Reverse-Sear Steak 2.0 (Solving Consistency Problems)

[@ouichef3140]

Helen I am a Chef of 30 years and you still are teaching me, thank you so much.

[@violetviolet888]

Hellen Rennie, You're truly an under-rated hidden gem in the culinary educator world. Endlessly curious, willing to experiment and test techniques that have been normalized, willing to change the paradigm based on your results. Thank you for being you.

[@ADR-j9m]

Great video! I have been a devotee of reverse searing for years, especially after adopting a keto lifestyle. I eat rib-eyes three or four nights a week. I use reverse sear mostly with the occasional sous vide (I like the texture of reverse sear better). A Brevelle toaster oven set at 200 degrees works best for me. It takes about 45 minutes to reach 110 degrees and I finish in a cast iron skillet on the side burner of my gas grill on the deck (smoke). I use a Thermopro wired probe thermometer, stuck in the side of the meat at dead center, to monitor progress. The steaks do have to be at least 1.5” thick. While you are right about the difficulty controlling store bought steaks, I found buying the whole rib roast and cutting my own guarantees uniform thickness (and saves at least $5.00+ per pound). You really need to have a food saver storage system. The extra steaks get salted before they go in the food saver and freezer. Thank you for your “graduate level” cooking shows. You are my first look for cooking instructions.

[@kikeena1]

Wow, just wow. You've excelled yourself this time! I've watched this, paused and gone back over it again. I love these experiments as they help me understand what I'm doing and why. Wonderful work.

[@zncuentertainment712]

This is the most helpful steak video I've ever seen. This seriously deserves millions of views.

[@d.t.1470]

Well Done! This explains, in a scientific manner, much of the variability and frustration I've experienced using reverse sear. Once again: WELL DONE

[@marklpaulick]

You mean, MED RARE!

[@willbmw]

Thanks, Helen! What a great way for a serious cook to spend 20 min. I will have to watch this a few more times.

[@jomoncon]

So true! I've watched this twice already & saw something new the 2nd time. I know I'll have to watch it a few more times before I can digest all the info.

[@raraavis7782]

I'm at my second watch as well. Probably not my last. It's a lot of information to absorb.

[@etherdog]

Great methodolgy, Helen! As I get older (and I am older than you, so this is a late lesson), one of my biggest thrills is learning I was wrong about something, or at least laboring under only a partial understanding of a problem.

[@TristouMTL]

I am truly amazed at how much science can go into getting steak how you like it! And again, thank you for being so incredibly (perhaps obsessively) thorough in making your videos. If you are comparing yourself to other greats in the cooking world, I'd say you have earned your place as an expert, many times over. Especially since you are such an accomplished teacher too, explaining everything so clearly AND making it so interesting for us mere mortals.

[@haydenschultz2093]

Really interesting video. Thanks. Another variable that wasn't explored was the oven temp. When I reverse sear I use a lower temperature, more like 200 or 225, which takes longer, but I suspect when it cooks more slowly there is less temperature gradient between the outside and center of the meat. I also suspect it is more forgiving so that if I don't put my probe thermometer in exactly the right spot, it won't matter as much. I also find that the thinner the cut, the more I prefer sous vide. I wish I had a way to get the perfect temperature control of sous vide with the exterior drying and carmelization of reverse sear.

[@svcupc]

For sous vide, you can dry the surface with paper towels first, and then blow dry the surface even more with a small desktop fan (USB powered fan). This will not only dry the surface but will also lower the internal temp of the meat, allowing you more time to sear the steak without overcooking.

[@jerryclukey3044]

The best explanation I have EVER heard/seen on cooking ribeyes. I learned more in these 22 minutes than all the other videos that I have watched, and I have watched quite a few. I can not overstress the quality of this presentation. And Helen.... I love your accent!

[@caseylaws3154]

Ok. SO I am very technical with cooking steak. It’s why my steaks are coveted among friends. I do what you described, but I could have never presented the information the way you did. Just amazing content. I learned.

