The Reverse Sear
First of all, searing does not “lock in juices”, it just adds flavour. So with that said, try the reverse-sear method in which the steak is seared at the end of the cooking process. You will never go back to the old way. Keep reading for the four benefits of the reverse-sear method.
More Effective Browning
Brown = flavour. By browning the meat, you are converting the proteins and sugars into…. tasty, savoury, crunchy goodness. Okay, that’s not the scientific description but it pretty much nails it. If you really want to know the details, then Google “Maillard Reaction”.
More Even Cooking
Cooking on high heat creates a harsher “temperature gradient” - in other words, the edge of the meat is more well done compared to the center. The higher the temperature you use to cook, the faster that heat energy is transferred, and the less evenly your meat cooks. Conversely, the more gently a steak is cooked, the more evenly it cooks. By starting steaks in a low-temperature oven or on the “cool” side of the grill, you end up with almost no overcooked meat whatsoever. Less overcooking means juicier meat.
More Tender Meat
This one’s is a bit technical but basically this is it: there are enzymes in meat that break it down (aka tenderize) very slowly in cool temperatures. This is what happens during the dry aging process, the meat tenderizes very slowly because its kept refrigerated for up to 4 weeks. This tenderization process speeds up significantly as the meat heats up but stops after 120 °F. So if you blast your meat at high heat then it races through the tenderization phase and come to a halt in 10 minutes. By slowly heating your steak, you are, in effect, rapidly "aging" it as it keeps the meat longer in the temperature zone where the enzymes can do their work so that it comes out more tender.
More Flexibility
Or forgiveness as I call it. When you're cooking steak at a high heat, there is a very small window of opportunity in which the center of that steak is a perfect medium-rare (130°F). A minute early, and your steak is raw; a minute longer, and it’s overcooked. With slow cooking, that window of time is greatly expanded, making it much easier to nail the right temperature time after time.
How to Reverse Sear a Steak
Okay, with all that out of the way here it is:
- Season your roast or a thick-cut steak with salt and pepper (the method works best with steaks at least one and a half to two inches thick)
- Arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low oven—between 200 and 275°F (93 and 135°C). You can also do this outdoors by placing the meat directly on the cooler side of a closed grill with half the burners on.
- Cook it until it's about 10 to 15°F below your desired serving temperature then take it out and sear it in a ripping-hot skillet, or on a grill that's as hot as you can get it. The meat will already be somewhat browned and the surface dry so the searing process is pretty quick. The goal is brown not black!
- A good meat thermometer is essential for this. We have some available for sale in the store or our website.
Chef’s Tip: For even better results, refrigerate the steaks uncovered overnight to dry out their exteriors.