Amy Glover is a lifestyle writer for HuffPost UK who covers everything from food and drink to health, fitness, and random trivia (the odder the better). She previously worked as a shopping and entertainment writer for BuzzFeed UK.
-style idea of how to cook a steak: take it out of the fridge, salt it, wait a little, and fry it in a sizzling pan, basting it in butter. Then let it rest. But according to some culinary experts, there’s a counterintuitive way to cook a perfectly medium-rare steak that’s got a rich brown crust from edge to juicy edge.
And it’s known as “reverse searing”.When cooking steak, most people expect to sear the protein at the start, when it comes into contact with a very hot pan. The rest of the cooking is done at a lower temperature to allow the meat to actually cook.You slowly, gently cook the steak at first, then sear it at the end. The idea is to avoid that brown-outside, raw-middle problem that happens all too often with “regular” searing. It also ensures the middle is evenly cooked. And because a nearly-cooked steak is drier than a raw one, reverse-seared steaks have less moisture, according tothat have been paralysed by your fridge have had a chance to get back into play by the time you’re ready to sizzle your “reverse-seared” steak, it’ll likely turn out more tender.Reverse searing works best for thick steaks. “Ribeye, New York, and filet mignon are great cuts that would provide great results in reverse searing,” chef Sam Shafer toldTake your steak out of the fridge, season it, and put it in the oven at anywhere from 93-135°C. The. The time this takes will depend on the thickness of your steak; it can be 20-40 minutes.steak
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