[@DianaMoon11428]

Discovered you by accident. I'M A FAN. I have had so many issues with "cook this way" and you've freed me to heed the evidence of my senses!!

[@raininwithu]

The best reverse sear youtube video period

[@chuckxjarhed8706]

Helen I've been watching cooking shows my entire life, long before there was the internet, I am familiar with all the greats and new to-be greats on youtube. And there have been and are now some very good cooks and well-produced videos. I will, however, testify that you are the best I have ever seen. I only wish my mother would have gotten the opportunity to enjoy your videos also. Thanks for the benefit of your skills, knowledge, labors, and intuitions. I didnt take as many notes when I was a student as I do now. Bravo, nice lady, bravo!

[@coder13]

Thank you Helen! For the last year, I have indeed been guided by Kenji Lopez-Alt's article (and videos), and I always felt like I was getting so close to the steak I wanted, but when it came time to make the fateful first slice, it always revealed that I was just slightly overcooked, every single time. I would have been afraid to pull my steak out of the oven at 95 or 100 without this video, and yet that was the last key to the puzzle of finally hitting that perfect medium rare target.

[@Boyetto-san]

I can very much appreciate the attempt to be critical of the original method and try to make sensible changes. I myself modified the method a while back to take all the guesswork out of reverse searing, regardless of thickness, by turning it into what's essentially bagless sous-vide in a convection oven. It's something that was inspired when Bon Apetit did an "Every Way to Cook a Steak" video, where one of the methods involved using a dehydrator set at 50C for 4 hours, which actually transposes very well to a normal convection oven. Just set it as low as it'll go where the heat element will still turn on. Mine can go as low as 60C, and having the oven temperature this low basically means that the internal temperature will stall just below 60C for a very long window. This essentially means that 2-3hrs will give you the same effect as sous vide, cooked to a perfect medium rare, but slow enough that it will absolutely have no carry-over cooking, and without the trapped moisture. Then just sear as hard and fast as you possibly can. And no, I have never gotten sick from the danger zone temperature.

[@raraavis7782]

I always wanted to do this! But unfortunately, this kind of experimenting is cost prohibitive for someone like me. Which kinda put me off cooking steak myself entirely, because of the often disappointing and definitely very inconsistent results. So thank you, for shedding some light on the issue, it's much appreciated!

[@SmallSpoonBrigade]

There's really not much point in doing this experiment for most people. Searing at the end is always going to be the better option as it's the only way to ensure that you've got an evenly cooked food on the inside with the right amount of sear on the outside. If you've ever seared before you cooked something to rare or medium-rare, you can tell just how little the searing affected the inside of the meat, we're talking less than 1/16th of an inch in many cases and the hotter you go, the less penetration you get.

[@ottobhan725]

I like your thinking and testing mind questing for better with an eye on ease in results. Your voice meter and articulations are fully understandable and rhythmically pleasing while allowing listeners ‘soak time’ to capture your clear contents and contextualize the meanings in their own minds for a fusion of deeper integration of your teaching. Kudos Maestra.

[@NicoloEugelmi001]

Wood fired ribeye fanatic here. I watched your video with great interest, and you verified many of my suspicions. For example, overnight dry brining, for me, usually results in a leathery crust, so I'm happy to hear that you are also not a fan.

[@dustingregg2197]

I appreciate the respect you offer the other chefs. Great video.

[@johnandersen9219]

Hi! So yesterday I cooked & seared my first 2” Thick Tomahawk as a surprise treat for my nephew’s birthday. This by far is not my first time in the kitchen or behind my Weber Gas Grill 👍. Having watched numerous KZbin Grilling Experts 😂, I decided that your approach was the most detailed and offered me the most likely option for some success! 1. It took longer in the oven @250f than expected, (45-50 min) to be in the 115 range. 2. I rested for 5 to 8 minutes with the temp staying safely around the 120 mark. 3. Basted the steak with some clarified butter (not overly) 4. Seared on a 550+ for the 1 1/2 minutes each side) keeping an eye on MEATER temp & pulled at around 125 or so. 5. Put back in the oven at 250f while I did some need dinner prep (maybe 4-5 minutes), keeping an eye on the temp targeting a 130 range. Everything turned out perfect! The only difference from cooking ribeyes in the past is “I Did Not” season the steak overnight, but I did season 15 minutes before going into the oven and also rested at room temp 1 hour before. Thank you for sharing a wealth of information ❤ John / Northern California.

