![]() While the idea is the same - more even cooking - it’s not the same method and doesn’t produce the same finished product. Reverse searing often gets compared with the sous vide process of cooking a ribeye steak or another steak cut. How Is Reverse Sear Steak Different from Sous Vide Steak? ![]() Unlike regular searing, reverse sear won’t leave behind those yummy brown and crispy bits in your pan that are often used to make a pan sauce with butter and spices. However, if you have a thick cut that will need a few minutes in the oven anyway after you sear it, the timing will be about the same.įinally, a pan sauce isn’t as easy to make with reverse sear. If you’re short on time or just want the quickest cook possible, sticking your steak on a cast iron pan or the grill and searing it can be quicker. Thin steaks often cook so quickly, regardless of what method you use, that trying a reverse sear might actually lead to an overcooked steak.Īnother disadvantage is that this method can take a little more time to sear steak. One of the biggest disadvantages of the reverse sear is that it isn’t a good option for thin steaks. The reverse sear method is great for many of the most popular, thicker steak cuts, but it’s not the right choice for all steaks. Then, when your steak is read to become a seared steak, you won’t have moisture standing in the way of getting that perfect sear, yet you’ll still have a juicy steak inside. When you cook the steak for a few minutes before searing it, it allows the surface moisture to evaporate from the steak. It can be difficult to achieve a medium or even medium-rare level of doneness with the traditional cooking method of a very thick steak, but it’s easily achievable with the reverse sear method.Īnother reason the reverse sear steak method can get you a perfect steak is the science that goes on behind the scenes. This is especially true if you don’t like a lot of pink in the center. A significant reason some people prefer to reverse sear a steak over cooking it other ways is to get a more even cook from the inside to the outside. You might be wondering what benefits the reverse sear steak method has over other cooking methods for steak, like sous vide or regular searing. And, thinner cuts generally don’t work as well. You’ll just need to take more care not to overcook the steak in the beginning cooking phase when you aren’t using thick cut steak. With that said, you can reverse sear just about any steak you love, whether it’s a sirloin steak on the grill or a skirt steak in a cast iron pan. But other thick steak options that work well with reverse searing include strip steak, tomahawk steak, and t-bone steak. Thicker steak cuts, like ribeye and filet mignon, are popular choices. Some of the most common cuts to use with the reverse sear steak method are thicker cuts that usually need more time to cook than others to cook to the proper temperature inside. What Type of Cuts Work Well with Reverse Searing? The result is one incredible, fresh brown crust with just the right texture. Instead of crisping up the outside edges first, and then finishing off cooking it to the proper temperature in the oven, you’ll do the cooking first and the searing second. In fact, you’ll most often hear of the reverse sear filet mignon or ribeye over other cuts.Īs the name suggests, this searing method cooks your steak in reverse from the traditional way you’d sear. The reverse sear works the best on thicker steaks, like a filet mignon or tomahawk ribeye steak. Does the Reverse Sear Method Change for Different Cuts?.How Is Reverse Sear Steak Different from Sous Vide Steak?.Disadvantages of the Reverse Sear Method.What Type of Cuts Work Well with Reverse Searing?.Filet Mignon: The Ultimate Cooking Guide.
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