The Reverse Sear

The reverse sear has been growing in popularity recently and is a great way to cook a great steak, especially over a wood/ charcoal BBQ. Using a similar slow cooking concept to Sous Vide, but in a way that adds flavour to your meat…Sous Vide is an easy way for chefs to cook consistent steaks and looks nice on the plate, but water and plastic are two of the worst things for a good steak! With the reverse sear you get perfect meat and a great flavour. Although it’s become a trendy way to cook recently, it’s nothing new. This is how any well trained chef would cook a steak ‘bleu’…let it warm through, sear then rest.

Traditionally a steak would be seasoned and seared, known as sealing. Although it was called sealing, it’s not actually sealing the juices in its just giving the steak flavour with the maillard reaction (but will leave that for a future post). Then the steak would be cooked to the desired level. 

With Reverse Searing we’re just doing that the opposite way. Bring to just below the required temperature, then quickly sear the steak then let it rest. This method is a great way to cook thick steaks, but anything under about 3cm cooks too quickly, so use this for your tomahawks or an extra thick cut steak.

When Reverse Searing a digital probe thermometer is essential as you’re looking to raise the temperature to the correct level before the final sear. Before searing you want to have the temperature of the steak about 10c below your required final temperature, so for a medium rare steak, start searing when it reaches about 45c.

Final Temperature Guide

Medium Rare 55c – 57c 

Medium 60c – 62c 

Medium Well  64c -66c 

Here we have a 500g thick cut Wagyu Ribeye that’s been dry-aged for about 60 days, seasoned well and ready to add to the BBQ

 

 

 

It was then placed at a warm part of the BBQ and left to reach about 45C. It will depend on your BBQ and the heat, but expect this to take about 30 minutes. This can be done in an oven set on its lowest setting.(Here I’ve added some jackfruit wood I use in my smoker. Adding some wood at this point gives the meat some extra smoky flavour)

 

 

 

 

Once up to temperature move the steak to the hottest part of the grill (or bring your grill down) and quickly sear the steak on both sides. This should only take a minute or two maximum.

 

 

 

 

 

Now let the steak rest for about 10 minutes, resting the steak is one of the most important parts of cooking a steak. It may smell amazing but resist the urge to cut into it too soon!

 

Once rested, slice and enjoy!