This is a simple technique that every home chef can attempt.
Preparing a steak dinner at home isn’t for those who easily lose confidence. It demands skill—to achieve both an excellent crust and perfectly cooked interior. Numerous things could go awry, making you disheartened with several unsuccessful tries.
Over the years, I’ve learned a thing or two about steak: pull the meat from the fridge ahead of time so that it comes to room temperature, create a dry brine with coarse salt , and let the steak rest after cooking to keep its juices intact. Nonetheless, I continue to feel unprepared each time I prepare it.
Thus, I contacted the steak professionals to assist me in elevating my steak-cooking skills. Given the abundance of conflicting advice found online, it was truly invigorating to receive insights directly from those whose livelihood involves preparing steak daily. Interestingly enough, their recommendations were unanimous.
Read More: I Inquired with 3 Butchers About Selecting the Finest Steak—and They All Provided the Same Advice
The Steak Specialists I Consulted
- Joe (also known as Joey Dry-Aged) Fraschilla : Co-owner of Porterhouse Party
- Matt Moore : Author of A Southern Gentleman's Kitchen
- Jimmy Vasquez Private chef and previously a sous chef at ZouZous
- Nate Molina : Executive Chef of The Genesee Store
The Reverse Sear
Based on my conversation with every specialist I consulted, The reverse sear technique ensures a flawlessly cooked steak consistently each time. .
To achieve a reverse sear, start by cooking your steak in the oven at a low temperature until it reaches your desired level of doneness. Then finish off this process by giving it a quick high-heat sear on the stove top. This technique helps ensure an evenly cooked piece of meat while allowing precise control over how well-done the steak becomes.
Following the seasoning of the steak, Chef Nate suggests putting it onto a cool baking sheet and then into an oven preheated to between 175°F and 195°F. If your household oven cannot reach those temperatures precisely but goes as low as 200°F, that setting will work just fine too. Let the steaks cook anywhere from 20 to 40 minutes based on how well-done you prefer them. To accurately determine their readiness, measure the internal temperature with an instant-read thermometer; aim for around 125°F for rare up until about 130°F for medium-rare.
Right before removing the steaks from the oven, place a cast iron skillet on the stove top, add some oil, and heat it up until it starts to smoke. Next, sear each steak for 30 to 40 seconds on each side.
As per Matt, when cooking steaks with the reverse searing method, "they won’t require resting time and will be evenly cooked throughout to your preferred temperature."
Read More: Sirloin versus Ribeye: A Butcher Clarifies the Distinction
Take the Steaks Out of the Refrigerator Before Hand
Matt states that the biggest mistake a chef can make is not taking the steaks out of the refrigerator prior to cooking. He advises, "Take larger steaks out of the fridge at least 30 minutes to several hours ahead of time."
It takes away the coldness from the steaks. The aim is to reach an internal temperature of 68°F, however, merely thirty minutes at room temperature will also improve things considerably.
Chef Jimmy agrees. “You always want to pull your meat from the refrigerator ahead of time ... the closer to room temperature, the more even the cook.”
Joe suggests applying a coarse salt rub to the steak. This technique helps "extract the moisture" which enhances the tenderness of the meat as it comes up to room temperature.
Read the initial article on Pawonation.com
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