Jonty Posted October 26, 2021 Report Share Posted October 26, 2021 If you’ve not tried it before, the reverse sear method of cooking a thick steak is fantastic. We bought a couple of 2 inch thick steaks at the weekend and I was a bit worried about cocking them up and over cooking them. I’d read about the reverse sear but never attempted it before. Basically it’s a bit like sous vide - cook the steaks at a low heat and then flash the outer to get that tasty brown Maillard reaction on the outside. I put these in the oven at 120c until one steak was at 40c internal temp (to get a rare finished steak) and the other at 50c (for med rare) - probably took 15 and 20 minutes. Then I flashed them in a smoking hot pan for 60-90 seconds per side. I have to say they were bang on for ‘doneness’ and honestly were the best cooked steaks I’ve ever done. I’m a convert. Quote Link to comment Share on other sites More sharing options...
TIGHTCHOKE Posted October 26, 2021 Report Share Posted October 26, 2021 Super! Is that what we used to call caramelisation? Quote Link to comment Share on other sites More sharing options...
Jonty Posted October 26, 2021 Author Report Share Posted October 26, 2021 10 minutes ago, TIGHTCHOKE said: Super! Is that what we used to call caramelisation? Well….erm….. yes 😀 Quote Link to comment Share on other sites More sharing options...
JTaylor91 Posted October 26, 2021 Report Share Posted October 26, 2021 Used reverse sear a few times and have a sous vide machine that is used fairly regularly. That steak looks lovely. Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted October 27, 2021 Report Share Posted October 27, 2021 (edited) Having cocked up a few cote de boeuf in the past, with a cindered crust and a raw middle, i went to reverse sear and have never looked back - Get yourself an instant read thermometer as well and it takes all the guesswork out of when it's done Edited October 27, 2021 by Fatcatsplat Quote Link to comment Share on other sites More sharing options...
Houseplant Posted October 27, 2021 Report Share Posted October 27, 2021 Yes, do it all the time with meat cooked in the slow cooker, usually goat leg roasts, however, I use a blow torch 😀 Quote Link to comment Share on other sites More sharing options...
mgsontour Posted February 19, 2022 Report Share Posted February 19, 2022 Hi Jonty I bought 2 think steaks yesterday and thought of this thread, I cooked ours the same way and they were amazing to say the least, seared and tender to die for Cheers Quote Link to comment Share on other sites More sharing options...
loriusgarrulus Posted February 25, 2022 Report Share Posted February 25, 2022 I use a sous vide and then sear them in a cast iron griddle pan with a cast iron heated steak press on the top. I like the sous vide because I like my steak rare, but not the blood oozing out. Quote Link to comment Share on other sites More sharing options...
Jonty Posted March 3, 2022 Author Report Share Posted March 3, 2022 On 19/02/2022 at 14:21, mgsontour said: Hi Jonty I bought 2 think steaks yesterday and thought of this thread, I cooked ours the same way and they were amazing to say the least, seared and tender to die for Cheers Really glad it worked for you - great method isn’t it? Quote Link to comment Share on other sites More sharing options...
mgsontour Posted March 4, 2022 Report Share Posted March 4, 2022 16 hours ago, Jonty said: Really glad it worked for you - great method isn’t it? Yes, perfect twice now and simple enough to boot Quote Link to comment Share on other sites More sharing options...
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