THE BEST REVERSE-SEAR METHOD FOR THICK STEAKS
This is a flavorful way to easily cook 2-inch steaks in your kitchen. This oven-to-stovetop method will make your steaks tender and juicy and create an awesome golden brown crust. Cooking your steaks in a low-temperature oven allows for great control over the temperature. Use a remote thermometer probe that provides the temperature reading throughout the process if you can. Finish the steaks by searing in a hot cast iron pan, basting with butter, herbs, and garlic to form a nice glaze.
Provided by Howard
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 1h45m
Yield 2
Number Of Ingredients 8
Steps:
- Remove steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature.
- Position racks in the middle and lower third of the oven. Place a cast iron skillet on the bottom rack. Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
- Pat the steaks dry with a paper towel and season generously on all sides with salt and pepper. Place on the wire rack on the baking sheet.
- Bake in the preheated oven for 40 minutes. Continue baking, checking internal temperature every 10 minutes, until steaks reach 120 degrees F (49 degrees C) for medium-rare. Remove from the oven and set aside.
- Use an oven mitt to remove the hot cast iron skillet from the oven. Set it over medium-high heat on the stovetop. Add oil; heat until it barely starts smoking. Carefully add the steaks, releasing them away from you so the oil doesn't splatter in your direction. Cook until a golden crust forms, turning only once, 2 minutes per side. Use tongs to stand steaks on their sides to render any fat.
- Reduce heat to low and add butter, rosemary, and garlic. Baste steaks with the butter mixture using a spoon, about 3 minutes. Move steaks onto a cutting board and let rest for about 10 minutes.
- Serve steaks whole or sliced, finished with sea salt flakes.
Nutrition Facts : Calories 568.1 calories, Carbohydrate 5.8 g, Cholesterol 123.1 mg, Fat 52.1 g, Fiber 1.9 g, Protein 20.7 g, SaturatedFat 14.2 g, Sodium 5964.3 mg, Sugar 0.1 g
GRILLING THICK STEAKS - THE REVERSE SEAR
Steaks 2 inches thick or more generally don't respond well to traditional grilling over high heat. The outside and layer below it tend to be heavily charred and dry by the time that the center reaches the desired temperature (unless you are a black and blue fan). The reverse sear brings the steak up to temperature slowly over low indirect heat, allowing the meat enzymes to work their magic. The steak is then grilled at high temperature to get the appropriate crust.
Provided by Eric Davis
Categories Meat and Poultry Recipes Beef Steaks
Time 46m
Yield 4
Number Of Ingredients 5
Steps:
- Season steak generously with salt and black pepper on both sides.
- Place wood chips in the smoker box of your gas grill according to manufacturer's instructions.
- Preheat one side of the grill to about 250 degrees F (121 degrees C).
- Place steak on the cool side of the grill. Cook until an instant-read thermometer inserted into the center reads about 100 degrees F (37 degrees C), 25 to 30 minutes. Transfer steak to a plate. Brush with olive oil and cover with aluminum foil.
- Increase heat on the grill to 600 degrees F (315 degrees C) by turning both burners up to maximum.
- Cook steak until crust forms and an instant-read thermometer inserted into the center reads 125 degrees F (52 degrees C), about 3 minutes per side. Transfer steak back to plate. Cover with aluminum foil and let rest before serving, about 5 minutes.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 0.2 g, Cholesterol 91.8 mg, Fat 30.8 g, Fiber 0.1 g, Protein 28.9 g, SaturatedFat 10.9 g, Sodium 159.5 mg
REVERSE-SEARED STEAK
Reverse-searing is a grilling technique for steak that ensures a dark, sizzling crust and a rosy center that is perfectly cooked to your desired degree of doneness. This brilliant grilling method combines the low and slow cooking of traditional barbecue with the high heat charring practiced at steakhouses. Though it works well with any thick steak, from picanha to porterhouse, this recipe calls for a cut of steak popularized in Santa Maria, Calif., and is today known and loved across the U.S. as tri-tip. As the name suggests, it's a triangular or boomerang-shaped steak cut from the tip of the sirloin, blessed with a robust beefy flavor.
Provided by Steven Raichlen
Categories dinner, meat, main course
Time 55m
Yield 4 servings
Number Of Ingredients 6
Steps:
- If using wood chips, soak in water for 30 minutes. Set up your grill for indirect grilling and heat to 250 degrees. Clean and oil the grill grate.
