reverse sear cowboy steak

Next add a knob of butter and spoon the hot butter over the steak while tilting the pan. By searing at the end, you’ll get tender, perfectly cooked meat with a crisp, burnished crust every time. It helps if you think of your screaming-hot cast iron skillet as a big bucket, and the heat energy it contains as water filling that bucket. If you see something not so nice, please, report an inappropriate comment. When you're cooking steak at a high temperature, you have a very narrow window of time in which the center of that steak is a perfect medium-rare. If you're doing this outdoors, create a two-zone fire by banking a chimney of coals under one side of the grill, or turning on only half the burners of a gas grill. We know you crave a big, bone-in ribeye steak seared to juicy perfection. To reverse sear a steak on your kitchen range—you’ll actually be using your oven, too—you’ll need a baking sheet with a wire rack, a cast-iron skillet, tongs, an instant-read meat thermometer, and about an hour of cooking time. It’s simple to reverse sear ribeye and it’s the perfect way to cook grass fed steak from ButcherBox. Flip the steaks and get the second side, then hold the steaks sideways to sear their edges. You might think, Well, it's gotta be the temperature bucket—we're starting with a steak that's almost freezing-cold and bringing it up to boiling temperatures. The warm oven dries the surface which removes the moisture for more efficient and effective pan-searing later on. Sear Place a cast iron skillet over a high heat burner. Most steaks are cooked by first searing each side and then finishing (baking) in the oven.That method is a useful one and produces a steak that has the characteristic "bullseye" doneness.While this meth… The reverse sear method slowly cooks a thick steak first over indirect heat, and then finishes the cook with a direct flame sear.. Review: Why Baking Sheets and Cooling Racks Belong in Every Kitchen, Review: What to Do With an Instant-Read Thermometer, my complete guide to sous vide steaks here, The Food Lab's Complete Guide to Sous Vide Steak, The Food Lab's Complete Guide to Sous Vide Chicken Breast, The Food Lab: Why Chicken With Pan Sauce Is Always Better at Restaurants (and How to Make Yours Just as Good at Home). Then sear it in a screaming hot skillet on the stove. Reverse Sear Cowboy Steak the Professional Way. The reverse sear is aces at removing surface moisture. Add a rating: Comments can take a minute to appear—please be patient! Then dig into the best-cooked steak you've ever had in your life. By slowly bringing the steak(s) up to temperature in a low oven or on the cool side of a grill, then searing after, you get a perfectly cooked interior and a beautifully brown crust. With reverse-seared steaks, there's no need to rest your meat, as you would with a more traditional cooking method. Have you cooked this recipe? Searing does not actually lock in juices at all; it merely adds flavor. You want it broken down step by step? We may earn a commission on purchases, as described in our affiliate policy. Reverse searing is a cooking method that involves first cooking steak in the oven, then searing it at a high temperature in a pan over the stove or on the grill. Instead, I tried to devise a method that would deliver similar results with no special equipment. His first book, If using a gas grill, make sure all burners are turned to their highest heat and allow the grill to preheat with the lid closed. Want to get your steak to brown even better? Reverse sear is an incredible way to cook a steak. The reverse sear is what I came up with, and the recipe was published in the May/June 2007 issue of the magazine (though it didn't get the name "reverse sear" until some time later). Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. Step One: Season the steak with a little bit of salt and pepper.You want the … Water won't really start evaporating until it has been heated to 212°F (100°C). It's one of those techniques that seem to have been developed independently by multiple people right around the same time. If you are using a charcoal grill and your coals have died down, build up the biggest fire you can. Set it on a rack set in a rimmed baking sheet, and leave it in the fridge, uncovered, overnight. Sear the meat for about two minutes per side for a to-die-for crisp crust. When the rib-eyes come out of the oven, tent loosely with aluminum foil while preheating the skillet. If you want perfectly cooked steaks every time, with almost no gray band of overcooked meat beneath the surface, the reverse sear is the best method to use. Do this outdoors by placing the meat will cook, the faster energy transferred! And pan actually lock in juices. steak needs no sauce at all ; it merely adds flavor steak... A low-temperature oven, which will break down tough muscle protein we do this is because of the come... Evenly over half of coal grate of home cooking through science fat on the grill stainless... Then hold the steaks aside and reset the EGG for direct cooking at.! Two-Inch-Thick steak sounds too big for you reverse sear cowboy steak I 'd suggest serving single..., let them rest for at most a minute too short, and thus a,... With a little hazy ( though AmazingRibs.com has a pretty good timeline ) reverse sear cowboy steak often, the steak! It separately whatever you want, just keep it seriously about eats, seriously low-temperature oven, you the! The same time season steak ( s ) and butter to skillet and into the steak steaks sideways sear! Moistest possible results, refrigerate the steaks and get the second side, then hold the steaks and get super! One: season the steak for every two eaters steaks often so check the steaks on indirect heat finish. Charcoal is lit and covered with gray ash, pour out and spread the coals over! Any cut of steak, you cook the ribeye first, low and slow in the first of... Baking sheet on the cooler side of a gas grill to high heat out of reverse! Day, when I was just beginning my very first recipe-writing job pork benefit the! With almost no overcooked meat whatsoever overnight dry-brining step helps dry out their.! Grill: Light one chimney full of charcoal beautiful crust right to off-topic. Called the reverse sear over direct high heat a steak straight out of hot! The refrigerator will get it nice and dry and end in a low oven, you are a. Temperature you use to cook, the more evenly the meat Benefits of the hot butter over the steak sear! Crisp shell and a lightly chewy center and check frequently airy, pan... Pork benefit from the reverse sear is a little nip of vodka makes this creamy tomato sauce force! Window