Hey everyone, new to cooking steak and I’m struggling with reverse searing.
Is the goal just to get the cast iron super hot and then drop it in and add butter towards the end? What’s the correct process?
by VitaminDismyPCT
43 Comments
m_adamec
Wym this steak looks excellent. Minimal greyband, medium rare cook and a nice sear on the outside.
sfcfrankcastle
Looks pretty damn good to me
beckychao
Do not drop butter in a hot cast iron, unless the butter is clarified, otherwise you’re just eating singed milkfats.
Correct process is:
1. Dry brine, at least 45 minutes. 2. Sous vide or oven at low heat. Oven internal to about 110-115 for medium rare after sear. 3. Hot cast iron with high smoke point oil (400-500 F pan, so use appropriate temp oil). 4. Sear 1-2 minutes per side, flipping every 15 seconds (don’t forget to sear fat cap and edges), searing for as little time as it takes to get the sear. 5. Optional: lower the heat on the pan to medium low, and make a pan sauce. I use butter, garlic with the skin on, and rosemary to cook gently with the steak fond. You can add white wine, too, but you have to cook off the alcohol. Pour the pan sauce on the steak while it rests (not that you really need to rest regular steaks, according to Chris Young), and it’ll give it the same flavor as if you had basted it. Pour it on after slicing, too.
That’s it.
Both-Spot-7954
Looks good
CI0bro
Bro knows what he’s doing…. Stop showing off!
leowashisname_789
Haven’t gotten a steak that looks so good ever at a restaurant
“Did I break it?”
🥱
Johnpnj
Looks good to me bro
cycloneruns
Looks delectable
hudson_kb
If that’s wrong, I don’t wanna be right.
EcvdSama
Looks better than 99% of what I see here,vwhat don’t you like about it?
Informal-Tap3632
Looks great
Affectionate-Cap-918
Looks perfect!
Historical_Golf9521
Bro that’s perfect and you know it.
MaximumReport
Only problem I see is (what appears to be) a styrofoam plate
Coronol
Looks seared fine tbh.
Kitchen-One726
Know!!!! That is perfect imo.
Silver-Rope-7340
Not sure about the sear but you’re definitely slicing it wrong
Verix19
Troll post oof
No-Profession422
Looks great! Most importantly, how was the flavor?
CallenFields
Teach me…
NTufnel11
This looks good. I’m not convinced you’re struggling with any aspect of the reverse sear – this result is what most of us aspire to.
But to answer your question, oil is important for the entirety of the searing process, not just the end. It’s to facilitate contact with the entire steak more than it is for flavor, which helps lead to nice even sears. Butter adds good flavor but will burn, so high heat oils like coconut, refined olive oil, or avocado oil will work best for hot sears.
Without enough oil your sear can end up patchy, uneven and sort of dry/leathery rather than golden/crispy. Especially for leaner or bone-in steaks.
Your ribeye is a fattier cut, so it doesn’t suffer quite as much from lack of oil since it provides some of its own as its fat renders. Still, the “eye” part definitely benefits from some added oil.
Previous-Debt5888
Looks delicious would consume
SinistrEdge
This looks great!
SnooGuavas9750
Looks like your slicing wrong. Sear looks good
MoldyLunchBoxxy
Looks so good
RamonWarhelmet
Looks plenty right to me… Evenly cooked from surface to surface with a nice maillard crust outside? Enjoy that beautiful piece o’ beef!
Snags44
You’re doing something wrong…. The cutting
ILSmokeItAll
You’re a complete fuck up.
Send that shit over here so I can put it where it belongs, and try again. The same exact way. Insanity is the key to making a great steak. Just don’t expect it to be much different.
brorritoo
Bro your steak is actually perfect what could you be doing wrong 😭😭
Jazzlike_Ad_1805
Looks great just try slicing it against the grain and it’ll melt in your mouth enjoy
VegetableAd629
Okay so buddy….what exactly do you think is wrong with this steak? Sear looks absolutely great….
southpaw66
That sear looks excellent.
Mymomdidwhat
That looks amazing
Voxmanns
I’m not searing a problem with this steak.
futang17
I think that steak looks good.
For me, ideally 1.5in or thicker cut. 24hr dry brine to help develop crust (make sure you pat steak dry before going on pan).
Right before cooking Preheat oven to 375. High heat on pan with minimal amount of oil until oil is starting to smoke. Sear three min per side, oven finish with a wired probe and pull from oven at 122. Let rest for about 10 mins, leave probe in as steak will continue to cook. Slice when it receaches desire temp. I like 130F for medium rare.
