Gordon Ramsay is well-known for his expertise when it comes to steak, and his preferred method of cooking a steak is via reverse sear. Reverse searing is a method that involves cooking the steak at a low temperature for an extended period of time, followed by quickly searing it at high heat.
To begin the process, preheat your oven to 250 degrees Fahrenheit. Rub your steak with oil, then season with salt and pepper to taste. Place the steak on a rack on a baking sheet, then place in the preheated oven.
Cook the steak for approximately 30 to 40 minutes, turning it once halfway through the cooking process. This will slow cook the steak, bringing it to the desired temperature without overcooking the outside.
Once the steak has been cooked in the oven, it’s time to sear. Heat a skillet on high heat and add oil. Once the oil is hot, add the steak and sear for 1-2 minutes on each side, or until it’s nicely browned.
The steak should be nicely caramelised and have a crispy surface.
Once the steak is done, let it rest for about 5 minutes before serving. Slice into thick steaks and enjoy!
What is the way to reverse sear a steak?
The reverse sear method is a great way to cook a steak and can even result in a steak that tastes better than one cooked with the traditional searing method.
To reverse sear a steak, you first need to preheat the oven to 250°F (120°C) and season the steak with salt and pepper, or any other desired seasonings. Place the steak on a wire rack in a roasting pan and cook in the oven until it reaches an internal temperature of 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
Once it has reached the desired temperature, remove the steak from the oven and heat a pan (preferably cast iron) over high heat and add a small amount of butter or oil. Once the pan is very hot, place the steak in the pan and sear each side for 2-3 minutes until crispy and brown.
Remove the steak from the pan and let it rest for 5 minutes before serving.
This method of cooking steak can yield a steak that is perfectly cooked from edge to edge and has a beautiful crispy, caramelized exterior.
How long do you sear a steak when reverse searing?
When reverse searing a steak, you should sear the steak for about 60 seconds per side in a 350°F preheated oven before finishing the steak on the stovetop. This helps to cook the steak evenly from edge to edge.
To reverse sear the steak, first preheat the oven to 350°F and place the steak on a baking sheet. Sear the steak in the oven for about 60 seconds per side. Then, take the steak out of the oven and heat a skillet on the stovetop over high heat with a bit of oil.
Place the steak in the hot skillet and sear it for 30 to 45 seconds per side. At this point, you can also use a spoon to baste the steak with melted butter for extra flavor. When the steak reaches an internal temperature of 130 to 135°F, it is ready to be removed from the skillet and served.
How long does it take to reverse sear a steak at 225?
It takes approximately 3-4 hours to reverse sear a steak at 225 degrees Fahrenheit. This is because the steak needs to be cooked low and slow, allowing plenty of time for the steak to reach the desired internal temperature.
During the cooking process, the steak should be cooked until the internal temperature reaches 125 degrees Fahrenheit and then rested for 10 minutes. After the rest time, the steak should be seared for about 2 minutes on each side at a high temperature to create a brown crust.
Ultimately, the time required to reverse sear a steak at 225 degrees will depend on the thickness of the steak. Thicker steaks may require a few additional minutes of cooking time.
What temperature should I pull for reverse sear?
For a reverse sear, the temperature you pull will depend on your desired doneness for the steak. Generally, pulling the steak around 110-120°F (43-49°C) will result in a medium-rare finish. If you can, use a digital thermometer to ensure the steak is cooked to the desired temperature before searing.
If you’re looking for a medium finish, pull the steak at around 125-135°F (52-57°C). You don’t want to exceed 135°F (57°C) as that will result in a done steak after searing. Lastly, a higher finish such as well-done will require pulling the steak at around 140°F (60°C) or higher.
Keep in mind, the steak will continue to cook slightly during the searing process.
How long will steak take at 225?
Cooking steak at a low temperature of 225°F (107°C) will typically take about 1 hour and 15 minutes, depending on the thickness of the steak. To make sure your steak is cooked properly, use an instant-read thermometer and check that it has an internal temperature of 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
It’s important to monitor the steak’s temperature throughout the cooking time, since it can vary depending on how thick the steak is and how even the heat is being distributed. Additionally, it’s always important to allow your steak to rest after cooking for at least five minutes before slicing into it.
Should you flip steak only once?
It is generally recommended that you should not flip steak more than once while cooking as excessive flipping can cause the steak to dry out and become tough. Additionally, flipping the steak too often can also prevent it from forming that distinctive sear and developing any crust for maximum flavor.
It is best to just place the steak on the grill or pan and let it cook on each side for the optimal amount of time. Once the steak has been flipped, use a meat thermometer to ensure that the steak is done to your desired level of doneness.
Each side should be given enough time for the steak to develop a nice crust and it should only be flipped once.