[Redhouse How-To] Reverse Sear
How we Get all that beef flavor while cooking low, slow, and even.
Let’s talk about reverse sear!
You probably learned to cook your steak the traditional way — with a good hot sear to lock in juices before turning down the temp to finish cooking.
These days, we know that searing doesn’t seal in juices, but it does add flavor. The problem with searing first? The faster you cook your meat, the less even it is. That’s why we love the reverse sear. By bringing up the internal temp slowly and then searing, you get all the flavor benefits of a sear with an even cook.
It’s foolproof and delicious. Want to try it out yourself? Here’s how to make your new favorite steak:
Start with a pellet grill or oven, set to 275-300 degrees. (We prefer the pellet grill, especially during these hot summer months.)
Remove the steaks from the fridge about 30 minutes before you’re ready to cook and season them with salt and pepper or your favorite rub.
Place the steaks on the heat and let them gently come to about 119 degrees, flipping once during cooking. (Make sure you have a good instant-read thermometer!)
Remove the steaks and either turn up the pellet grill to high (about 450 degrees) or heat a cast iron skillet with ghee or oil.
Place the steaks back on the heat and sear each side for two (on the grill) to four (in the skillet) minutes.
Dig in and enjoy!