[@thorinmesser]

I have found the best salting strategy for me is 1 hour before cooking. that is enough time for the salt to pull water to the surface, dissolve into that water, and for the brine to reabsorb into the steak well enough to keep the meat nice and juicy and perfectly seasoned. I also save the pepper until I am pulling the steak off the heat.

[@trackie1957]

You’ve already made it in my book! You are in my pantheon of cooking greats alongside Julia Child and James Beard. You make my life and so many others better.

[@theDanielJLewis]

Oh man, THANK YOU so much for this! I've been struggling with my own oven-based reverse searing and your examples of different target temperatures for different thicknesses was exactly what I needed! I kept ending up with steaks (or pork chops) that would be way overcooked because they cooked extremely fast while trying to sear them in the skillet. And it was frustrating because I wasn't getting the crust I wanted, but ending up with overcooked meat. So all this information was GOLD! THANK YOU!

[@jorgehuamanmusic]

I've given up on reverse searing for awhile now. I love front searing. I can get the color and texture that I want without worrying about overcooking. I then put a thermometer in and put it in the oven at 200F until the internal reading shows 120F. I let it rest for about 5 minutes and it's the perfect steak every time.

[@Merlmabase]

It's hard to take these results seriously if you aren't using properly-calibrated steak calipers. :P Love everything you do Helen!

[@MrAudioBill]

Can I use Brembro calipers?

[@davidmccracken647]

I surely like this video! I have struggled with my reverse-searing, and now have more info to try to do a better and more consistent job. My daughter-in-law bought me a coupe of granite slabs to use instead of a plate, and this requires more thinking, but I love that the steak says hot and juicy. Thanks so much, Helen! I like your honesty, in what you do, and I respect your opinion very much. Some people just aren't willing to listen to anyone else, and pride is deadly in life!

[@SuperCookieGaming_]

my mom made ribeye for christmas eve and it was over cooked with her pan seared method. we still have some and i wanted ti try out reverse sear with her. and i love precision in the kitchen and your testing is just what i need thank you!

[@Picit-13]

This is the best explanation of a reverse sear on YT!!! Great Video Helen you just got another sub!!

[@zedfragg4134]

By far the best cooking channel I've found outside of Alex (French man cooking). Exceptional work!

[@wilhelmtaylor9863]

8:26; "I was hoping that I could come up with some magic formula that would work for all steak thicknesses....". OK, here it is based on your numbers: T = 27 * t + 62, where T = temperature and t = thickness. So for example, if t = 1.6" then T = 105°F.

[@aleshradecky8947]

Definitely the best video about reverse sear !! All, but really finally all, the information in one place !! Thank you very much !

[@free2rhyme14]

wow probably the most comprehensive video! great detail and patience and pace. for the algorithm

[@Mike-id7dl]

Loved this just tried reverse searing for the first time a few weeks ago and you've inspired me to do it again but better :D!

[@tedpearson557]

I did this technique yesterday. In my area T-bo0nes were on sale so I bought 2 each 1.5" thick. I followed your instructions and this was the best steak I ever had. Of course, I only ate a quarter as I divided it into 4 portions before cooking. I used to sear first and then use the oven, but this time it was really juicy and no gray rim. Ps I am 87 and cook every day.

[@aniljoshi948]

Dear Helen, love your videos and the detailed explanations you give us. Being a retired research scientist I can definitely say that all new innovations and progress in any field result from our contemporaries questioning our assumptions, results, modifying and improving upon our work. Blindly following even the masters old lead to stagnation. Please keep up the good work, Thanks!