- Remove the tri-tip from the refrigerator. Generously season it with salt, pepper and granulated onion or garlic (or both) on all sides.
- Place the tri-tip, fat side up, on the grill grate away from the heat. Insert a remote thermometer probe, if using, deep into the center of the meat. If you soaked wood chips, drain them. If using a charcoal grill, add the wood chunk(s) or chips to the coals. If using a gas grill, place the wood chunks under the grate over one of the burners, or place the chips in your grill's smoker box. Close the lid. Indirect grill the tri-tip to obtain an internal temperature of 110 degrees, which will take 30 minutes or so. Transfer the tri-tip to a platter and let it rest for at least 10 minutes, or as long as 1 hour.
- Just before serving, heat your grill to high. On a charcoal grill, rake the coals into a mound in the center of the grill, adding fresh coals as needed. Let the new coals burn until glowing red. On a gas grill, simply set the burners on high.
- Return the tri-tip to the grate directly over the heat, fat side up, and reinsert the thermometer probe, if using. Direct grill until the top and bottom are sizzling, crusty and dark, and the internal temperature is 125 degrees for rare or 135 degrees for medium-rare, 3 to 6 minutes per side, turning with tongs.
- Transfer the tri-tip to a cutting board and thinly slice across the grain. (You do not need to rest the meat a second time.) Take time to notice the even color and doneness of the meat and to appreciate the intoxicating aroma of the wood smoke. Serve at once, while the steak is still hot.
REVERSE-SEAR STEAK
The first time my dad went to the Pacific Dining Car in Los Angeles was in the 1950s. His mother, my Nanny Lolo, loved it. She was fussy about steaks, and it was (and still is) one of the best steakhouses in LA. When I want steak at home, I think of the Pacific Dining Car's classic steaks, but with an updated way of cooking them: the reverse-sear method. The reverse-sear method was made famous by J. Kenji Lopez-Alt, as the way to get the perfect steak, every time. I usually hate techniques that feel like gimmicks--I like to cook things simply with as little fuss as possible. However, I tried it myself, and honestly...the hype is true. It takes more time, but it's easy and the best way to get a perfect steak. The key is to use a very thick slab of meat. If you use a thin steak, this process won't work--you'll cook it through too quickly.
Provided by Claire Thomas : Food Network
Time 8h50m
Yield about 2 servings, depending on the size of the steak
Number Of Ingredients 5
Steps:
- To get an extra-crispy crust, place the steak on a wire rack set over a baking sheet and leave, uncovered, in the refrigerator overnight. The air in the refrigerator is dry and will help dry the outside of the steak.
- When ready to cook, preheat the oven to 250 degrees F.
- Generously season the steak all over on both sides with salt, pepper, garlic powder and mushroom powder if using.
- Place the steak, still on the wire rack and baking sheet, directly into the oven. Cook, checking the internal temperature occasionally, for 20 to 40 minutes. Ideally you want the steak to be 120 degrees F for medium-rare/medium, which is my favorite.
- Just before the steak comes out of the oven, heat a dry cast-iron skillet over high heat for 1 minute. Add the butter, then immediately add the steak to skillet and cook until each side is crusty and well browned, about 45 seconds per side, pushing down to sear. Using tongs, hold the steak sideways to sear the edges. Serve right away; there's no need to let reverse-seared steaks rest.
More about "grilling thick steaks the reverse sear recipes"
GRILLING THE PERFECT REVERSE SEAR STEAK - BBQ DRAGON
From bbqdragon.com
Estimated Reading Time 4 mins
REVERSE SEAR STEAK ON THE GRILL | TIPS & TECHNIQUES - WEBER
From weber.com
Estimated Reading Time 2 mins
HOW TO COOK A THICK STEAK: THE ULTIMATE GUIDE | AK
From avantgardekitchen.com
HOW TO REVERSE SEAR STEAK - GRILL GIRL
From grillgirl.com
HOW TO REVERSE SEAR A STEAK LIKE A PRO | GRILL BABY GRILL
From grillbabygrill.com
HOW TO REVERSE SEAR FLANK STEAK - LITTLE GRILL COLLECTIVE
From lilgrill.com
REVERSE SEAR STEAK GRILL SETUP. GRILLING STEAK TIPS FOR PERFECT STEAK!
