Recipe for reverse sear steak
The meat we use in this recipe comes from the delicate Sashi AAA cattle, a breed known for its truly high-quality meat.
Reverse Sear is a form of “reverse cooking.” The technique involves starting the cooking process at a low temperature and then finishing it off with high heat, unlike traditional methods where the meat is first seared at high temperature and then cooked at a lower temperature.
The advantage of this cooking method is that it allows for better temperature control, ensuring that the meat is optimally cooked.
Previously, we prepared the meat sous vide, but we felt that this method didn’t allow the delicious meat to truly shine. The meat is heavily marbled, and the sous vide technique doesn’t bring out enough flavor from the fat.
The cut for this recipe is ribeye with bone, which has been dry-aged for 75 days.
Reverse Sear Steak
Ingredients
- 2 pcs. Sashi AAA højreb cut into steaks
- Spices salt and pepper
- Oil for frying
- Butter for frying
- Garlic two-three whole cloves
- Rosemary 3-4 fresh sprigs
Instructions
- Take the steaks out of the refrigerator 30 minutes before they need to be cooked. Lightly sprinkle them with salt and pepper and let them rest at room temperature.
Turn on the oven to 120-135 degrees Celsius (248-275 degrees Fahrenheit) (depending on how strongly your oven heats).
Place the steaks in an ovenproof dish.
Place the dish in the oven until the core temperature of the meat is 48 degrees Celsius (118 degrees Fahrenheit).
Take the meat out of the oven.
Heat a frying pan with oil - it should be very hot.
Add a knob of butter to the pan and fry the meat over high heat for 45 seconds on each side. Cook the meat until it has formed a good crust and the temperature is 55 degrees Celsius (131 degrees Fahrenheit) (medium rare).
Remove the meat from the pan.
Serve immediately!
Turn on the oven to 120-135 degrees Celsius (248-275 degrees Fahrenheit) (depending on how strongly your oven heats).
Place the steaks in an ovenproof dish.
Place the dish in the oven until the core temperature of the meat is 48 degrees Celsius (118 degrees Fahrenheit).
Take the meat out of the oven.
Heat a frying pan with oil - it should be very hot.
Add a knob of butter to the pan and fry the meat over high heat for 45 seconds on each side. Cook the meat until it has formed a good crust and the temperature is 55 degrees Celsius (131 degrees Fahrenheit) (medium rare).
Remove the meat from the pan.
Serve immediately!
Notes
We did not have the optimal equipment, which resulted in a more difficult process for us to succeed. The thermometer must be placed in the exact right spot in the meat, otherwise, it will be impossible to read the correct temperature.
By using the right technique and a bit of practice, the Reverse Sear method can bring you extremely tasty meat that is perfectly cooked.