![]() ![]() If you are a real traditionalist and don’t even want to use a cast iron pan on Step 2, no problem either. Pull the steak off the grill 10 degrees lower than your target temperature so 115F/46c is good, rest it in a tent of foil for 6 to 8 minutes and Step 1 is done. You will need to check the temperature of your thick cut steak more frequently but this is part of the fun for the BBQ purists anyway. Into a preheated grille your seasoned steak goes, set at the same internal temperature inside an oven of 200F to 225F (95c to 108c). If you’re a BBQ purist and want that smokey taste or for whatever reason you don’t want to use an oven to reverse sear steak, no problem – a reverse sear steak grill method works just fine instead if a little less accurate than a kitchen oven due to grills having less consistent heat zones. So, we have hit our target internal temperature of 125F / 51C so now what? It’s time for the Cast Iron and all-important sear that’s what! The main reasons the purists prefer this method is to avoid any moisture loss whatsoever from poking holes with the meat thermometer. Kitchen pros for generations have relied on this hand test to cook their steaks to the perfect target temperature and medium rare doneness every time. If it feels about the same, we guarantee you have a lovely medium rare steak already.If it feels softer than the area on your hand, your steak is close but still rare and just needs a little more time.Now using the same finger, gently prod your steak to compare.This is what a perfect medium rare steak should feel like when you touch it.Now take your right index finger and gently prod the soft fleshy pad of your left hand. In the space just between your thumb and knuckle is a little soft and fleshy pad.Take your open left hand and then make a fist with medium pressure.First ensure your hands are thoroughly washed.REVERSE SEAR STEAK WITHOUT THERMOMETER HELP? TRY THE HAND TEST. TOOLS AND INGREDIENTS NEEDED TO REVERSE SEAR STEAK Reverse Sear Method is an ideal way to reheat steaks and preserve jucinessto bring your steak right back to its optimum in a few minutes. Soft, Juicy and Pink center and a golden-brown crust. With the Reverse Sear Steak method, you are guaranteed a beautiful and highly photogenic steak you will finally be proud to post on your Instagram. Slow and low oven heat followed by the shock and awe of a high heat sear on the cast iron makes it near impossible to overcook and go beyond the ideal cooking temperature of a medium rare to medium juicy seared steak. Once you follow the same steps each time you have a thick Porterhouse, T-Bone steak, thick cut Ribeye steak, NY Strip or Sirloin, you are guaranteed tasty juicy results. Using slow and gentle heat in the oven, you are in more control and prevents over cooking. By slowly bringing the thick cut steaks up to target temperature in a low temperature oven, the external surface of the steak dries which is vital in getting that golden-brown crust later. The key take away is always ensure you use a thick steak. We also like to cut our Chuck Roast into 2 inches thick cut steaks then use a meat hammer to tenderize down to a perfect 1 and half inches. In the #TruBeef product range, our organic grass-fed T-Bone steak, Porterhouse steak, New York Strip steak, and our Ribeye Steak are all ideal candidates to get a lovely reverse sear steak medium rare which is how we like it at #TruBeef! It always works best to reverse sear thick cut steak and large cuts of beef like Prime Rib and Tri Tip. WHAT TYPE OF STEAK SHOULD BE REVERSE SEARED? With an oven, cast iron skillet (ideally) and a meat thermometer, you are guaranteed far more control and more consistent super tasty results each time with the all-important tasty crust on your seared steak. With reverse sear, it’s the exact opposite where we start the process in the oven and finish on the pan. In traditional cooking of steak, the idea was to sear your thick steak on the pan first to lock in the juices then finish in the oven or just cook the steak entirely on the pan/cast iron skillet which for all but the most experienced or professional cooks leads to over cooking and dry steak. ![]()
0 Comments
Leave a Reply. |