Never BBQ again! Reverse Sear steak!

Highlights:

• Season steak
• Put in oven at lowest setting, until temperature = 100 degrees
• Let rest
• Heat pan, or bbq sear zone
• Sear for a minute a side

So, we are meat eaters, steaks, roasts, chicken, ribs, anything that could be cooked over a flame, either bbq or even over the open fire. (our ribs are a hit)

But, omg, cook a steak in the oven? That was sacrilegious!

That went against every thought of meat eaters laws out there.

Until... I came across a post on the "Reverse Sear".

Now I have tried cooking steaks in the oven then searing after, but, I had a hard time with knowing when to pull it out of the oven for the perfect medium rare juiciness. Not to mention almost setting off the fire alarm with all the smoke.

The "Reverse Sear" eliminates the guessing, and for the most part some of the smoke.

Note: I have not given up my bbq totally. I finally started to enjoy the "sear zone" on the bbq.

So, why don't I just use my bbq?

Until you try the Reverse Sear in the oven, you will see how easy it is to "perfect" the perfect steak.
And with the temperatures of -35 degrees in the winter, cooking it in a nice warm house is a non decision.


What you will need:

• Meat thermometer
• Pan to sear steak (thats not to say you cannot still use your sear zone on your bbq)

So, I have done this a few times, and I have also done a "Reverse Sear" Prime Rib!

I will give you the directions for both.

Season Steak or Roast:
Pat dry the steak. You dont want to "steam" the meat.

Follow the salt rule... Salt before an hour before cooking, and if you do not have an hour, salt right before. The reason being is, the salt first draws the liquids out, then about 40 minutes to an hour, the juices are then absorbed back in with the salt. They actually mention to season you steak the night before. I don't have much forethought for that, so seasoning the steaks at least an hour before is usually what I get done.

What you only need is salt and pepper. I also drizzled a Cayenne infused olive oil on the meat, that is why the meat has an orangie tinge.

During this time let come to room temp.

Ribeyes from butcher

Ribeyes seasoned and ready for oven

Preheat oven to your lowest setting:

What ever your oven has for its lowest setting, set it to that. My oven is 150.

Medium Rare internal meat temperature: 100 degrees

Insert you meat probe into the middle of the steak. You want to reach 100 degrees.

For a steak this is about 20 minutes.

At this point, set it and forget it!

If using a pan to finish the sear, you want to start to get it warm when the internal temp reaches 90 degrees.

Once the temperature reaches 100 degrees you can then pull it out.

Let it rest.

The nice part about this, is that you are resting the meat before hand. You now have time to get the rest of dinner ready, and when its time, you sear the the steak, and plate immediately!

 

Steak seared in hot pan

Steak seared on BBQ

The pictures do not do it justice, both steaks were fantastic and turned out great. The sear zone on the bbq gave it a little more of that charcoal feel/look.

And the results a perfect Medium rare steak, with out the additional grey ring that you would get if you seared first then placed in the oven.

Reverse Sear Roasts

If you want to do a roast it is the exact same method. Times and temps are alittle different.

I did a 2 rib, prime rib roast. I removed the bones to make a better even cook throughout, and is easier to carve after, But, you can leave the bones on.

Again, I like to season the roast with a little drizzle of the cayenne infused Olive Oil, but meat tastes great with just salt and pepper.

Roast seasoned and ribs removed

With a roast the temperature to reach is alittle different. You want to pull it out when it reaches 128 degrees. It will take some time, BE PATIENT! This roast took over 3 hours. So start early. This was our first try, and did not eat until 8:30 at night!

Once it reaches 128 degrees, pull out and let rest. At this point turn up the temperature to 500, you can even broil the meat, but make sure you keep an eye on it, and turn the meat so you do not burn it.
Next time I will try the sear on the bbq...

      

Searing / broiling will take about 20 minutes.

But, the wait is worth it...

Roast was served with Asparagus and Mash Potato Wontons. (look for the recipe soon, these are a hit for any dinner party, as they can be made ahead of time and freeze. Then just pop them into a deep fryer)

My apologies, the picture I took of the roast sliced, turned out blurry, and the one of the full plate does not do it justice.