How to Cook the Best Steak. Flip the Script: The Reverse Sear

food welcome to Food House steak do you care about it then listen up when it comes to the stove top there are two basic ways you could go get a handle on these and you can fast cook a slab of meat just as well as any restaurant out there as always from these basic food house ideas the possibilities are endless one approach is sear sear finish in a hot oven that's the most common way to go and it's a great one we'll talk more about that another time for now let's flip the script on that steak by starting it in the oven and finishing it with a sear this technique is one you should have in your back pocket it makes beautiful sexy steaks let's do it let's make the best steak of your life I always cook my steaks with a salt and pepper crust more salt than you think you need and a healthy dose of pepper put it on a rack and into a preheated 275° oven it goes yeah just hot enough to gradually cook it through without triggering any searing or brown in action I'm looking to pull it out of the oven when the internal temperature is 125 a thick piece like this will take about 45 minutes to an hour you can fly blind but I like to use a probe thermometer there and now I let it rest our meat is still rare on the inside and the carryover cooking from the residual heat plus how we're about to finish it off will keep that internal temperature rising at the end of the day we're looking to just touch 135 after about 15 minutes of resting I give it a hard sear in a hot cast iron pan maybe 1 minute aside some canola oil in there if you like but otherwise a dry pan there are basic advantages to doing it this way one because the surface of the meat is pretty warm around 200° we're able to get a much harder sear in a much shorter amount of time number two the time in the oven has made the surface generally drier overall three the meats proteins are now primed for Browning and four because we already rested our steak mid process we can sear it slice it and serve it piping hot right away no waiting so what is so cool about this technique well you see when you cook a steak with the traditional sear sear oven technique you usually not always but usually get a bullseye effect like this a hard crust on the outside then a thin ring of well done then a ring of medium well then medium all the way down until you reach your desired medium rare dness in the middle it's not bad in fact there are merits to this effect but wouldn't it be great if my whole steak could be medium rare that's what our bizarre technique here achieves we get a very thin layer of charred crust on either side and the entire steak edge to edge is that uniform medium rare let's take a look wow that's intense so flip the script on the high heat sear sear oven technique cook it low and slow to Temp and finish it with a more incredible SE than you've ever gotten before

Channel: FudeHouse

Views: 7,062,282

Keywords: food, cook, cooking, easy, simple, recipe, recipes, kitchen, how to, how, best, tutorial, tip, trick, technique, tips, tricks, help, eat, eating, diy, restaurant, dinner, chef, home, skills, knife, spoon, fork, cuisine, Do It Yourself (Website Category), sear, steak, beef, Maillard Reaction (Namesake), low and slow, oven, Searing, Meat, ribeye, bbq, perfect, medium rare

Id: GZ4xl7XJM08

Length: 3min 12sec (192 seconds)

Published: Tue Oct 01 2013