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Steak searing temp how to#

Reverse-searing is, well, the reverse of that. You want that nice brown, flavorful sear on the outside, so you start it in a hot oven…but you don’t want it to overcook or be raw in the middle, so after the initial hot roast, you turn the oven down and let it roast slowly until it’s just right in the center. Let’s take a bone-in prime rib roast, for instance. Conversely, the larger the cut of meat, the lower and slower you want to cook it.

Get that sear on it quickly, then take it off the heat before it has time to overcook. The concept here is simple: The smaller the cut of meat, the hotter and faster you can cook it. (Before we get any further, let’s note upfront that this is not something you’re going to do on a weeknight when you’re pressed for time.)

Instead, consider changing your cooking method and learn to master the reverse-sear steak. Well, you could just stop buying thick-cut steaks…but that’s no fun. If you want the center medium-rare, it’s going to have to stay on the grill or in the skillet for a longer period of time…and the sections of meat closer to the surfaces are going to cook beyond what you may find acceptable. But if you’re grilling a thicker cut (say, one and a half or two inches), cooking it for the same length of time will leave the middle very rare. It’s true that a tender cut like rib eye, New York strip or filet mignon is best cooked quickly over high, direct heat…and if your steak is an inch thick or less, that’s still your best bet. The simple answer is that your steak was too thick to cook by the usual method. To your horror, a good-sized portion of your precious steak is medium-well to well done! What happened? But there’s a transitional layer on either side of the center where the meat has turned to-gasp-a dull gray. And when you cut into it, you find that the center is indeed a deep, rosy pink…or, at least, the middle half-inch or so. It was carefully grilled with a perfect sear on the outside you even used an instant-read thermometer to ensure it would be exactly medium-rare in the center. You sit down to a beautiful thick-cut rib eye steak.

Steak searing temp how to#

When it comes time to sear your steaks you would already have plenty of hot coals ready to go straight in.Reverse-seared steak is all the rage these days…but what is it? Learn how to reverse sear rib eye and other thick cuts for the best steak of your life. Tips for using a smoker – Always use a chimney smoker they will save you a lot of time starting your fire as well you can keep a good backup of red hot briquettes/charcoal to add and remove from them from the BBQ as needed eg.

SMOKER –Add more briquettes/charcoal to you BBQ to get a really hot direct grill above.

OVEN – Preheat a skillet or heavy based pan to screamingly hot temperatures.

Remove when at temp and rest for 10-15 minutes under foil.

Cook until an internal temp of 51°-71°c or 125°-135°f depending on your preference of “doneness”(see table below).

SMOKER – Place seasoned steaks on grill away from direct heat

OVEN – Place seasoned steaks on a rack over a baking tray.

Preheat oven/smoker to 125°c or 255°f (for smoker add your desired wood for smoking).

One thick steak or any cut of meat (at least 1” thick).

So, instead of an internal ring of different “doneness” your steak will be perfectly medium all the way through, save for the very outside. The basic idea is that with cooking a reverse sear steak, you have greater control over the Maillard Reaction (that magical process that turns the cooked edges of meats yummy and brown), because you’re making sure the high heat only comes into play right at the end and that the steak inside will be perfect. The reverse sear method pretty much just flips the order, and involves first cooking the meat on a very low heat before searing the outside on a super hot surface. Traditionally, a restaurant method of cooking steak involved searing over incredibly high heat, then transferring to an oven to finish on a more gentle heat until done. This method is quite different from how you might cook a steak at home, and from the way most restaurants cook steaks. Have you heard of this reverse sear steak thing? It’s what all the cool kids are doing.