What is the 'reverse sear' method and how do I do it with a pan?

Question

Discover how to reverse sear for better doneness and crust using a pan.

Answer 1

The reverse sear method involves cooking meat at a low temperature until it's almost done, then searing it at a high temperature to develop a flavorful crust. To do it in a pan, oven-cook the meat first, then sear it in a hot pan with oil or butter.

Detailed Explanation:

The reverse sear is a cooking technique that prioritizes even cooking and a perfectly browned crust. It's especially effective for thicker cuts of meat like steaks, chops, and roasts. Here's how to do it with a pan, focusing on a steak as an example:

1. Prepare the Steak: Pat the steak dry with paper towels. Season generously with salt and pepper. You can add other seasonings like garlic powder or herbs if desired.
2. Low-Temperature Oven Cook: Preheat your oven to a low temperature, around 250°F (121°C). Place the steak on a wire rack set inside a baking sheet. This allows for even air circulation. Cook until the internal temperature is about 10-15°F (5-8°C) below your desired final temperature. Use a meat thermometer to monitor the temperature. For medium-rare (130-135°F), aim for an internal temperature of 115-120°F.
3. Rest (Optional but Recommended): Remove the steak from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
4. Sear in a Hot Pan: While the steak is resting (or immediately after removing from the oven if you skip the rest), heat a heavy-bottomed skillet (cast iron is ideal) over high heat until it's smoking hot. Add a high-smoke-point oil like avocado oil or grapeseed oil. You can also add a knob of butter for extra flavor, but be careful not to burn it.
5. Sear the Steak: Carefully place the steak in the hot pan. Sear for 1-2 minutes per side, or until a deep, golden-brown crust forms. Use tongs to sear the edges of the steak as well.
6. Add Aromatics (Optional): During the last 30 seconds of searing, you can add aromatics like garlic cloves, sprigs of rosemary, or thyme to the pan. Baste the steak with the flavored oil or butter.
7. Rest Again: Remove the steak from the pan and let it rest for a few minutes before slicing and serving. This allows the crust to set and prevents the juices from running out when you cut into it.

Pro Tip:

Don't overcrowd the pan when searing. If you're cooking multiple steaks, sear them in batches to maintain the high heat necessary for a good crust. Overcrowding will lower the pan temperature and result in steaming instead of searing.