[@user-rk2sy8df4s]

Buying unreasonable amount of ribeye steaks for science. That will be my excurse going forward. :) Thank you for another great video. Looking forward to apply what I learned!

[@aperson1908]

Great video. Thank you for all the research and hard work you do. I wrote downs some of the info you present, i think it will help me a lot. Thank you. This is the stuff that makes home cooks better. I used reverse sear for about 6 years and did notice the inconsistencies caused by even slightly different thickness steaks. As a home cook I also cook a couple of side dishes at the same time, some family members like their steak med-rare, others medium, and some well done, etc... All this adds to lots of variables and difficulties. Recently I started using the frequent flipping method popularized by ATK and also shown in some of J.Pepin's videos. I have better control, less stress, and overall better results. I still use the reverse sear but only on steaks bigger than 2". My $0.02.

[@svcupc]

I noticed the same thing - inconsistencies with even a slight change to the meat quality or thickness. Sometimes the meat just doesn't brown (keeps oozing out juices for whatever reasons). Reverse sear is really not that easy.

[@edwardprokopchuk3264]

Probably the best testing I came across on YT! Thank you!

[@chrisdat1]

Pure gold! A keeper reference. You disagreed, with facts and testing. In other words, you are advancing the standard. Thank you. BTW, Chris Youngs, Combustion, Inc thermometer will really help. Getting surface to internal temps graphed out. Will really help us understand sous vide, searing and more. Hope you can get one.

[@priayief]

Wonderfully informative and helpful video. Many thanks for your efforts. Cheers.

[@Artepus5569]

Hi Helen, it's Mark. I salt right before I sear. I sear first rather than reverse sear. I finish in the oven at 170 degrees and take it out when it's 5 degrees before my desired temp. Perfect steak every time!

[@NTC1234]

I followed the instructions exactly. Best-looking, best tasting steak I ever had at home.

[@kirkshar]

Wow, someone who understands the flap is the best part of the steak! I had a friend, a chef, who once served me Nothing but pieces of flaps! A memory that will stay with me forever!

[@kelcritcarroll]

I always go for the flap..or i call it the tenderloin..

[@libtc65]

Oh wow, I can't wait to try this out. Thanks for helping me be a decent cook!

[@dawsonmckeown4242]

Helen - Lots of variables … very confusing. Loved this! Thanks for tackling this subject.

[@leonpetersen7346]

I let mine rest until temp goes waaaay down after oven before the sear.....no overcooking.... you're welcome

[@jamesbrink6768]

What do you think about searing in the middle of cooking? Kind of like you mention at 15:30. You get the steak surface dry enough in the oven, sear it, put it back in the oven to get the exact temperature so you don't have to guess as much.

[@macsarcule]

Helen, this was outstandingly researched! Thank you so much for this! An additional lesson learned, I think, is that there are some foods that definitely require the structure of a recipe to start with, but because of the incredible array of variables that occur across the ingredients and cooking environment and timing, there is no substitute for practice and practical experience to manage those variables that can be managed, and to manage them at the right times. Practice eventually supplants the recipe and unconsciously becomes the recipe. We all can hum a tune, but we have to practice whistling to even make a sound at first, and later to be able to carry a tune. If we pick up a flute or sit down to a piano, we are going to need even more practice. Our cooking is no different. Some things require the investment of practice. Practice itself is the real recipe. 🙂

[@M63Tod]

Excellent video! I have overcooked a few steaks using reverse sear so I have started to let them cool after the initial cooking and before the sear.

[@bruceford9413]

I have been watching almost since inception and have learned much BUT this is an important video for me.. My own issues mirror those in this video and in particular i consider my sous vide results not consistent enough to be acceptable. I think you have exposed the myriad of variables affecting me and I think this will help me get better although i doubt i will ever be satisfied. A watch over and over keeper. Thank you.

