6/24/2023 0 Comments Reverse searing a steak![]() 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. 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. ![]()
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