andy’s cooking class: how to reverse sear a steak

How To Make andy’s cooking class: how to reverse sear a steak

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  Step 1
  PREP/PREPARE
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  Step 2
  Chef’s Note: Why reverse sear? Well, the traditional method is to sear the beef in a hot pan, and then place in a hot oven. I’ve been using this method at restaurants that I’ve worked at for many years. The traditional method works well, if you have the proper equipment, good ovens, and experience with the method. The reverse method works regardless of your experience or equipment. What you do need is a good digital thermometer… but more on that later.
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  Step 3
  Gather your ingredients.
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  Step 4
  Lightly rub the steak with olive oil.
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  Step 5
  Sprinkle with salt and pepper, and press into the beef.
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  Step 6
  Place a rack in the middle position, and preheat the oven to 250f (120c).
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  Step 7
  While the oven is preheating, place the steak on a parchment-lined baking sheet.
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  Step 8
  If you are using a remote temperature probe, insert that into the beef.
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  Step 9
  Chef’s Note: Remote probes are the best to use because you don’t have to open the oven door to take a reading.
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  Step 10
  Chef’s Tip: If you are not using a remote probe, then to reduce the loss of juices when you insert your manual probe, always reinsert the probe into the same hole.
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  Step 11
  Chef’s Tip: You can get remote probe digital thermometers for under 20 bucks. Besides using them for this recipe, they are excellent for use in a Thanksgiving turkey, or other poultry. I have three of this model: http://www.amazon.com/Polder-Original-Cooking-Timer-Thermometer/dp/B0000CF5MT/ref=sr_1_3?ie=UTF8&qid=1451412077&sr=8-3&keywords=remote+probe+thermometer
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  Step 12
  Bake until the internal temperature of the beef reaches 125f (50c).
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  Step 13
  Remove from the oven, and allow the steak to rest for 5 minutes.
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  Step 14
  Chef’s Note: Carryover cooking will increase the internal temperature to 130f (55c) during the resting period.
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  Step 15
  Chef's Note: While the steak is resting, place a skillet (cast iron is excellent), over high heat.
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  Step 16
  Place the steak into the pan.
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  Step 17
  Sear for 1 minute per side, or until a nice crust forms.
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  Step 18
  Chef’s Tip: While the steak is searing, leave it alone. Just let that hot pan do its thing.
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  Step 19
  Chef’s Note: Using the reverse sear method gives you greater control over what is known as: The Maillard Reaction. That’s the process of using high heat to sear the outside of a steak to produce that great tasting crust.
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  Step 20
  Allow the steak to rest for an additional 5 minutes.
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  Step 21
  PLATE/PRESENT
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  Step 22
  Slice against the grain to about 1/4 inch (.5cm) in thickness.
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  Step 23
  Serve with your favorite sides. I’m for some nice garlic mash with gravy, and some good horseradish sauce. Enjoy.
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  Step 24
  Keep the faith, and keep cooking.
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