The Best Reverse Cooked Steak Ever

14SEP2015 ck

The author of the following recipe means that his steaks are juicier, more tender and more beautiful. Let's check this out:

Get that perfect edge-to-edge medium-rare that resembles steaks that have been cooked sous-vide. It's easier and cheaper than buying extra equipment. Most people want that great, mouth-watering char on the outside of their steak. But that's the easy part. The hard part is knowing what's going on *inside* your steak. So focus instead on pin-pointing the exact internal temperature, and getting that outside sear later will be a piece of cake.

This technique is commonly used in restaurant kitchens around the world.


(Source: How to Cook the Best Steak. Flip the Script: The Reverse Sear by FudeHouse on YouTube)

There have been some questions about the cut of meat used in this video. It is boneless ribeye. You can use almost any tender cut of meat for this technique as long as it is sufficiently thick. After all, though this process mimics the sous-vide method, it's very similar to a "roast beef" recipe. I recommend using ribeye or strip, either bone-in or boneless. You could even use a t-bone or porterhouse, but differences between the strip side and the tenderloin side could mess with the timing and result in overcooking.

Please share this if you like meat!

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