J. Kenji López-Alt - The Reverse Sear is Still the Best Way to Cook Steak | Kenji's Cooking Show
The video explains the process of cooking a steak using the reverse sear method, which involves starting the steak in a low-temperature oven and finishing it with a high-heat sear. This method ensures even cooking from edge to center, avoiding the bullseye pattern of traditional methods. The steak is seasoned with kosher salt, black pepper, and optional MSG to enhance umami flavor. After seasoning, the steak is allowed to rest for 45 minutes to let the salt penetrate and moisture reabsorb. The steak is then cooked in a low-temperature oven until it reaches the desired internal temperature, followed by a quick sear in a hot pan with oil and butter for a crusty exterior. The video emphasizes the importance of drying the steak before searing and suggests using a heavy pan to contain splatter. The reverse sear method eliminates the need for resting after cooking, allowing the steak to be served immediately.
Key Points:
- Use the reverse sear method for even cooking: Start in a low-temperature oven and finish with a high-heat sear.
- Season the steak with kosher salt, black pepper, and optional MSG to enhance flavor.
- Allow the steak to rest for 45 minutes after seasoning to let the salt penetrate and moisture reabsorb.
- Use a heavy pan for searing to contain splatter and achieve a crusty exterior.
- No need to rest the steak after cooking with the reverse sear method; serve immediately.
Details:
1. 🔪 Introduction to Steak Cooking
1.1. Selecting the Right Cut
1.2. Achieving Optimal Doneness
1.3. Enhancing Flavor with Seasonings and Marinades
1.4. Resting the Steak
1.5. Common Mistakes to Avoid
2. 🥩 Choosing and Seasoning the Perfect Ribeye
2.1. Choosing the Perfect Ribeye
2.2. Seasoning the Ribeye
3. 🌡️ Mastering the Reverse Sear Method
- The reverse sear method involves starting the cooking process in a low-temperature oven and finishing with searing, which achieves a more even cook from edge to center, unlike the traditional method that results in a bullseye pattern of doneness.
- Allowing the steak to rest after salting is crucial because the salt initially draws out moisture through osmosis, which then beads up on the surface. This surface moisture, if not managed, can absorb heat and affect the searing efficiency.
- To combat moisture issues, allowing the steak to rest enables the reabsorption of the salty brine, which breaks down muscle proteins and prevents them from tightening too much during cooking, enhancing tenderness.
- For the perfect sear, ensure the pan is preheated to a high temperature and use an oil with a high smoke point to achieve a rich, brown crust without burning the meat.
4. 🕰️ Cooking the Steak to Perfection
- The reverse searing technique involves initially cooking the steak in a low-temperature oven and then searing it, ensuring even cooking from edge to center without needing expensive equipment.
- To prepare the steak, it should be set aside for at least 45 minutes for moisture retention and seasoning penetration, or left uncovered in the fridge overnight to dry the surface for better searing.
- The steak is brought to an internal temperature of 120-125°F for medium-rare using the oven, with a higher target temperature for fattier cuts like ribeye.
- A thermometer with sensors helps locate the steak's coolest part, ensuring even cooking, and setting the oven to around 250°F reduces cooking time to a couple of hours.
- Historically, reverse searing replicates sous-vide results and originated to offer a method for achieving a perfect interior without sous-vide equipment.
5. 🔥 Searing and Adding Final Flavors
- The steak reaches an internal temperature of 122°F before searing, ensuring it is cooked to the desired doneness internally.
- A dry surface is crucial for effective searing, and using a heavy pan like a brazer or Dutch oven can contain splatter and heat well.
- The pan should be smoking hot to achieve a proper sear, and butter can be added for flavor, despite some people disliking burnt butter solids.
- Additional flavors like garlic, shallots, and thyme are added during searing, enhancing the taste profile.
- Allowing the steak to sit at room temperature for up to 45 minutes before searing provides flexibility in timing without affecting quality.
- Reverse searing eliminates the need for resting the steak, as the internal temperature is already normalized, preventing juice loss upon cutting.
6. 🍽️ Serving Tips and Final Thoughts
- Rest the steak for up to 15 minutes after cooking to keep it hot before serving.
- Cut into the steak immediately for a perfectly cooked medium-rare with juicy fat and no gray or overcooked areas.
- Season the outside of the steak as the inside is not seasoned, using fancy sea salt for added crunch.
- Reverse sear method is recommended for expensive cuts to avoid mistakes and achieve ideal results.
- Cook the steak to 122°F in a low-temperature oven, then sear in a hot pan with oil, butter, and optional aromatics.
- No need to rest after searing, just cut and enjoy immediately.