When it comes to cooking the perfect steak, different chefs will tell you different ways to do it — and each one would probably be delicious. But this tip here just may be the answer to satisfying any carnivore.. and the secret lies in the reverse sear, or cooking steak in reverse.
Using a boneless ribeye, FudeHouse is here to provide you with all the information you need so that from now on, people will be inviting themselves over for your famous steak dinner.
“Most steaks are cooked by first searing each side and then finishing (baking) in the oven. That method is a useful one and produces a steak that has the characteristic “bullseye” of doneness. But by simply baking first and searing last, the quality of the steak changes altogether. It’ll be juicier. More tender. And more beautiful.
This technique is commonly used in restaurant kitchens around the world. Get that perfect edge-to-edge medium-rare that resembles steaks that have been cooked sous-vide. It’s easier and cheaper than buying extra equipment.
Most people want that great, mouth-watering char on the outside of their steak. But that’s the easy part. The hard part is knowing what’s going on *inside* your steak. So focus instead on pin-pointing the exact internal temperature, and getting that outside sear later will be a piece of cake.
You can use almost any tender cut of meat for this technique as long as it is sufficiently thick. After all, though this process mimics the sous vide method, it’s very similar to a “roast beef” recipe. I recommend using ribeye or strip, either bone-in or boneless. You could even use a t-bone or porterhouse, but differences between the strip side and the tenderloin side could the mess with timing and result in overcooking.”