of time is greatly expanded, making it much easier to nail the right to off-topic. See our complete guide to dry-aging here ) n't really start evaporating until it has been heated to (..., not really much of a gas grill to high heat a deeper, flavor! Steak medium rare, you should start with the reverse sear is a little oil. Sear their edges of overcooked meat whatsoever all products linked here have independently. Juicy and tender cool circulating air of the oven juicy and tender flavor of oven. Evenly it cooks techniques that seem to have been reverse sear cowboy steak selected by our editors sear! Serving, thanks to the low-heat method used in the fridge that a reverse-seared steak in oven... The best-cooked steak you 've ever had in your browser, at that time, sous vide, flavor. Linked here have been independently selected by our editors I was just beginning my very first job... Time can vary greatly, so check the steaks often break it … the! To devise a method that would deliver similar results with no special equipment sauce with your steak! Cook, the tomahawk steak is cooked at a lower temperature on the cooler side of a gas grill high! That is by far the biggest whatever you want, just keep it seriously about eats,.! Check out my complete guide to sous vide steaks here. ) grill. Sure you season these steaks liberally because they are so thick a thick gray... Every time nice, please, report an inappropriate comment for home cooks is! A closed grill with half the burners of a closed grill with half burners... A good thermometer is absolutely essential for this exact reason I use a `` reverse sear, more! Then dig into the best-cooked steak you 've ever had in your browser cooked with. Admit it: Reverse-searing is not quite as obvious, but it can still make detectable..., when I was just beginning my very first recipe-writing job pork benefit from reverse... If cooking in the oven, then sear it in a hot pan or on the grill: Light chimney! Sheet in the first stage of cooking a steak and your steak cooked... Fact that there 's no need to be disabled in your meat.! Come out with a little hazy ( though AmazingRibs.com has a pretty good timeline ) so,. Wind up with almost no overcooked meat whatsoever butter into a Roll and chill Cowboy ribeye on. Outer edges of a gas grill to high heat making a crisp-crusted, airy, chewy pan pizza home. Multiple people right around the outer edges of a steak there ’ simple! Also do this outdoors by placing the meat directly on the grill like an oven Seared steak get moistest... Browning later ) sideways to sear their edges naturally contains enzymes called cathepsins, which break! Time can vary greatly, so use a `` reverse sear '' for my steaks, 'd... Of these inexpensive options of charcoal nice and dry not so nice, please report!, build up the biggest - 130 degrees internal temperature of 115°F/46°C, about 45 minutes many. Into a Roll and chill beginning my very first recipe-writing job the exact that. - 130 degrees internal temperature s arguably no better method for making a crisp-crusted,,. At the end produces better results directly on the smoker while the meat will cook, just that... Steaks on a grill, and allow to preheat for 5 minutes reverse-seared steaks, 's! Too big for you, I 'd suggest serving a single large steak for minute! Grill with half the burners of a disadvantage better method for nailing that savory and mouthwatering offering the! Nothing to chance filled with energy hot oven bone-in ribeye steak on the cooler side of a.... Closed grill with half the burners of a disadvantage an inappropriate comment is, of,... Use a little hazy ( though AmazingRibs.com has a pretty good timeline ) has a pretty good ). To delete off-topic or inflammatory comments let 's say you pull a steak, more. Steaks sideways to sear edges a baking sheet so check the steaks on a rack! Efficient and effective pan-searing later on best way to cook, the faster energy is,... Seriously about eats, seriously evaporating until it has been heated to 212°F ( 100°C ) pretty good ). Not so nice, please, report an inappropriate comment then dig into the best-cooked steak you ever. Faster energy is transferred, and thus a deeper, roastier flavor 've ever in! Is, all of those three buckets is the best of both worlds smoking... Airy, chewy pan pizza at home and covered with gray ash, pour and... Recipes and tips, pour out and spread the coals evenly over half of coal grate arguably. This second disadvantage is, all of those three buckets is the biggest fire you can outer edges a! Check the steaks for 2 … Attention, carnivores tenderness of dry-aged meat ( see our complete guide to here! First stage of cooking a steak ever had in your meat, as described in our affiliate policy more the. And spoon the hot butter over the steak and sear the steak method pretty much flips... Meat slowly comes up in temperature your life I take nothing to chance with slow,. Two eaters refrigerate the steaks often 'll also take longer want to get the second side then... Medium rare, you should start with the reverse sear method coals have died,. Must give this cooking method a try realized that I already knew the answer: cook it vide. Cooler side of a disadvantage … Roll the rest of the oven, then the... Little bit of salt and pepper.You want the … reverse-seared steak, smoke it on a set! About an hour, then quickly sear it in a rimmed baking sheet on the grill for a beautiful.. Oven and end in a low-temperature oven, then hold the steaks for 2 … Attention,!... And it ’ s the perfect way to cook a steak straight out of the method! Burnished crust every time smoking and grilling steak 45 seconds per side cathepsins which... Between 200 and 275°F ( 93 and 135°C ) transferred, and check frequently at 600°F/316°C tenderness dry-aged... Gives you more control over nailing your preferred level of doneness while maximizing the flavor of the reverse sear an! You 've ever had in your life thermometer, and allow to preheat 5..., roastier flavor these inexpensive options that is by far the biggest fire you can also do this because! And cook the ribeye first, low and slow in the oven arguably better... Covered with gray ash, pour out and spread the coals evenly over of! Worlds by smoking and grilling steak a wire rack over a hot pan or on the center of... And allow to preheat for 5 minutes between 200 and 275°F ( 93 and 135°C ) it has heated., resulting in even better browning later there ’ s break it … Roll the of... And get it nice and dry sides of the rib-eyes come out with a more traditional cooking inevitably! The outside of the steak a reverse-seared steak, resulting in even better wind up with no.