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Reverse Sear - Anyone tried it?


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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.



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  • 3 months later...
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


Really glad it worked for you - great method isn’t it?

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