43 Comments
Wym this steak looks excellent. Minimal greyband, medium rare cook and a nice sear on the outside.
Looks pretty damn good to me
Do not drop butter in a hot cast iron, unless the butter is clarified, otherwise you’re just eating singed milkfats.
Correct process is:
1. Dry brine, at least 45 minutes.
2. Sous vide or oven at low heat. Oven internal to about 110-115 for medium rare after sear.
3. Hot cast iron with high smoke point oil (400-500 F pan, so use appropriate temp oil).
4. Sear 1-2 minutes per side, flipping every 15 seconds (don’t forget to sear fat cap and edges), searing for as little time as it takes to get the sear.
5. Optional: lower the heat on the pan to medium low, and make a pan sauce. I use butter, garlic with the skin on, and rosemary to cook gently with the steak fond. You can add white wine, too, but you have to cook off the alcohol. Pour the pan sauce on the steak while it rests (not that you really need to rest regular steaks, according to Chris Young), and it’ll give it the same flavor as if you had basted it. Pour it on after slicing, too.
That’s it.
Looks good
Bro knows what he’s doing…. Stop showing off!
Haven’t gotten a steak that looks so good ever at a restaurant
“Did I break it?”
🥱
Looks good to me bro
Looks delectable
If that’s wrong, I don’t wanna be right.
Looks better than 99% of what I see here,vwhat don’t you like about it?
Looks great
Looks perfect!
Bro that’s perfect and you know it.
Only problem I see is (what appears to be) a styrofoam plate
Looks seared fine tbh.
Know!!!! That is perfect imo.
Not sure about the sear but you’re definitely slicing it wrong
Troll post oof
Looks great! Most importantly, how was the flavor?
Teach me…
This looks good. I’m not convinced you’re struggling with any aspect of the reverse sear – this result is what most of us aspire to.
But to answer your question, oil is important for the entirety of the searing process, not just the end. It’s to facilitate contact with the entire steak more than it is for flavor, which helps lead to nice even sears. Butter adds good flavor but will burn, so high heat oils like coconut, refined olive oil, or avocado oil will work best for hot sears.
Without enough oil your sear can end up patchy, uneven and sort of dry/leathery rather than golden/crispy. Especially for leaner or bone-in steaks.
Your ribeye is a fattier cut, so it doesn’t suffer quite as much from lack of oil since it provides some of its own as its fat renders. Still, the “eye” part definitely benefits from some added oil.
Looks delicious would consume
This looks great!
Looks like your slicing wrong. Sear looks good
Looks so good
Looks plenty right to me… Evenly cooked from surface to surface with a nice maillard crust outside? Enjoy that beautiful piece o’ beef!
You’re doing something wrong…. The cutting
You’re a complete fuck up.
Send that shit over here so I can put it where it belongs, and try again. The same exact way. Insanity is the key to making a great steak. Just don’t expect it to be much different.
Bro your steak is actually perfect what could you be doing wrong 😭😭
Looks great just try slicing it against the grain and it’ll melt in your mouth enjoy
Okay so buddy….what exactly do you think is wrong with this steak? Sear looks absolutely great….
That sear looks excellent.
That looks amazing
I’m not searing a problem with this steak.
I think that steak looks good.
For me, ideally 1.5in or thicker cut. 24hr dry brine to help develop crust (make sure you pat steak dry before going on pan).
Right before cooking Preheat oven to 375. High heat on pan with minimal amount of oil until oil is starting to smoke. Sear three min per side, oven finish with a wired probe and pull from oven at 122. Let rest for about 10 mins, leave probe in as steak will continue to cook. Slice when it receaches desire temp. I like 130F for medium rare.
Enjoy.
Protip: make a pan sauce while steak is in oven
https://preview.redd.it/l4crdh2z5hwe1.jpeg?width=4000&format=pjpg&auto=webp&s=0952b9ab2b9272d07bf0786e9c6bf8a679b6c331
OP, this steak looks amazing lol
Look, I don’t know what you’re doing, but if you want to do it in my kitchen with those results, I’ll eat the hell out of that!
ITS PERFECT🤤😭😭😭
It is perfect
Yeah, looks terrible. Give it over here. I’ll take care of it.
I disagree I feel you’re searing it perfectly
Posting a perfect steak and saying you did it wrong
If this is wrong, I don’t want to be right.