From redmeatlover.com
HOW TO REVERSE SEAR A STEAK – OMAHA STEAKS
From omahasteaks.com
HOW TO REVERSE SEAR A STEAK | PRIMAL PALATE | PALEO RECIPES
From primalpalate.com
HOW TO GRILL PORK CHOPS | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
HOW TO GRILL THICK STEAKS PERFECTLY – REVERSE SEAR VS …
From theflattopking.com
REVERSE SEAR IS THE BEST WAY TO COOK THICK STEAKS. HERE’S HOW
From expressnews.com
HOW TO GRILL REVERSE SEAR STEAK, CHOPS, AND CHICKEN ON THE BBQ
From epicurious.com
GRILLING STEAK: 6 PROFESSIONAL SECRETS TO COOKING A THICK CUT
From tasteofhome.com
HOW TO REVERSE SEAR A STEAK FOR CONSISTENT RESULTS
From bigtastybbq.com
HOW TO REVERSE SEAR A STEAK | FN DISH - FOOD NETWORK
From foodnetwork.com
REVERSE SEAR - THE PERFECT GRILLED STEAK - SMOKING MEAT GEEKS
From smokingmeatgeeks.com
REVERSE SEAR STEAK ON THE GRILL | TIPS & TECHNIQUES - WEBER
From weber.com
SEARING THE PERFECT STEAK IN REVERSE - BBQ
From bbqukraine.com
HOW TO REVERSE SEAR A STEAK - WHAT IS THE REVERSE SEARING METHOD?
From oxo.com
GRILLING THICK STEAKS - THE REVERSE SEAR - REVIEW BY HOWARD
From allrecipes.com
THE CORRECT WAY TO REVERSE SEAR A STEAK | MEATEATER COOK
From themeateater.com
HOW TO REVERSE SEAR STEAK - THE NEW YORK TIMES
From nytimes.com
GRILLING THICK STEAKS - THE REVERSE SEAR - REVIEW BY KGORA
HOW TO REVERSE SEAR FOR THE MOST TENDER GRILLED MEAT EVER
From allrecipes.com
HOW TO REVERSE SEAR STEAK ON THE GRILL | CHATELAINE
From chatelaine.com
HOW TO REVERSE SEAR MEAT – IS IT THE SOLUTION TO OVERCOOKING …
From barbecuelogic.com
PERFECT REVERSE SEARED STEAK ON THE GRILL - HEY GRILL, HEY
From heygrillhey.com
HOW TO REVERSE SEAR A THICK STEAK TO PERFECTION - SUPER BUTCHER
From superbutcher.com.au
HOW TO COOK THE PERFECT STEAK USING A REVERSE SEAR AND GRILL …
From missallieskitchen.com
PERFECT BBQ REVERSE SEAR STEAK - SUPERGOLDEN BAKES
From supergoldenbakes.com
THE REVERSE SEAR : HOW TO COOK THE PERFECT STEAK | GRILL TIPS
From grillseeker.com
REVERSE SEAR — IS THIS THE BEST WAY TO COOK THICK STEAKS …
From foodfirefriends.com
BEST STEAK EVER: HOW TO REVERSE SEAR STEAKS ON THE GRILL
From grillax.com
HOW TO GRILL THICK STEAKS - GRILLPROCLUB.COM
From grillproclub.com
HOW TO GRILL THICK STEAK: 11 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
HOW TO GRILL THICK STEAKS - LOVESTEAKCLUB.COM
From lovesteakclub.com
HOW TO REVERSE SEAR A STEAK OVER CHARCOAL - KICK ASH BASKET
From kickashbasket.com
HOW TO GRILL THE PERFECT STEAK | USER WALLS
From userwalls.com
REVERSE-SEARED STEAK RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO GRILL THE PERFECT STEAK - THE NEW YORK TIMES
From nytimes.com
THE SCIENCE OF BBQ - REVERSE SEAR - NAPOLEON
From napoleon.com
REVERSE SEAR STEAK | FOOD & WINE
From foodandwine.com
HOW TO REVERSE SEAR A STEAK - TRAEGER GRILLS
From traeger.com
You'll also love