Reverse searing is a cooking technique that flips traditional steak cooking on its head. Instead of searing the steak over high heat at the beginning of the cooking process, reverse searing involves cooking the steak at a low temperature until it reaches the desired internal temperature, and then searing it over high heat to create a flavorful crust quickly and without cooking the meat.
This method has a number of advantages over traditional steak cooking. First, it results in more evenly cooked meat. When you sear a steak over high heat at the beginning of the cooking process, the outside of the steak cooks much faster than the inside. This can result in a steak that is overcooked on the outside and undercooked on the inside. Reverse searing eliminates this problem by cooking the steak at a low temperature until it reaches the desired internal temperature throughout.
Second, reverse searing produces more juicy meat. When you sear a steak over high heat at the beginning of the cooking process, the juices in the meat are pushed to the center of the steak. This can result in a dry and overcooked steak. Reverse searing eliminates this problem by cooking the steak at a low temperature, which allows the juices to remain evenly distributed throughout the meat.
Finally, reverse searing produces a more flavorful crust. When you sear a steak over high heat at the end of the cooking process, the natural sugars in the meat caramelize to create a flavorful crust. Reverse searing produces a particularly flavorful crust because the meat is already cooked through before it is seared.
How to reverse sear meat
Reverse searing meat is pretty simple. Here's what you need to do:
Season your meat with salt, pepper, and any other desired seasonings.
Preheat your oven and cook until it reaches the desired internal temperature. You can use a meat thermometer to check the temperature.
Remove the meat from the oven and let it rest for a few minutes.
Heat a cast iron skillet or other heavy-bottomed pan over high heat.
Add a small amount of oil to the pan and sear the meat for 1-2 minutes per side, or until a deep brown crust has formed.
Remove the meat from the pan and let it rest for a few minutes before slicing and serving.
Tips for reverse searing
Use a meat thermometer to ensure that the meat is cooked below the desired internal temperature (for resting).
Let the meat rest for a few minutes before searing it. This will allow the juices to redistribute throughout the meat.
Use a cast iron skillet or other heavy-bottomed pan to sear the meat. This will help to create a flavorful crust. The cast iron will get hot enough to create a beautiful sear.
Don't overcrowd the pan when searing the meat. This will prevent it from browning properly as the temperature will be brought down.
Let the meat rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat and result in a more tender and juicy piece of meat.
Conclusion
Reverse searing is a great way to cook meat evenly and produce a juicy, flavorful crust. It is especially well-suited for cooking thicker cuts of meat. If you've never tried reverse searing before, I encourage you to give it a try. You won't be disappointed - try it today with our bison!