Butcher Techniques: The Reverse Sear
Last week we received a ton of questions from our guests about the Reverse Sear technique to perfectly brown your favorite cut of meat without over-cooking. So We asked our Chef & Founder Michael to put down his thoughts on the style that he uses nearly exclusively to cook the perfect steak, chop, & more these days.
I love the Reverse Sear! I think it is a phenomenal technique.
The way I start is setting the oven at 225°F to 250°F depending on the thickness of the cut. If the cut is thinner (less than an inch), I will use 225°F. If the cut is thicker (more than an inch), I will use 250°F.
While I usually recommend tempering, bringing a cut of meat up to room temperature before cooking, it is not necessary since you are baking it at a low temperature. I also season the meat before putting it in the oven so this way the salt and pepper will adhere and melt into the meat. I like to put it directly on a wire rack so it has circulation, airflow, and is not directly touching a flat surface that can conduct heat.
On average, it takes anywhere between 45 minutes to 1 hour to reach desired temperature. I cook the meat until about 10°F to 15°F prior to my desired temperature. This allows for proper resting, which will raise the temperature internally and when I pan sear to meet internal temperature will rise again therefore not over cooking. I use a thermometer to verify I am at my preferred temperature & doneness, checking it after 20 minutes and then every 10 to 15 minutes there after until desired temp is reached. Once the meat has reached 10°F to 15°F below my finished temperature, I take it out of the oven and let it fully rest for 10 to 15 minutes while I get my cast iron pan extra hot. After the meat has rested, sear each side about 2 to 3 minutes on medium high heat until nice and caramelized.
Let rest again before serving. Enjoy!