[@roynemmers7323]

I've been reverse searing steak for a long time and have come to many of the same conclusions as you. I always cut my own meat from the primal so getting a consistent 2" thick steak is easy. I prefer to salt my steak 2-3 days before cooking though I do wrap it in plastic wrap so it doesn't dry out. I agree with you that it just doesn't sear the way I like it. I do differ in that I use my smoker to cook the meat at ~225f, when the steak comes to it's target temp I disassemble the smoker and place the grill directly over the coals. I let the coals come to a rip roaring temp and sear the steak about a minute or so per side. Great content, I enjoyed the video.

[@matiumat]

Defintly, the best teacher i have

[@johnsnow3602]

I have hard time to make reverse sear in consistency. By watching your video, I understand affecting factors. Thank you so much.❤

[@alim998097]

Great details that the average home cook may not think about. I comment you made about searing is interesting as there are even preferences when it comes to the maillard reaction. Another technic I believe Kenji wrote about is the mayo sear. This technique is great when you want to do a very short sear but try to obtain a better crust and minimize the grey band. I find I only need 30 seconds on a cast iron or carbon steeel pan that is at least 525°F. The thin layer mayo clings on to the steak better than oil.

[@SmallSpoonBrigade]

Yes, the hotter you go, the quicker you can sear and the smaller that grey band is. Cast iron is great because you can put the steak right up against the side of the pan to sear two sides at once, just leaving the ends to be done separately.

[@thijsf395]

I rememember Kenji mentioning that he liked reverse sear steaks better than sous vide steaks because they are drier when you start searing (since it's hard to fully dry a steak after sous vide). Curious as to what you opinion is, do you prefer sous vide steak or reverse sear steak more?

[@Vi6ration]

Aren't you supposed to sear steaks after sous vide anyway?

[@SmallSpoonBrigade]

@@Vi6ration Only if you like them to taste good. Sous vide is mostly a way of allowing a cut to cook for longer to give you a more even doneness to it, and to give extra time in case a cut is on the tough side without losing a bunch of moisture to the process. You'd still want to sear the steaks as sous vide isn't done hot enough to get that nice browning action on the outside. It's commonly over a hundred degrees too low to get any meaningful browning. So, you'd want to toss it in a pan, over a grill or hit it with a chef's blow torch to address that issue.

[@JJLCFC]

@@SmallSpoonBrigade I think the answer was "yes".

[@AitchJay]

That's a great technique for someone like myself that doesn't have a sousvide, thanks for going into so much detail about what you did and how it went, I think I'll try it 😃

[@Cyberdactyl]

Thank you for answering some questions I've had for years.

[@WholeBibleBelieverWoman]

SUCCESS! I had watched 3/4 of this video when I had to go to the kitchen to try to get mashed potatoes, broccoli and ribeye steak to finish hot at the same time. My main problem was that the grass-fed ribeye steak I got (to cut in half for two people) was only 1 inch in thickness -- just barely 1 inch -- and none of the KZbin chefs gave temperatures and times, etc. for a steak that thin, but your video let me know I was in the "danger zone" of getting it too tough or well done or dry. I had already let the steak sit out in the kitchen (in an empty covered pan) to get to room temperature for about 4 or more hours -- had patted it dry, seasoned with Celtic salt and semi-course black pepper after first pouring enough avocado oil on -- on each side. I preheated our little air fryer/oven (like a Breville but less expensive) to 100 degrees F (37.78 degrees C) for about 10 minutes and then laid the steak in there on a rack that was over a pan and left it there like that for about 9-10 minutes while I heated up the (heavy titanium stainless steel saute pan), first adding some avocado oil when I saw the pan turning brown (which was a bit of a surprise) and added the steak into that smoking hot pan, also adding a few unpeeled cloves of garlic and a generous amount of unsalted organic butter, maybe half a stick, which melted extremely quickly. The heat was on and I had forgotten to look at the clock, but soon I turned it over and did not leave it in the pan for long -- maybe a minute more or 90 seconds and terrified I may have burned it took it out with some tongs and laid it on my silicone cooling rack. Then immediately worked on turning the freshly cooked potatoes (with skins intact -- Russet) into mashed potatoes, adding warmed and melted butter with heavy whipping cream which was poured into the potatoes once mashed with an old-fashioned (snakey looking) hand masher. Then I remembered resting too long might not be a good idea so started plating the hot mashed potatoes and divided steak. The broccoli didn't make it on time due to the unexpected fact that I had had to use the little electric oven at 100 degrees, but we just had the broccoli as a last course. No big deal. The steak came out GREAT -- and medium rare. My housemate, who is very honest is what she thinks of things I cook, said, "This isn't good. It's GREAT!" I'm so happy -- but I hope to never need to cook a steak less than 1 1/2 inches thick again. That was STRESSFUL -- but worth it! Thanks for the information you gave (even though you gave no times or temps for the inch-thick steaks)! We are now eating the pumpkin pie I cooked last night, covered with unsweetened but whipped heavy cream. For beverage, we had sparking mineral water. Best experience I ever had on a Thanksgiving (on which I always did turkey or chicken before -- but my housemate cannot digest poultry well, and now I am glad she can't, haha). Enjoyed the non-traditional Thanksgiving dinner with the traditional pumpkin pie for dessert! P.S. We got grass-fed ribeye steak from a Texas grocery chain for $20 per lb. and the steak cost just under $19. So each of our steaks cost less than $10 (or maybe more like $10 apiece figuring in the cost of the butter and avocado oil). And the temperature after resting about 4 minutes and just before being cut was something very close to 130 degrees F.

[@morganchilds9054]

I love your videos and I love how thorough you were here. I will say, for myself, that I have tried reverse-sear methods a couple of times, and they just don't work for me as well as just cooking the steak and basting it in the pan. Hot and fast, baste with butter and herbs/garlic, then... I think they key is... a very long rest, during which the residual heat cooks the steak slowly. I like my steaks around 125... on the rare side of medium rare. I don't get any grey band cooking them like this, but the centre IS a little more rare/cool. I like that, but not everybody does.

[@jimhosey6651]

This is fantastically informative. Thank you, Helen!

[@leeannsolice7473]

I love your brain, Helen. I am cooking for guests this week and making a huge 2 inch thick ribeye using reverse sear and hoping to create perfectly cooked slices to serve with an asian dipping sauce as an offering on a summer buffet. You have done all the work for me! I love your cooking math and its logic! Wish me luck.

[@helenrennie]

Good luck :)

[@leeannsolice7473]

@@helenrennie Thanks! The steak was delicious and had lovely pink inside and great seared crust. Could not have done this system without your painSTEAKing details.

[@mammabirdscookbook7922]

Yes! Open discussion! We learn by conversing with each other! Love your videos!

[@melindawolfUS]

thank you for doing the science I don't have budget for! lol I only eat 1/2 a ribye at a time because beef is so pricey right now. But it's my fav cut, too. Thank you for teaching me about the flap! I know to look for a smaller eye now instead of just lots of fat and marbling

[@SmallSpoonBrigade]

There's a lot of great cuts out there if you know how to cook them. Personally, I don't really care much which one it is as long as they've been properly prepared. I usually grill them with some wood chips and add a bit of seasoning. Pretty much anything is going to taste good like that. If I've got a tougher cut, I'll use sous vide before doing that to cook it prior to smoking it.

[@zalibecquerel3463]

I am a sous-vide fan for the accuracy and repeatability, but I've had good, consistent results using a "leave-in" probe thermometer. I.e, a probe, with a wire attached to it, connected to a display that sits outside the oven. I think I got it from a BBQ supply place and it was not expensive. There are "wireless" probes available too these days too. The method is to set an alarm on the probe for a temperature about 10 degrees (F) lower than your target temperature. The steak will carry-over in the following 10 minutes and hit your target temperature right on the money, or within 2 to 3 degrees (which is good enough). Sear, baste with butter, viola.

[@skwebs]

💯 agree with your recommendations, I tried 115F smoking in my Kamado with a longer sear to build a crust…but this resulted in medium well. Will try 100-105F next time, thank you for the video!

[@M63Tod]

What I would give to help with your experiments. Seriously though, I absolutely love how I can rely on you that you’ve honestly tested everything.

[@melindawolfUS]

Have you tried tenderizing cheaper beef cuts with bromeline VS baking soda? Please do a video on this topic if you know which is the best method!

[@marcuswilliamson4167]

Loved this video! Interesting insights into grain-fed vs grass-fed.

[@ConstantLearner1]

Thanks for all you do!! Have you ever tried just searing it first how you like it then putting it in the oven with a thermometer until it reaches the desired temp?

[@chanm2147]

How hot should the pan get before searing the steak? Do you have any specific timings or signs you look for? Love the detailed and scientific guide by the way

[@Daz555Daz]

Love this video. I have learned so much. One suggestion though - every time you mention a freedom unit, perhaps flash up a Celsius equivalent in text on the screen? I've paused and gone to Google about 15 times in this video so far! 🙂

[@danbain6678]

This was a big break through for me. Especially the times searing at the end. Works perfectly

[@scallen84]

I love your videos. May have to come visit for some cooking classes.

[@rohanlg790]

A mate of mine is absolutely obsessed with the reverse sear method. To avoid the temperature being different with different thicknesses of meat. He vacuum seals and Sous vidé all the steaks for 3 hours at 45°c this eliminates the temperature difference. After which he sears it like a normal steak.

[@robcarnaroli269]

Love these experiment based videos. I just need to wait till after lunch to watch them. It's only 10am and I want steak now 😞

[@LGH666]

Thanks for all the info, much appreciated. The variable that I noticed did not come into the discussion was the sear. So, it seems you pan seared. How hot was the pan and what oil/butter/fat was used and herbs? Next, was the fat cap prseneted to the pan first, as a means of rendering some fat/flavor to sear in? Thoughts on grill searing? I do perfer a small amount of "char" on my beef. Stright pan sears dosen't get this. I use a closed gas grill with radiators that allows some "flame searing" from rendered fat, that has been heated to around ~900 degrees, fat cap down first then ~30 - 60 sec a side or just long enough to get some flame up of rendered fat. Thoughts on grill temp, lower higher? I've heard temps as high as 1500 degrees being used. (Adrienne Grenier 3030 Ocean) I cook in the oven in a carbon steel pan then to the grill for searing. Thoughts on returning to the pan on stove top for a short amount of basting with garlic/herb butter?

[@SmallSpoonBrigade]

If you're using a grill to sear, you might as well use a grill for the whole process. Just turn on one of the burners that's farthest from the meat and place a smoke packet on that. (Either foil or my preference Mo's smoking pouch) I'll put a few apple wood chips in there to give some nice flavor to it. 1500 is a bit excessive the browning happens the fastest at around 350F. The reason to go above that is to try and reduce the amount of cooking that affects the rest of the meat.

[@multicoloredwiz]

thank you for this thorough video and experiment results!

[@rasmusrasmusson]

She needs to make a cookbook in this style: instructional and exact.

[@john2914]

I liked your video. I think it is alot of work for what you get from it. Good stuff.

[@kurtgellert9166]

I've used the reverse sear alot on larger, thick steaks (2-3" - cut by the butcher for me). I've never have consistency issues regardless of thickness. Each time I've taken the steak to 125 degrees before the sear. Only if I sear for longer or shorter times does the consistency change. 3-4 minutes per side works awesome for a great medium rare.

[@zan6585]

Thanks so much for your video, so well researched, controlling all the variables like a scientist!!

[@shiplesp]

If you are not tired of steak and are interested in another project, you might want to look into AMT's newest method for cooking steaks - cold searing. I haven't tried it, but after watching their video, I was intrigued and will in the future. Thanks for another great and useful presentation!

[@rumbleinthekitchen_Amy]

I just watched that and need to try it too. I'm a pretty good cook but perfect steaks are my nemesis.

