The method works by slowly and gently cooking your steak to just under medium-rare, so the steak is cooked evenly through the cut. In 2001, I started playing with the idea of reverse-searing, or slow-cooking beef first, then searing to finish. This is not the only person using this method. What is the right cooking temperature for barbecue? The application of fixed times on the steaks without taking into account the temperatures involved some differences on the final cooking degree, of course. First you cook, or even smoke the meat on a very low indirect heat before searing the outside over high direct heat. Sometimes, a combination of both is best, as seen in the reverse sear and in sous-vide-que. Then the meat gets finished with high heat to get that seared, browned, sizzling crust and irresistible meaty taste and aroma from the Maillard reaction. 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. Reverse searing is (funnily enough) the reverse of this process. Many Cooks use this method of reverse searing, look it up. Then, blast the oven to 500° to crisp up the exterior to … An added benefit to the reverse sear, is not only cooking a great medium rare steak, but also for my more finicky friends, a more medium to well done cut. Lopez-Alt’s preferred method is called the “reverse-sear,” which means the steak is slow-roasted to the desired doneness and then seared (for flavor and appearance) right before it’s served, which reverses the usual sear-then-roast order of things. The reverse sear brings the steak up to temperature slowly over low indirect heat, allowing the meat enzymes to work their magic. The reverse searing method uses low heat roasting to bring the internal temperature up to about 122°F or 50°C without burning the outside. Reverse searing gives you more control over nailing your preferred level of doneness while maximizing the flavor of the steak. In addition to ribeyes, many other cuts of beef and pork benefit from the reverse sear method. A Brief History of The Reverse Sear Method This is the opposite of traditional pan-searing, where you begin by searing and then continue to cook the steak in a hot skillet or over a grill until it cooks through. After about 3½ hours, the internal temperature should read at about 110° or 115°. His reverse sear method of a steak is essentially turning the steakhouse method on its head. In our test, the final core temperature of the 100° C Reverse Searing steak was 51° C, while the other two surprisingly were one degree apart, respectively 36° C and 35° C. Read more about 2-zone cooking and when to grill with the lid up or down for perfectly cooked BBQ. Looking to know what internal temp to take steaks to in the smoker, presuming a quick (1-2 minutes on an extremely hot gas grill to reverse-sear) finish on the grill? The steak is then grilled at high temperature to get the appropriate crust. Initially, I tried it on a standing rib roast and not only did the technique produce an evenly done interior and great sear, it didn't smoke up the kitchen nearly as bad as the traditional sear-first method. It depends. Cook the steak on a low temperature in the oven first and then sear it … What oven temperature do you use to reverse sear a ribeye? Not all food should be cooked low and slow or hot and fast. I prefer my steak "medium," but wife likes medium-well and the kids well-done. 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