Reverse searing is a cooking method that has become increasingly popular among steak lovers. It involves cooking the steak in a low-temperature environment and then searing it over high heat. This method produces a perfectly cooked steak with a juicy interior and a crusty exterior. Whether you’re cooking a ribeye, filet mignon, or new York strip steak, reverse searing is a simple and effective way to achieve delicious results.
How to Reverse Sear a Steak: Step-by-Step Guide
Here’s a step-by-step guide on how to reverse sear a steak:
- Preheat the oven to 200-250°F.
- Season the steak with salt and pepper.
- Place the steak in the oven and cook until it reaches an internal temperature of 120-130°F for medium rare. This should take approximately 20-30 minutes, depending on the thickness of the steak.
- Remove the steak from the oven and let it rest for a few minutes.
- Heat a pan over high heat and add oil or butter.
- Sear the steak for about 1-2 minutes on each side until a crust forms.
- Remove the steak from the pan and let it rest for a few more minutes before serving.
It’s that simple! With these seven steps, you can achieve perfectly cooked steak every time.
What is the Best Way to Reverse Sear a Steak?
The best way to reverse sear a steak is by first seasoning it with salt and pepper, then letting it rest for about an hour at room temperature. Next, place the steak in the barbecue at a low temperature, typically between 200-225°F, for about 45 minutes to an hour. Finally, increase the heat to high and sear the steak on both sides for about 1-2 minutes until it reaches your desired level of doneness.
How Long Does it Take to Reverse Sear a Steak?
The total time it takes to reverse sear a steak will depend on the thickness of the steak and the desired level of doneness. On average, it will take about 45 minutes to an hour to cook the steak in the barbecue at a low temperature and 1-2 minutes to sear it on the stovetop over high heat.
At What Temperature Do You Reverse Sear a Steak?
Typically, the barbecue temperature is set to between 200-225°F when reverse searing a steak. This low temperature allows the steak to cook slowly and evenly, resulting in a juicy interior. The high temperature of the stovetop, typically around 450°F, is then used to sear the steak and create a crusty exterior.
How Long to Reverse Sear Steak at 225°F?
If you’re reverse searing a steak at 225°F, it will take about 45 minutes to an hour to cook the steak in the barbecue.
Do You Flip During Reverse Sear?
Yes, you should flip the steak during the reverse searing process. It is recommended to flip the steak once while it is cooking in the barbecue and once while it is searing on the stovetop.
How Long to Reverse Sear Steak at 250°F?
If you’re reverse searing a steak at 250°F, it will take about 35-40 minutes to cook the steak in the barbecue.
Can You Reverse Sear at 200°F?
Yes, you can reverse sear a steak at 200°F. Cooking the steak at this low temperature will result in a more evenly cooked and juicy interior.
Is it Worth Reverse Searing a Steak?
Definitely! Reverse searing a steak is a simple and effective way to achieve a perfectly cooked steak with a juicy interior and a crusty exterior. It is a popular method among steak lovers and can easily be done at home with just a barbecue and a stovetop.
How Long to Reverse Sear a Steak at 200°F?
If you’re reverse searing a steak at 200°F, it will take about 45 minutes to an hour to cook the steak in the barbecue.
How Does Gordon Ramsay Reverse Sear a Steak?
Celebrity chef Gordon Ramsay is known for his love of cooking steak and has a signature method for reverse searing. He seasons the steak with salt and pepper, places it in the barbecue at a low temperature, and then sears it on the stovetop over high heat. He alsooften adds butter and herbs to the pan while searing, to enhance the flavor and create a rich, juicy crust.
How Long to Reverse Sear Steak at 275°F?
If you’re reverse searing a steak at 275°F, it will take about 30-35 minutes to cook the steak in the barbecue. Cooking the steak at a higher temperature will result in a slightly faster cooking time, but may also result in a less juicy interior.
Reverse searing is a simple and effective method for cooking steak that results in a juicy interior and a crusty exterior. Whether you’re using a ribeye, filet mignon, or new york strip, the process is the same. Start by seasoning the steak with salt and pepper, let it rest, cook it in the barbecue at a low temperature, and then sear it over high heat. With this step-by-step guide, you’ll be able to create a delicious reverse seared steak right in your own northwest style bbq. So, fire up the grill and start cooking!
- 1 ribeye steak fat trimmed
- 1/4 cup salt
- pepper to taste
- Trim fat off ribeye steak
- Liberally salt both sides of the steak, cover, and refrigerate up to 2 hours
- After 2 hours have passed start your smoker per the manufacturers recommendation and set the temperature to 185 degrees
- Remove your steak from the fridge and thoroughly rinse salt off both sides and pat dry with a paper towel
- Season the steak with fresh cracked pepper, or any steak seasoning of your choice
- Once the smoker reaches 185 degrees place steak on and smoke until internal temperature reaches 125 degrees, roughly 90 minutes
- Once the internal temperate has reached 125 degrees remove from grill and cover with foil
- Raise smoker temperature to max (mine goes up to 450 degrees)
- Once the smoker has reached it’s max temperature place the steak back on and sear each side for 2 minutes each
- Remove the steak and let rest 10 minutes before serving