Andy’s Cooking Class: How to Reverse Sear a Steak
Andy Anderson !
It is, however, an excellent way to get a thick cut of beef, cooked to a perfect medium rare… every single time.
The one tool that you will need is a good instant-read thermometer. Most good chef’s can tell the doneness of a piece of beef just by touch, however that method won’t work in this situation. In addition, this is not for thin cuts of beef… just the thick ones: 1.5 – 2 inches (3.8 – 5cm), or thicker.
So, you ready… Let’s get into the kitchen.
·a nice thick steak (new york, rib eye, tri tip, filet)
·olive oil, extra virgin
·salt, kosher variety, to taste
·black pepper, coarsely ground, to taste
How to Make Andy’s Cooking Class: How to Reverse Sear a Steak
- 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.
- 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: