How to Reverse Sear a Steak | Serious Eats

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. It works for any thick-cut steak-strip steak, ribeye steak, porterhouse steak, tomahawk steak, T-bone steak, tri-tip, and filet mignon.
Simply start the steak in a low oven, let it cook slowly until it reaches your desired internal temperature, then sear it in a screaming-hot pan or on the grill to quickly put a beautiful burnished crust on the exterior. Alternatively, you can do this entirely on the grill using a two-zone fire, starting the steaks on the cooler side and finishing them on the hot side. Either way, it's easy and nearly foolproof, and it delivers absolutely stunning results.
FULL STORY: www.seriouseats.com/2017/03/h...
Our Favorite Instant-Read Thermometer: bit.ly/2NTLVGy
See More Like This!
5 Steps to the Best Grilled Shrimp: • 5 Steps to the Best Gr...
Three Ways to Grill Corn: • How to Grill Corn, Thr...
The Serious Eats Guide to Charcoal Grilling: • The Serious Eats Guide...
Subscribe to Serious Eats!
bit.ly/2BIlM59
Follow Us Elsewhere:
/ seriouseats
/ seriouseats
/ seriouseats
/ seriouseats
Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.

[@AuthenticOne]

How to Reverse Sear a Steak The process of reverse-searing is really simple: Season a roast or a thick-cut steak (the method works best with steaks at least one and a half to two inches thick), arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low oven-between 200 and 275°F (93 and 135°C). You can also do this outdoors by placing the meat directly on the cooler side of a closed grill with half the burners on. Cook it until it's about 10 to 15°F below your desired serving temperature (see the chart at the end of this section), then take it out and sear it in a ripping-hot skillet, or on a grill that's as hot as you can get it. Then dig into the best-cooked steak you've ever had in your life. You want it broken down step by step? Okay, here goes: 1. Season the Steak Season your thick-cut steaks-I like ribeyes, but this will work with any thick steak-generously with salt and pepper on all sides, then place them on a wire rack set in a rimmed baking sheet. If you're cooking the steaks on a grill, skip the rack and pan. For even better results, refrigerate the steaks uncovered overnight to dry out their exteriors. 2. Preheat the Oven Preheat the oven to anywhere between 200 and 275°F (93 and 135°C). The lower you go, the more evenly the meat will cook, though it'll also take longer. If you have a very good oven, you can probably set it even lower than this range, but many ovens can't hold temperatures below 200°F very accurately. 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. Cover the grill and let it preheat. 3. Slow-Cook the Steak Place the steaks-baking sheet, rack, and all-in the oven, and roast until they hit a temperature about 10 to 15°F below the final temperature at which you'd like to serve the meat. A good thermometer is absolutely essential for this process. I recommend either the Thermapen or one of these inexpensive options. If using the grill, just place the steaks directly on the cooler side of the grill, allowing them to gently cook via indirect heat. Timing may vary depending on the exact temperature that your grill is maintaining, so use a thermometer, and check frequently! 4. Sear the Steak Just before the steaks come out of the oven, add a tablespoon of vegetable oil or other high-temp-friendly oil to a heavy skillet, then set it to preheat over your strongest burner. Cast iron works great, as does triple-clad stainless steel. As soon as that oil starts smoking, add the steaks along with a tablespoon of butter, and let them cook, swirling and lifting occasionally, until they're nicely browned on the first side. This should take about 45 seconds. Flip the steaks and get the second side, then hold the steaks sideways to sear their edges. To finish on the grill, remove the steaks and tent them with foil while you build the biggest fire you can, either with all your gas burners at full blast and the lid down to preheat, or with extra coals. When the fire is rip-roaring hot, cook the steaks over the hot side, flipping every few seconds, until they're crisp and charred all over, about a minute and a half total. 5. Serve Serve the steaks immediately, or, if you'd like, let them rest for at most a minute or two. With reverse-seared steaks, there's no need to rest your meat, as you would with a more traditional cooking method. • RARE: 120’F • MEDIUM: 140’F • WELL: 160’F Temperature and Timing for Reverse-Seared Steak For 1 1/2-Inch Steaks in a 250°F (120°C) Oven Doneness Target Temperature in the Oven Final Target Temperature Approximate Time in Oven Rare 105°F (40°C) 120°F (49°C) 20 to 25 minutes Medium-Rare 115°F (46°C) 130°F (54°C) 25 to 30 minutes Medium 125°F (52°C) 140°F (60°C) 30 to 35 minutes Medium-Well 135°F (57°C) 150°F (66°C) 35 to 40 minutes

[@Cinnimunster]

The real MVP

[@jermiazhang]

For only 0.8-1 inch steaks, is it half the timing?

[@cko7372]

Plug! 👌🏾

[@mk14_-.]

It'd be hilarious if he deleted your comment

[@BirdManJr1048]

Thank you for being so thorough! I will be trying this, this weekend.

[@hankbrown2871]

Just used this recipe for dinner. Oven temp was 275F. Used a remote meat thermometer and baked the 1.25" thick 20oz boneless ribeye until it read 120F internal temp. That took about 45 minutes. Then seared for about a minute on each side with some extra for the edges. It was perfect. Great recipe and great video. Thanks.

[@itzakpoelzig330]

Thanks, you comment is very helpful.

[@Mataeus]

Was this cut from the script lol, thanks your comment is required reading.

[@mininovak97]

This was all I needed to know to make the steak. thank you

[@sdallnct]

I’ve taken to reverse sear steak using my smoker, then finishing in a cast iron. This gives the benefit of getting a smoky “grill taste” AND pan sear allows easy making of a pan sauce (not to mention the butter and herb as shown in the video). I prefer a lighter wood (like apple or cherry) as it doesn’t over power. Just adds another layer of flavor.

[@Taric25]

This is a very good method. It gives you that smokey flavor, and that cast iron gives you the nice crust. Another option instead of the cast iron is the grill. A grill goes up several hundred degrees more than your oven and can give you grill marks and a nice crust.

[@thebiohackinglab]

@@Taric25 downside with searing on the grill is you just sear the area whee the grill grates hit. That said, a cast iron griddle on the grill works really well.

[@Taric25]

Good thinking, @@thebiohackinglab.

[@grayboo212]

@@thebiohackinglab Actually no, not if you do it this way: kzbin.info/www/bejne/oJWzdJ1-mZuAY7s. I've been doing steaks this way for several years with an old hand me down weber kettle and some weber charcoal baskets. I've grilled rib eyes this way so many times that I don't think I need to use thermometers anymore (I'll have to try that soon).

[@jeremyv.1138]

I absolutely love when people don't mention at all what the temp is they set their ovens too, it's so great, I love it

[@beatpax]

i literally came here for two reasons...temp and time...all this thermometer bullshit doesnt sound like he knows wtf he is talking about...and i am a trained fine dining cook. this aint it boss

[@brodylockwood14]

It's literally in the video, 200 degrees.....

[@larrypingston4851]

The concept was spot on. Heat until you get your temperature. I fiddled with the oven temp. I was a hero for dinner tonight

[@vilhelmhammershoi3871]

I know! haha.

[@retroflashbackdude]

Did my first reverse sear with a top sirloin a few days ago. Cooked it rare and did the final stovetop sear in a pan with duck fat and fresh rosemary. Came out perfect, nice and rare on the inside and an excellent Maillard reaction on the outside.

[@jairusblok1511]

Mallard reaction from the duck fat?

[@retroflashbackdude]

Jairus Blok yup.

[@bubuli]

this video could have been 2 minutes shorter. didn’t even say the oven temperature. also what kind of monster who doesn’t season steak with salt and pepper?

[@drpepper3726]

I feel the same way no oven temp wtf

[@therealkimsta]

the oven temps are in the full story link in the video description.. but yeah, should have specified what temp he was using in this video!

[@Rjam420]

when I finished watching this I legit had no idea how to do this method and had to go find another video. Seriously....not mentioning the oven temp is ridiculous. Not seasoning the steak....that is unforgivable.

[@Treyorrrr]

1:55 200F

[@hawaiidispenser]

He probably seasoned it with salt the night before, to let it dry out even more, as per the full story link in the description. But yeah the video could've been clearer about that.

[@jmert_5859]

Great video. Very instructional and thank you for not yelling or talking too loud.

[@homumu]

j mert_58 who yells on utube

[@per-5786]

HELLO WHAT'S UP GUYS!!!! WELCOME TO A NEW VIDEO... those kind of people

[@daviddemaria3982]

I tried the reverse sear in a cast iron pan but the pan was on a propane grill, which i was able to get up to about 650 degrees. Doing this outside came in real handy for the reaction when the meat hits the pan 😊 1 min each side is all that’s necessary.

[@larrypingston4851]

I ran across this today. I set my oven at 225 to start, pumped it up to 275. When it hit 118 or so, I pulled it. I seared it, and I am well pleased with the results. Wall to wall med rare. I don’t think you can mess it up. My meat was a three inch bone in rib-eye.

[@donya1022]

I recently learned this method and will probably do this for our steaks from now on.

[@Bostonaholic]

Instead of guessing how deep to put the probe, you can get it exactly by finding the center with the probe on the outside, marking the depth with you fingers. Then when you insert the probe into the steak, only go as deep as your fingers are holding onto the probe.

[@LucisFerre1]

I thought the same thing. So many problems here, this guy should't be making cooking videos.

[@scottb_02]

Like not seasoning it..

[@doublewide420]

I did this last week and it camd out amazing.I will only cook them like this for now on.You must have a thick cut for this to sork right,1.5” - 2” ,,the oven breaks down the fat in the meat on a molecular level,just delish when done.

[@alanthomas5959]

Convection ovens are even better for drying the surface if you have one. Have to set it low though, I’ve done as low as 175. Also, I don’t know why no one talks about this, but this method also works with pork chops (no, you won’t die. Just aim for 130 in the oven and you’ll get to 145 on the sear, it’s perfectly safe)

[@teecorder]

YES. I reverse sear pork chops all the time. I get a big pork loin and cut them to my desired thickness. It's freaking life changing, man.

[@hansolsen3101]

Ohhhh I’ve never even thought about reverse searing pork chops. Deadass going to have to try that.

[@homumu]

thats why i always choose air fryer to heat up instead of oven

[@homumu]

i posted video about pork chop, what u just have said and it turned out perfect really. No sanitary issue since resting the chop meets the requirment of USDA

[@korbandallas8931]

tryin this now, thanks Alan, forgot my new oven has a convection roast that can be set to 175.

[@brookmelee5983]

The thermometers are great, but what temp do you set your oven to? Pretty vital info.

[@itsmeswirly9877]

I think it says 200 on the front (°F)

[@ciscojames104]

When I do this I set it to 280

[@aerodylluk2543]

It doesn't really matter what you set your oven to, as all the oven is going to do is warm the steak up and you pull the steak out when the internal temp gets to your specified level. So if you set the temp alarm for 55 C it doesn't matter if you set your oven to 100C or 250C, you are still pulling the steak out when its internal temp reaches 55C. You want to put the oven on as low as you can though as the whole point is to cook the inside of the steak while cooking the outside as little as possible. The higher the temp in the oven the more the outside of the steak will cook. So set it low, take the steak out when it reached your desired temp. Then throw the steak in an oiled pan that is as hot as the fires of hell to sear on the outside, and you are done.

[@menotworking]

On his website (I came here from there) he says 200 to 275.

[@budzlightyear2212]

@@aerodylluk2543 It absolutely matters.

[@SmOcKxY]

I've got a Bosch Oven to do this reverse sear method..just wondering which mode should I use? The grill function or the top/bottom heating function?

[@johnnywalker4857]

Thanks for the video. Would be nice to know what temperature for oven aspect.

[@invisi-bullexploration2374]

Since I do NOT own a thermometer I let the steak rest after the oven phase. This seems to ensure the center finishes cooking off of the residual heat and the actual sear process itself won't create a massive gradient. Of course I have only used this to cook steaks to my usual preference of rare. Seems to work well though I really should invest in a thermometer due to the occasional mucked up steak cooked to medium. (makes face)

[@birdlaw483]

If you want steak medium rare, i recommend pulling at 100F for the sear and baste. You want to buy yourself more time to baste and build your crust. Reverse sear can be faster and more efficient, esp. if you do it in a toaster oven. You can go from fridge to toaster oven to pan versus waiting for the steak to come to room temp. Build your butter baste in a little bowl in advance by mixing thyme/rosemary, salt, pepper, crushed garlic, and the butter/ghee so it is ready to drop in the pan.

[@taccosnachos]

Loving that funky beat

[@ehigh84]

Right!! 80's vibes for sure

[@jberenden]

I heated my cast iron pan on my infrared burner of my grill and have a feeling the pan got too hot. Is that possible? What would be the ideal temp of the cast iron skillet for searing the steak?

[@keifer7]

Great video - thanks!

[@TheFootballPlaya]

Is it possible to "eye ball" a steak that is reversed seared -- or should I use internal thermometer? usually I do a 4 minute per side, 2 minute per side,, 1 minute per side ,cycle, @ 450-500 degrees F, and then give or take 1 minute per side {@max 2 minutes total, depending if i'm working with frozen or raw meat, on upper rack of grill {off direct-heat/flame} } combo that ends up working nice on the grill for a medium/medium rare cook for sirloin/ny strip/ribeye. When reverse searing, can it be eye-balled, and if so, in general {even if you're cooking a leaner cut like filet mignon}? I'm basically familiar with cooking on grill, but I'm geared towards the meats. There's a noticeable difference in requirement to bring a steak into edibility versus chicken and so, on. Would you say, in general, reverse sear is a better way to get a consistencey and/or better quality of the meats you cook? Or does it produce a better quality for solely steak? sorry for the noobish question. but I'd like to learn more. I love cooking meat, and I smoke - when $$ is efficient - any chance I get. any tips would be fine. thanks.

[@martell203]

How do you do a video about reverse searing and fail to mention what you put the oven on and how long to put them in?

[@sea_hous]

Do you have an eyeball for when you should check with a regular thermometer? I’ve checked a dozen times now. Still in the 90s. Should I wait atleast 45 minutes and check every 10 minutes?

[@LifeWithBarry]

thick steak - 30 room temp with salt pepper - pre heat oven 250 F. cook for about an hour until 110-115 F for med/rare. take out then sear both sides for about 1 1/2 mins each side. if you gonna do the butter thing, do it on the flip. easy. you can let it rest or dont rest up to you but i noticed that when i let rest for atleast 5 mins, less juice runs. if anything catch the juice and pour it over some onions with butter and do that. lols

[@adrianortiz6640]

Yo da best!

[@MuhammadNabil-zb3db]

Thanxxxx

[@alexstevens7648]

You put oil on before putting in oven ?

[@alexstevens7648]

You put oil on before putting in oven ?

[@williamblomgren2590]

hi^^ this question have nothing to do with this vid. hope its okey anyways. i learned from your other clips that you should salt steak 24 hours befor / dry brine and it made a huge difrence. steak almost looks like a dry aged one. so to my question. do you also do a 24 hour dry brine on a dry aged steak or is that overkill?

[@martell203]

What did he set the oven to and how long did he let them bake?

[@daveramsay8115]

Great video

[@lisabertucci5041]

Soooooo helpful!

[@viajerozz]

Did I niss it? What is your oven temperature set to??

[@lourdessarte9979]

You set the oven on what temperature?

[@richardb7093]

Did I miss stove temperature and time it took to get to desired meat temperature? Quantify quantify quantify

[@diegoramos27]

What should be the oven temperature? Thanks

[@sharumnoor7986]

Best reverse searing video

[@Paelorian]

I watched this video while eating a reverse-seared rib eye I made. I suggest taking the steak technique in the video up a notch by further drying the exterior of the steak in the oven for a faster, stronger sear and minimal band of overcooked meat around the center of the steak. There's quite a gradient in this video because they looked rather wet coming out of the oven and so required more time in the pan to sear. The quickest way to get a dryer steak is to cook at a lower temperature. I cook at 170°F, my oven's minimum temperature. I cook it on a toaster oven size rack and sheet pan atop baking steel at the bottom of my oven, because the top of the steak dries faster than the bottom and cooking at the bottom rack minimizes this. The baking steel helps keep the temperature of the oven even. At 170°F, one-inch thick steaks take 90-120 minutes for medium-rare. Thicker steaks or more well-done steaks will take longer. Another way to get a drier steak, and I like to combine both methods, is to put the seasoned steak in a rack in you refrigerator for a few days. Keeping it elevated on the rack so that air circulates beneath will keep it from spoiling for probably at least a week usually. But after one night or a few days it will be pretty dry, at least on top. The salt will have also been absorbed into the meat which tastes nice. Since this steak is pre-dried before cooking begins it will come out fairly dry even at 200°F. When I have the time, I pre-dry and cook at 170°F. After a few seconds in the hot thick pan heated just below the 500°F smoke point avocado oil (checked with a cheap infrared thermometer, ghee and canola also work well with their 450°F smoke points) the steak is deep brown and beautiful. Kenji would say (as in his Serious Eats guide to this method) that such a long cook also contributes to flavor since there are hours of enzymatic activity in the meat before the sear, especially productively in the low oven as the meat slowly heats up. Eh, maybe. I wouldn't say it tastes dry-aged, but I think there is a difference in that direction and better than other home-aging "hacks" I've tried (like koji-based methods: I tried powdered koji rice, shio koji, and miso and was consistently disappointed by the hype). I'd have to cut a steak in half and cook one half reverse-sear and the other fast (like straight in the pan) and do a direct blind comparison tasting of the steak centers to find out for sure if slow-cooking really produces substantial aged flavor. You can make great steaks just flipping them in a pan or by other methods, and I have, but since I switched to reverse-sear I consistently eat the best sears I've ever put on meat and have much more evenly cooked interiors than sous vide (because the sear is so much shorter). It's the best way to cook a steak, and it's also easy and with little clean-up. I season a steak, put it on a little rack and pan in the fridge, and in a couple of hours or a couple of days I put that pan in a low oven with a timer. Then I check the temperature and put on a quick sear. It's only a few minutes work, though the oven cooks slowly. I have a probe thermometer but I don't use it because the reverse-sear is so forgiving that I've never overcooked my steak. I'd have to leave the steak in for like another 45 minutes to get it to medium. And you can always cool the steak a little before searing if you do cook it a little much in the oven. This is not a bad introductory video. I was worried that I forgot to watch the video before cooking my steak, and so might have missed out on a tip to try, but this video didn't change my recipe or technique. It's such a simple method, there's not much to change. Timing simply improves with experience. The most experimenting I do wish with different spices for seasoning. Salt and pepper always, usually garlic powder, and there's a rotating cast from my spices depending on my mood: ground coriander seeds, onion powder, mushroom powder, dried thyme, dried oregano, smoked paprika, a few drops of liquid smoke. This is all rubbed on before cooking. After cooking, usually a steak sauce and if I'm feeling fancy some roasted garlic cloves or tomatoes.

[@qLStanzah]

Calm. Down.

[@miniweeddeerz1820]

Is he right when he says you don't need to rest after reverse searing?

[@Paelorian]

@@miniweeddeerz1820 It's true with an asterisk. If you don't sear too long, the temperature through the steak will be so even (except for the very outside, not more than 1/8" of overcooked meat and you can get achieve less than that) that the steak will be ready to eat seconds after it leaves the pan. You can benefit from resting if you sear too long. If you master the technique, you will probably never have to rest after reverse-searing a steak. Read on for a thorough explanation. A reverse-seared steak needs a rest more in technical terms than practical terms. It really depends on how long you sear, but it's a much briefer rest than if you cook entirely in a pan or with other high-heat methods. I serve immediately because a rest of a minute or two will suffice if you don't sear very long in the pan. I estimate I sear 60-90 seconds per side on high heat in a thick pan after a long cook in the oven, usually about 90min at 170°F for a 1" steak. The thinner the outside layer (band/rim) of overcooked meat, the shorter the rest. Reverse sear produces a thinner layer of overcooked meat than any other method of cooking a steak. So you have a quite uniform interior, and a very thin outer layer that's cooked much more from the sear. That layer is so thin that it's heat will quickly absorb into the rest of the meat. A steak cooked at heigh heat has a temperature gradient going throughout the steak, requiring a few minutes for the temperature to even out. The reverse-sear steak is almost uniform in temperature gradient except for much more heat in the outer 1/8" or so (varies depending on your searing technique), which will dissipate quickly into the interior of the steak outside the steak. So, bottom line, you have a truly minimal rest period with a reverse seared steak. If you sear quickly enough, it effectively won't exist. If you are using a preheated thick pan to sear like most people who use this technique, your sear will be very brief if the exterior of the steak is dry when it touches the pan. By the time you put the steak on a plate and bring it to the table it should be ready to eat. It's not like a pan-cooked steak where juices will run out and the center may be undercooked. That won't happen even if you cut the steak immediately out of the pan. The only time you would want to rest for a few minutes after a reverse-sear is if you seared too long, like if you reverse-seared a wet steak at a relatively temperature and it came out wet and you put it in the pan wet and let it cook for over 2min per side because you wanted it to turn brown. Then you have a steak that is halfway between reverse-sear and pan-cooked, and it is *that* steak that benefits from a rest, probably half the duration of steak cooked only in a pan. Maybe 3min or so. So if you haven't mastered reverse searing yet and you sear too long, you'll have a larger temperature gradient and may benefit from a brief rest. Once you master reverse searing, you don't need to rest. The necessary "resting" happens within a couple seconds of the steaks being removed from the pan, so you can forget about resting reverse-seared steaks entirely and just enjoy them immediately.

[@homumu]

i have a question sir. The biggest risk reverse-sear method contains is complexity of predicting temperature rise while searing. If less than 1.5 inch thick, a half inch difference makes huge difference. my 1.2 inch (3cm) steak internal temp rose more than 30F, double the expected temp rise (15F). The only difference was its thickness, 4cm vs 3cm. Do u agree on this part that the approach must be made seperate to target same final internal temp ?

[@homumu]

Paelorian wow ur a moster... so what’s your middle target temperture from oven considering temp rise?

[@marct9942]

Can you reverse sear with a bbq grill?

[@radarpinki]

Can you do this with a marinated steak?

[@ActressAyannaTene]

Hi! Do you have a link for the probe thermometers you use?

[@anqap]

The probe thermometer and his instant read thermometer are both from the brand Thermoworks. Best brand out there. Regular promotions so be patient before buying.

[@realtormaynesnv4599]

Looks great!! I’m not certain it’s good advice to not rest. Although you may be right, resting is a good habit with any steak. Also, seasoning?

[@doublewide420]

Great point,salt pepper and let it rest 7-10 min.

[@catdog3696]

Best steak vid cheers

[@markan667]

What is the goal temp after searing it? If it came out of the oven n at 115 how much more has it got in the pan?

[@stevebutler8387]

I go for 130 to 135

[@snidelywhiplash]

A great way to dry the surface is to pre-salt and put it in the fridge uncovered the night before cooking.

[@GrowingDownUnder]

just use dry rubs...works every time

[@weege001]

I dry brined my prime filet for 5 days last week. Super outstanding

[@novah589]

If you read the full article in the description that's exactly what he does.

[@4fortune1984]

How long did the steaks cook?

[@aalri1]

What was the temp you put the oven on

[@wowcbi]

Can i reverse sear without a thermometer

[@melyssadeveney6474]

Watched three times now and I never heard you give the ovem temperature. Was it 200 degrees?

[@weege001]

I do mine at 250

[@rockieess]

was gonna comment the same thing, hate when people make videos like this and leave out the most important parts but talk up a bunch of bullshit

[@jegr3398]

What a lame video

[@highvalleycowboy1]

How critical is a cast iron pan?

[@jegr3398]

What if you don't have any thermometers?

[@TheGoatMumbler]

Did I miss the seasoning part?

[@Southernhosp]

So basically it'll take a whole min to get to 65-70 but then after that i really keep a eye on it cause it starts to get up to temperature almost twice as fast.

[@DavidD-bg7uo]

Keep an eye on your meat. Great advise for anyone around heat.

[@acac4236]

Did you tell us the oven temperature?

[@mra6308]

I did this by accident at home a while back and I nearly cried because the steak was so good 😂😂

[@ZaCloud-Animations___she-her]

As the late great Bob Ross said... "We don't make mistakes (miss-steaks), we have happy accidents". 😋

[@thelatentsexualfreak]

Did he season it at all?

[@markryanking]

shouldnt you take it out 5-10 degrees before the desired doneness if youre going to sear it?

[@h.ar.2937]

He says so at 2:47. It’s very lowkey but he technically meant to take it out ahead of time

[@deli5777]

Hmm just tried this with some thick costco ribeyes. I liked the way they turned out, but I still prefer just throwing them on the grill with some Montreal steak seasoning. Doing it this way, just reminded me of slow cooker stew, which is good but I'd say different than the way I like steak.

[@ajaaniajaa]

Why would you want to dry out the steak as much as possible when you want a juicy steak at the end? Am i missing something here? (i'm not much of a steak person).

[@HistoryRecapxx]

It makes the juices go into the steak. You let it rest after so the juices stay inside as well. If you cut into it immediately, it will more than likely be dry.

[@Yoda8232]

"Reverse sear really doesn't need to rest" *_Gordon Ramsay has left the chat_*

[@matthewbutler1074]

with Reverse sear, you usually rest between the oven and the sear. Resting after searing isn't as important.

[@wayz415]

Glad I saw the 1 minute ad on how to reverse sear a steak right before watching this video.

[@HD-on2eg]

I like to put in the oven at 200* until the internal temp reaches 100*., about 30 minutes for a 1 1/4” steak. That gives you a little more wiggle room with the searing process. It can overcook very quickly in a hot pan.

[@thebiohackinglab]

good way to take this to next level -- instead of the oven, smoke them first at about 220 degrees to get a nice smoke flavor and then sear them in the cast iron pan. This combines the great smoke flavors of grilling with the great searing of cast iron while also implementing the reverse sear. Best way imo.

[@MG-dq5mv]

People search ovens because they dont have smokers. Might as well have said go to a restaurant

[@thebiohackinglab]

@@MG-dq5mv you can smoke on any grill. It's not that difficult. Also, was just suggesting another way to improve it, not that every person has the ability. Reading comprehension is hard.

[@thebiohackinglab]

@@MG-dq5mv Yeah, the context is ways to improve your steak game. Glad you grasp that at least.

[@MG-dq5mv]

@@thebiohackinglab ok stonk Jedi have a good one

[@thebiohackinglab]

@@MG-dq5mv sure wish you made sense. Guess it's what I should expect.

[@MB3Productions]

I really wish you had said what the temperature was on your oven and may be given an estimated time it takes

[@spollackmexico]

275

[@AXLee27]

I don’t think you mentioned the oven temperature to set. I’m assuming anywhere from 225°-250°F

[@Mohaim]

At 1:56, when he's putting the steaks in, the oven reads 200°F.

[@dionsummerville4656]

Chris Fournier nice catch, sir...sincere appreciations.

[@straycat62]

Have no idea what temp to cook in oven...

[@thefitzwater4805]

At what temperature????

[@miketexas4549]

The thought of leaving my beautiful ribeye in an oven for an hour is terrifying.

[@tmmmedia731]

need more info about how long in the oven I have an instant read not probe but I don't wanna have to check he damn thing every 10 minutes

[@pudanielson1]

Look up Kenji lopez's guide on the reverse sear since he brought it into popularity

[@tmmmedia731]

pudanielson1 I figured it out! Funny thing was I used an oven pan and it had a terrible steamed taste but the second time I put it directly on the rack and it turned out really amazing!

[@pudanielson1]

@@tmmmedia731 lmao, glad it worked out this is my favorite way to cook meat now, my intial trouble was not letting the meat come up to room temp before throwing it in the oven

[@GrowingDownUnder]

How does the thermometer tell the difference between oven temperature and internal temperature of the steak? If the thermometer is in the oven wouldn't it just read the oven temperature? should you take the steak out the oven and check the temperature

[@dadloo11]

Because the sensor is on the tip of the needle therefore it only reads the internal temperature of the meat and not the oven.

[@BurgoYT]

GrowingDownUnder because you stick it in the meat so the temperature sensor will be inside the meat

[@GrowingDownUnder]

@@dadloo11 ok makes sense, just thought maybe the whole metal would heat up and give a false reading but after doing more research there's different types you can use. Some are instant read meaning not to leave it in, some you can leave in while in the oven

[@dagforster7627]

watching reverse sear lessons takes almost as long as doing it.

[@dagforster7627]

sorry. i recognize now that you were trying to sell us on the method.

[@colinmark9322]

When I reverse sear my steak it always bends when I put it on a cast iron

[@Re.x0]

Maybe you cut your steak pieces too thin?

[@CelticsFor]

can somebody explain why the temperature of the preheated oven matter in order to create the steak of your desire(rare, medium-rare, etc.)? Doesn't it depend on how long you sear?

[@andreiudrea5848]

110°C ish

[@ichhabbrandt7151]

I think it's so that you have more time to get a nice sear on it without overcooking it. And I think 250° for 1 hour is just the average way

[@darkhafgor]

@@ichhabbrandt7151 Actually, for Medium Rare, 250° should cook for only 25-30 minutes

[@foxfire1112]

time. If you dont want to wait a long time you can warm it up, but it wont cook as evenly

[@hawaiidispenser]

3:47 I think they look perfect just like that actually. You never get to see a steak cooked medium rare on the OUTSIDE. Beautiful dark red color, IMO.

[@thebiohackinglab]

gross

[@ItsTwal]

"Im also going to add a thyme of sprig" lmao

[@cameronrenaud4930]

My kitchen went up in smoke when the steak hit the pan. More oil?

[@TrueRedRabbit2]

Use a different oil. Vegetable oil smokes at low temp. Try avocado oil or i hear sunflower oil works well too. Personally I don't like oil on my steaks so I just keep to butter baths.

[@robertk2007]

Reverse sear gets the steak a medium rare or medium cook from top to bottom

[@barryw2659]

With such high heat in your pan doesn't the butter burn almost immediately when you place it in?

[@JayF62107]

The oil that he put in helps raise the smoke point of the butter.

[@MikkoUtevsky]

@@JayF62107 No, it doesn't. The stuff in butter that burns is the milk solids, which will burn at the same temperature in oil or in butterfat. Kenji addresses this in his book.

[@krazykrumz3]

@@MikkoUtevsky the oil helps ‘buffer’ or insulate to some degree the milk solids away from direct contact with the surface of your cast iron skillet and heat element which is tremendously hotter than the oil in the pan.

[@mrkymrk99]

Why no salt or pepper?

[@smyzo]

What temperature did you set your oven?

[@X.L.B1]

275

[@WillHsuMusic]

Yes the heating starts to speed up as the steak gets warmer! The super simple explanation is because heating is an example of logistic growth which means it starts out slow, then it looks like an exponential function which is super fast and then levels out and stabilized toward the heat that the oven is at.

[@ZaCloud-Animations___she-her]

Yeah, like, heat is basically due to vibrating molecules. & the more they bounce around, the more they bump into neighboring molecules & make them vibrate too.

[@jrt1776]

This would be ideal for resturant

[@svorer17]

until you realize the restaurants would have to predict the future otherwise youre waiting over an hour for a steak

[@EchoSigma6]

Many restaurants have seasoned steaks in sealed bags and resting in sous vide baths waiting to be reverse seared.

[@getgt]

Whats the temperature of the oven..?

[@jeepers429]

G T It says 200°F right on the oven.

[@getgt]

​@@jeepers429 I don't live in the U.S so I had no clue if it's 200 F or C...Thanks for the clarification.

[@lancercool1992]

rest the steak between oven and stove, gives you more room on the searing that's some THIN gray strips, trying this tonight,

[@PlasticRocket2]

Doing this on the grill gives time for smoke flavor to enter the steak. Best way to have a steak for me

[@jacobklug7816]

I usually give my steak a cigarette, has a more mature flavor imo

[@atropagrey5391]

What if you don't have either thermometers?

[@ok-qz9tg]

get an instant read thermometer. They are really useful for cooking and baking

[@RyanPedersen]

Then you buy one. Seems pretty obvious

[@Chris-de2qc]

Go buy one! Will change your life especially for baking

[@BiggMo]

I might this with the smoker instead of an oven

[@richardc-ex7rt]

I only cook my steaks in the Traeger these days. Smoked steaks can't be beat.

[@Racso88e]

Its a very favorable idea 🤤

[@thebiohackinglab]

@@richardc-ex7rt problem is pellets are saw dust and dont give good smoke. Add a good chunk of wood to the side on the grate for a great smoke flavor.

[@rustyshaklferd1897]

I’ve always got an eye on my meat. I let it cool 10-20 minutes before searing. Avoids a grey band.

[@RetiredTSgtUSAF]

This is the only way I cook my new york strip steaks now

[@Mistuh100]

No oven temp thanks bud

[@alandamariamimiprice10]

I did not know what I was doing 😊

[@jegr3398]

What the hell is the oven temperature?

[@Mr-Soto]

It’s 1am where I. At and this made me hongry😬

[@marks9643]

I usually reverse sear and set the oven temp to 225.

[@thepolticalone961]

How hot is the oven meant to be?

[@jacobchris356]

Around 3:45 the oven looks to be 200°🤷‍♂️

[@thepolticalone961]

@@jacobchris356 some of these people shouldn't have a cooking show

[@jacobchris356]

@@thepolticalone961 yea I feel like it would've been helpful for him to include oven temp and for how long as an alternative to the thermometer probes since not alot of people have them. I usually just pull it when the steak starts looking grey, I go 350 for 5-10 minutes🤷‍♂️ but this all depends on the cut of meat.

[@thepolticalone961]

@@jacobchris356I really don't understand these people. They pay for a studio and production team but can't tell us oven temp. So dumb

[@22.NUU.DRU.22]

9° kelvin

[@stooge81]

3:07 "Keep an eye on your meat" Sage advice.

[@catboyzee]

LMBO!!!

[@NY_CharlieC]

Saying oven temperature would have been nice. Waste of time

[@ricosrealm]

annoying, but something around 250 or 275 F will work.

[@leowtyx]

1:55

[@mrsoccergod5001]

Oven temp?

[@DiaXisHD]

Doesn't matter, just put it in the oven until your steaks reach your desired temp.

[@Ben-qw2cz]

No S or P?

[@Who_Needs_Theory]

Temp please 🥺

[@jeremyhunnicutt5202]

Why not say the oven temp

[@mkshffr4936]

What temp for blood rare?