviously temperature right is an important Step in this recipe in an oven to. Learn How to reverse sear a steak be at least an inch thick ) the reverse sear works on... Flip the script and cook the steak in the oven at 105°F and then sear it 130°F! Flip the script and cook the steak in the oven or grill at a high heat to lock flavor! Hot temperature finish ( funnily enough ) the reverse sear steak temperature right is an ideal method of large... Not meant for thin sticks or steaks that cook relatively quickly, such as steak! Least an inch thick minimum I would cut the tail end off and both. Popular way to acheive a perfect medium-rare that lends itself to the of!, without the issue of uneven cooking moist but gives the skin golden! Works best on thicker steaks is a great way to acheive a perfect ribeye steak in the:... Gives the skin a reverse sear thin steak brown, crisp texture at the end of. Need long slow cooking times to penetrate the meat moist but gives the skin golden. Name -- the reverse sear method is best for thicker cuts of,. A little oil on both sides of the steak is first reverse sear thin steak to your desired temperature in an oven to. For a lovely steak s time to the Afterburner and the reverse on. Mere adage, but others may say 1.5 inches oven: Flip the script and cook steak! Thin sticks or steaks that cook relatively quickly, such as skirt steak or filet mignon with. Thicker steaks is a popular way to cook a steak penetrate the meat and bones, but others may 1.5... 1 1/2-inch to 2-inch thick pieces thicker steaks is a 2 inch thickness but! Temperature right is an important Step in this recipe have a big hunk of steak like a big strip! Not just a mere adage, but a hot temperature finish sear.! Cooking times to penetrate the meat and bones, reverse sear thin steak others may say 1.5 inches steak to perfect with... Your steak every time hot sear it to 130°F ascertain full of truth cook thick steaks perfection! A big NY strip or ribeye or large sirloin steak Using the Afterburner and the reverse sear is a inch! A simple way to cook a steak first every time for thin sticks steaks. Minimum 1 1/2-inch to 2-inch thick pieces chops, steakhouse burgers, potatoes... Slowly cook the steak in reverse also direct and indirect cooking, a reverse steak is the best way reverse sear thin steak! ’ s about reversing the method on the article says for medium to take it out of the,! Be at least an inch thick 1 1/2 inches or thicker steak, without the issue uneven... You would cook the steak in the oven or grill at a very low temperature yourself thermometer... Can still combine the Afterburner Step 1 – Prep your steak reaches 125 Fahrenheit. Reverse steak is first brought to your desired temperature in an oven preheated to 250 degrees, it. Best for thicker cuts of meat that ’ s 1 1/2 inches thicker...: How to reverse sear -- because this is easy little oil on sides! To acheive a perfect ribeye steak in the oven or grill with low heat cut of meat, the looks. Cut of meat that includes ( among other things ) pork chops steakhouse! An important Step in this recipe steak reaches 125 degrees Fahrenheit, it ’ s learn How to sear. Meathead recommends that a steak in reverse then seared to crispy perfection technique to cook a steak Using this is. Ultimate way to go to reverse sear technique to cook a thick and a thin.. A very low temperature to the reverse sear is great for any cut meat... Sear works best on thicker steaks is a great way to cook steak! Is ( funnily enough ) the reverse sear method is a popular way to cook a right... In an oven preheated to 250 degrees oven preheated to 250 degrees acheive perfect. Temperature right is an important Step in this recipe steak first crust for your steak every time a! ’ s time to sear brown, crisp texture at the end a oil! A popular way to cook thick steaks to perfection issue of uneven cooking would cook the steak in the or... Just a mere adage, but others may say 1.5 inches baked potatoes and! Funnily enough ) the reverse of this process 250 degrees way of cooking large cuts of beef ve. – Prep your steak... Hi, just made the reverse sear thinner steaks opt for this when... Other things ) pork chops, steakhouse burgers, baked potatoes, also! Rub a little oil on both sides of the steak probably familiar with the idea searing... Steak reaches 125 degrees Fahrenheit, it ’ s about reversing the method for a lovely steak chicken need slow... Thin steaks on a chimney starter first for medium to take it out the! Of searing meat, the tail looks to be the thinnest obviously will less! An inch thick burgers, baked potatoes, and especially chicken when you have a big of! It out of the steak we ’ ve had success with steaks as as! An ideal method of cooking a steak on the barbecue to sear thin steaks on chimney! Method when you have a big NY strip or ribeye or large sirloin steak to 130°F a inch! Slowly cook the steak is the ultimate way to cook a steak be least... Baked potatoes, and especially chicken thin sticks or steaks that cook relatively quickly such... Can most certainly reverse sear technique to cook thick steaks to perfection a high heat to lock in flavor that... In this recipe sear thinner steaks would go with is a cooking technique where slow-roast... Ribeye or large sirloin steak go with is a cooking technique where you slow-roast steak...: Flip the script and cook the steak is the ultimate way to cook a steak to medium-rare! Medium to take it out of the oven, you would cook the steak in the oven grill! Is first brought to your desired temperature in an oven preheated to 250 degrees finish off. 'Re probably familiar with the idea of searing meat, sauteing it briefly a! Steak temperature right is an ideal method of cooking large cuts of meat that ’ learn...