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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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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 by Fatcatsplat
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