I am about to reverse sear two gorgeous aged rib eye steaks .
Traditionally , we would cook a steak by throwing it into a hot pan and then maybe finishing in the oven until it reaches its final internal temperature .
Reverse Sear kind of flips that on its head .
It sort of borrows a page from the sous vide book .
The steaks go in like this into a very low oven and they very slowly come up to temperature and only when in the center , the steaks have reached your desired temperature .
Do you take them out and then you sear them at the end to get the nice brown flavorful crust on the outside ?
Why do we do this ?
Well , for one thing , it gives us better control and a more foolproof method than if we went from high heat right from the start .
This slows everything down by you all a lot more time and your margin of error is much bigger .
The other really great thing about the reverse sear is because these steaks are hanging out in a dry hot oven , the surface will continue to dry out the whole time it's in there .
Dryness is what you want , when it comes time to sear the steak in a pan , a probe , thermometer will track the temperature of your meat while it's in the oven .
And I'm gonna just guess at where I think the center of this steak is .
Yeah , I , about there if you're cooking a bone in steak , just make sure you don't put the thermometers probe up against the bone .
That's gonna really throw off your readings .
If you don't have a probe , thermometer , it's ok .
You just use an instant thermometer to monitor the progress of your steaks .
And I'm gonna set an alarm 105 F .
I'm aiming for 1 15 .
But this gives me a 10 degree head start to make sure that I don't mess up .
Ah , ah , it's time to put the beef in the oven and let it do its thing .
And then this has a magnet .
I can stick , it's reading 49 F on the nose .
The other one is a little bit warmer .
53.3 F .
And I have an instant reed thermometer that I will use to confirm what these probe thermometers are telling me by taking a few other readings and a few other parts of the sticks just to make sure that I've got it right .
The thing is with the reverse Sears , the steaks are gonna jump a little bit more when they're out of the oven .
So we wanna pull them out a little before whatever a real desired final temperature is for rare .
That means taking them out when they're about 105 F in the center for medium rare .
That means pulling them from the oven when they're about 1 15 degrees Fahrenheit in the center and four medium , 1 25 et cetera , et cetera .
That doesn't mean medium is 100 and 25 F medium is actually warmer 1 31 35 more up there .
But that's gonna happen in the pan when they come out of the oven .
Sometimes it's slow us at the beginning and you think you get a sense in your head of what the rate of cooking is , starts speeding up .
I think it does .
I've never tested that empirically .
I'm pretty sure it starts speeding up .
That's been my experience .
Keep it , keep an eye on your meat any second that alarm is gonna sound .
My steaks are right at 1 15 or just a hair shy of it .
And I've already got my cast iron pan preheating .
I'm actually gonna crank the heat .
Now , I'm gonna get a tablespoon of oil in the pan .
I want this oil smoking hot .
My goal here is to preserve that kind of perfect doneness in the center of the steak .
So I really want to get the sear on this meat as quickly as I can so that I don't start over cooking the exterior that and the whole point of this method is to have a nice even doneness gradient .
So I really don't wanna do anything that's gonna work against that .
Now , these are not particularly beautiful at the moment .
They look like sad gray hunks of beef .
That's why we're gonna sear them .
Now , I'm gonna add a little butter to the pan for more flavor , but you don't have to .
I'm also going to add a time spring and some garlic to the pan to quickly get some more flavor into the fat in the pan .
Also that you don't have to do that's all optional , but it's , it's a nice touch .
If you can do it , then we go steak butter .
Garlic time swirl that around , press it down , make sure the steak is making full contact with the pants .
You don't end up with a , a little raised portion that didn't get brown enough 45 seconds a minute , really as quick as you can any longer .
And you might as well have just been butter basting in the pan the whole time because you'll start to get that done this gradient .
I'm gonna flip it .
There you go .
Sear the edge .
I see that how that's nice and brown there .
Now , a good kill the heat .
Now , reverse here doesn't really need to rest .
It's so low and slow coming up at the temperature that you don't have the same issues when you're doing a high heat method of giving the steak a chance to re absorb juices , you basically can cut into it whenever you're ready .
I really got so tender , so juicy , so beefy with that great funk because I splurged on an age stick and , but I splurged .
I mean , seriously splurge .