[@jbgoogmd]

Cold searing works. Done it a few times now. Less messy is the main benefit. Highly dependent on the thickness of the steak however. One inch seemed OK but there are so many variables...maybe Helen will do a video.

[@geraldhill7547]

Social media has destroyed healthy discussion among people. Many now lash out irrationally at the slightest imagined offense. That is why the business world is now having to train Emotional Intelligence. Love your videos...

[@johnnywoodmusic]

You are brilliant, HR.

[@TalkToMe66]

Oh dear, you took in a thousand parts, better than likely Heston Blumenthal... Just so great job!!!

[@longsha]

I reverse sear on my induction cooktop. I do ti at 120F with an instant read thermometer. It works perfectly.

[@eugenegee2148]

Could you do a video on rib eye roasts? Since it is way thicker, what temperature should the middle of the roast be? Thanks.

[@blackburd]

This is great information. Thank you so much.

[@aaronbailey23]

I have to respectfully disagree with the different temps compared to thickness. I cook all my steaks regardless of thickness to 120 in the oven, then let them rest for however long I need to prepare other parts of the dish. Then I sear based on the thickness. For thicker steaks, I’ll do a lower heat closer to medium and for thinner steaks I sear them closer to high heat. I’ve done this for so many years that my results are very consistent but I can see why altering the oven cooking temp would be simpler for beginners. Thank you for sharing this information!

[@bigj097]

Ya good info but I feed she’s over complicated reverse sear. Cooking a steak doesn’t have to be rocket science.

[@aaronbailey23]

@@bigj097 absolutely. IMO it’s the easiest way to cook a steak perfectly.

[@metch6146]

Your philosophy of criticism is very inspiring!

[@manxology]

Wow! Tons of work (and money... and eating) to make this video! Lots of great information... especially, that a ribeye is not a ribeye is not a ribeye. Personally, I never reverse sear, and eyeball everything. But, this video both taught and reminded. Thanks!

[@rickm5271]

Helen, in the antithesis of the spirit of you video, I completely agree with you! Less discord, more discourse! Excellent video!

[@maesdejardin8648]

One of the best tips I have for anyone wanting to reverse sear a steak, is to use a smoker to bring your meat up to temp prior to searing. This has all the benefits of a proper reverse sear using an oven, with the added bonus of the smoky flavor.

[@mobilemcsmarty1466]

here are awesome truths about the complexities of getting a best steak Helen. such research along with personal experience confirms the conclusions 👨‍🍳😋

[@sinusnovi3826]

16:29 I use wooden plates heated for about 30 to 60 seconds in Mikrowave oven.

[@HadasahB]

You're the bomb, girl! Steak science par excellence! Thank you!

[@nunya3399]

Nicely done.

[@johntomlinson1154]

Several years of experiment has lead me to: All steaks (usually Porterhouse*) are ordered min 2" thick. Steaks, tenderloin roasts, and hamburgers are seasoned with Montreal Steak and refrigerated uncovered on a rack, usually overnight but hamburgers just same day. Slow roasting takes place in an old oven with the heating elements replaced with light bulbs**. 1 hr+- for hamburgers, 1.5 hrs+- for steaks, 2 hrs+- for roasts. Target temp is 100 degrees. Hot box temp is 150- 160 deg. Searing takes place on the hottest hardwood fire possible, usually oak. Sear time is 60 to 120 seconds per side***. For resting, and carry over, steaks/roasts are covered in foil and insulated with an old towel. Hamburgers are on foil on a towel in a tray and covered with another tray/towel combo (allows for melting of cheese slices). * Typically do something with a bone for stock making later. Can't really tell if there is a flavor difference vs boneless. Most pro chefs say that there is a diff so I go with that. **Started out as a rough plyood box lined with scrap foam insulation and heavy duty aluminum foil. Worked just fine but oven died so..... This hot box is now (derisively it seems to me) referred to as the Easy Bake. I may paint it pink. ***This varies with final temp at end of slow roasting + hotness of fire.