Reverse sear

With a club name like The FatSteak I thought it was time for another meat based experiment. I’ve been reading a few articles recently on how to perfectly cook a steak, and one article referred to constantly is the Serious Eats Food Lab on the reverse sear technique.

Put simply you take a thick piece of steak, cook it low and slow to break down the meat and fat, then flash fry it high and fast to get the char on the outside. Essentially this is a sous vide method of cooking, without the water bath. In theory it is a fool-proof way of achieving the correct cook.

I was dubious, especially after investing in an expensive thick piece of sirloin, but I am a convert! If time is on your side, or you are not confident in getting a rare, or medium rare, then this is the technique for you.

A couple of tips - choose a thick cut of meat, dry it out in the fridge uncovered overnight, and purchase a digital instant read thermometer for the best results.

Step 1 - Choose and prepare your meat

• Ask your butcher for a piece of steak that is 1.5 - 2 inches thick

• Choose your favourite, but the more marbling of fat the better the flavour. Rib eye and sirloin will work best

• Unwrap the steak and leave in the fridge to dry overnight

• Bring the steak to room temperature about an hour before you start cooking

• Preheat the oven to gas mark 1 / 130C

• Generously season with salt and pepper

Step 2 - Low and slow

• Cover a pan in foil and put a rack over the top

• Sit the meat on the rack, this heat to get to all sides of the steak

• Pop it in the oven

• For how long depends on how you like your steak

• Grab your thermometer and test your steak after 30 mins, then every 10 or so until it is 5 degrees below your preference:

  • Rare - 50C (remove at 45C)

  • Medium Rare - 55C (remove at 50C)

  • Medium - 60C (remove at 55C)

  • Anything else - why bother!

Step 3 - High and fast

• Remove the steak from the grill and rest under foil

• Get your heaviest frying pan on to your highest heat
  TIP: a cast iron skillet is perfect

• Add a tablespoon of vegetable oil or similar with a high temperature point (not olive oil)

• When the oil starts to smoke add a tablespoon of butter and the steak

• Baste the steak in the butter and oil and fry until a nice crust has formed

• This should take about 45 seconds - 1 minute

• Flip the steak and repeat 

• Don’t forget the edges either

 

Step 5 - Rest - or don’t!

• No need to rest the steak, it will be tender

• Serve with your favourite side, Brussels sprouts and bacon for example

Reverse seared steak

• Thick steak

• Salt and pepper

• 1 tbsp vegetable oil

• 1 tbsp unsalted butter