The Reverse Sear

3 March 2025Blog
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There’s nothing better than a perfectly seared medium rare steak. When you slice through the crisp crust to reveal tender, juicy beef you know it’s going to be delicious.

We gave it a go and while the cooking time is longer, the end result was well, worth the wait.

Reverse searing is often considered a ‘bit cheffy’ for the home cook, however it really is quite simple. If you follow the directions below you’ll be on a winner! As always start with quality steak, and you’ll find that @ Budd’s!

What is a Reverse Sear?

Reverse searing is a cooking technique used to achieve a perfectly cooked steak with a deeply browned, flavorful crust. It works best for thick-cut steaks and involves slow-cooking the steak first, then finishing it with a high-heat sear.

Here’s how it works:

Steps to Reverse Sear a Steak:

  1. Preheat the Oven or Smoker

    • Set your oven or smoker to 110-135°C.
    • If using a smoker, you can introduce mild wood smoke for extra flavor.

  2. Prepare the Steak

    • Choose from our well-marbled, thick-cut steaks (Rib Fillet or Porterhouse are great cuts for this).
    • Season generously with salt and pepper
    • Optionally, let it sit uncovered in the fridge for a few hours or overnight to enhance the crust development.

  3. Slow Cook the Steak

    • Place the steak on a wire rack over a baking sheet (or directly on a smoker rack).
    • Cook until it reaches 5 – 8°C below your target doneness:
      • Rare: 46°C
      • Medium-rare: 52°C
      • Medium: 57°C
    • This usually takes 30-60 minutes, depending on thickness.

  4. Rest the Steak (Optional)

    • Some chefs rest the steak for 10 minutes to let the juices redistribute We did this and the result was better than not resting it between cooks.

  5. Sear Over High Heat

    • Heat a cast-iron skillet or a thick bottomed non stick fry pan over high heat (or use a grill). Add a small amount of oil with a high smoke point (avocado or canola oil work well).
    • Sear the steak for 30-60 seconds per side until a dark, crispy crust forms.
    • Optionally, baste with butter, garlic, and herbs for added flavor.

  6. Serve Immediately

    • Since the steak was cooked gently, resting is not necessary after searing.
    • Slice and enjoy!

Why Reverse Searing Works:

  • Even Cooking: Prevents overcooking and delivers a consistent doneness edge-to-edge.
  • Better Browning: The dry surface from slow cooking allows a superior crust when seared.
  • Juicier Steak: Slow cooking minimizes moisture loss.
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