Is reverse searing the way to go with larger steaks?

As regular readers of The Stone Grill blog will know, we like experimenting with different ways of cooking steak. While our raison d’etre is always going to be steak on a stone, we also want to deliver fully prepared dishes to customers who want them. Therefore, the research and experimentation never stops in our kitchen!

We came across an intriguing method of cooking a steak the other day and thought we would try it out. It’s a variation of the slow cooked beef theme that I use at home but with a steak twist.

Reverse sear

When I cook a joint of beef, I like to cook it low and slow. Preparing the meat, covering it in foil and putting it in a low oven (around 120C) for 10-12 hours. The result is a piece of meat that is juicy, flavourful and falls apart on the fork. I was late to the slow cooking scene but once I tried it, I have never looked back.

Now I have discovered you can cook steak in a similar way, I may be converted there too!

The reverse sear works best on larger cuts of steak. Those you might traditionally have difficulty cooking to the correct level of doneness in the pan. The result when done right is a delicious steak cooked perfectly, with a lovely layer of caramelisation on the outside. Perfect!

All you need to do is set your oven to its lowest setting, prepare your steak, season it and place it on a tray or ovenable pan. Cook it until the desired level of doneness and sear the steak in a very hot pan to caramelise.

Rest before serving

Once seated, rest the steak for at least 5 minutes before serving. Those websites that tell you a reverse seared steak doesn’t need resting are wrong. Trust me on that. Try it and you’ll see for yourself.

Typically, a 3cm thick steak weighing around 225g will take around 20 minutes to achieve medium rare. The thicker and heavier the steak, the longer the slow cook will take. Your oven may vary so experiment to see what timing works for you.

Larger steaks, 500g and above, could take around an hour. Some experimentation will be required, along with a meat thermometer to get it just right. But when you do. You will never look back!

Next week we will cover the cooking times and temperatures that work best for steak. That way, you can use your meat thermometer to check the doneness of your steak instead of experimenting.

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