Usually cook steak using gordon ramsey method in hot pan basting with butter, garlic and rosemary. These steaks are usually about an inch thick, but never cooked one this thick before. Would reverse sear be best method for this size steak?
by abcdefgh123458
29 Comments
I would if I didn’t have sous vide.
Yes, I would reverse cook via one method or another. Smoke, bake, or sous vide – then sear.
Good luck and post how it turns out!
Yes, the reverse sear method would be a good choice for a steak that is 2 inches thick, like the one in the image.
Here’s why the reverse sear method is a good option for thicker cuts of steak:
* **More even cooking:** A reverse sear cooks the steak at a low temperature first, which helps to ensure that the inside cooks evenly to the desired doneness without overcooking the outside.
* **Greater control:** Since the steak is already cooked through to nearly the desired temperature before being seared, there is less risk of overcooking the steak while searing it.
* **Better crust:** The high heat of the sear will create a nice caramelized crust on the outside of the steak.
Here’s a general guide for reverse searing a 2-inch thick steak:
* Preheat your oven to 250 degrees Fahrenheit (121 degrees Celsius).
* Pat the steak dry with paper towels and season generously with salt and pepper.
* Place the steak on a wire rack set over a baking sheet.
* Insert a leave-in meat thermometer into the thickest part of the steak.
* Bake the steak until the internal temperature is 10-15 degrees Fahrenheit (5-8 degrees Celsius) below your desired finish temperature (see a steak temperature chart for reference).
* For example, if you want your steak medium-rare (130 degrees Fahrenheit), then cook it to an internal temperature of 115-120 degrees Fahrenheit in the oven.
* Heat a cast iron skillet over high heat until it is very hot and smoking.
* Add a high smoke point oil, such as avocado oil or grapeseed oil, to the pan.
* Sear the steak for 30-45 seconds per side, or until a deep golden brown crust forms.
* Baste the steak with butter, garlic, and rosemary during the last 30 seconds of cooking, if desired.
* Transfer the steak to a plate and let it rest for 10 minutes before slicing and serving.
That is the perfect thickness to reverse sear. It’s a crime if you don’t and the steak police will come after you. It would be pretty difficult to get a consistent doneness otherwise imo
https://preview.redd.it/u7toof8xs4qc1.jpeg?width=3024&format=pjpg&auto=webp&s=ca0e13674b0eb79b21bf481f70c8d3c193bed896
Update
There’s this brand new method that just came out called the REVERSE REVERSE SEAR! You can just get that bad boy the perfect sear and THEN pop it in the oven to desired temp. Oh boy what a time to be alive! Can’t wait til the next content drop!
Reverse sear/smoke/sous vide. One of the three. All are great.
Honest to God, as someone who doesn’t smoke or grill or anything, exclusively operating on a stove? I’ll never not reverse sear pretty much any steak I cook. Hell I’m reverse searing a little half inch thick ny strip tonight.
Or rest it in a warm oven after searing, if you time it right I like it better than a reverse sear, it’s easier to not overcook in my opinion. Folks that reverse thick steaks a lot probably are better at it than me. I’m big on sous vide, but I don’t like it for steaks. Makes them “prime ribby”
No. Cold sear it.
Absolutely
You’re gonna have to put those things in the oven to get up to internal temp. Either do sear -> oven or oven-> sear.
Tbh I’d just microwave it on low for 3-4 minutes and then eat, 2” is perfect for a microwaved steak
YEP.
What about a reverse reverse sear? I heard that’s the rage these days.
Does a bear shit in the woods?
That’s atleast 6 inches
100%. I reverse sear even at 1” thick. 15 minutes at 250F for every inch of thickness.
It’s cut on an angle.
AYEEEEE THIS LOOKS FUEGOOOOOOO and of course!! That’s the only way. lol or sous vide!
I’d cook it away from the broiler on low, then sear at the end unless you’re using cast iron, don’t forget the garlic thyme basil oregano salt pepper Jim beam bbq sauce @ Walmart and Kikkoman teriyaki, and the tempura Kikkoman is great for dipping after 🤤
Best way imo is a really hot grill 600-650f and get a good char on the outside and let rest.
Hit it with mesquite smoke for 10-15min….then on the side of the grill no smoke until 125 degrees internal, then sear and rest to 130-135 internal.
Always reverse sear!
Only way I wouldn’t is with a stupid hot wood fire and some cast. Like hot enough the damn thing dances when you slap it down.
Perfect thickness for reverse sear
Yes
I’d sear it in a high heat pan, then put the pan in the oven for a bit
Yes