You can learn to cook a steak that rivals anything you’d get from an expensive steakhouse with a little practice and the right knowledge. For steaks that are more than 1 inch thick, use the “reverse sear” method. To produce a crisp crust and tender juicy middle, thick-cut steaks like a Tomahawk, Ribeye, or Cowboy must be handled significantly differently.
The steak should be seared first, according to standard hot and quick cooking methods. The reverse sear is used in this situation. The reverse sear is a hot and rapid process that has been turned on its head. You cook your steak in the oven or on the chilly side of a two-zone grill to bring it up to temperature before finishing it over high heat to get that all-important crust. Get your meat suppliers Melbourne here.
To reverse sear your steak, follow these steps:
- Preheat your oven or grill to 200 to 275 degrees Fahrenheit.
- Create a two-zone system with your grill by banking your coals or turning one of your burners to high while keeping the other low to create a hot and cold zone.
- Roast your steaks in the oven or on the cool side of the grill until they reach a temperature of about 15°F below your desired temperature.
- Remove the steaks from the oven after they have reached the desired temperature.
- If you’re using an oven, heat a pan with a little vegetable oil until it starts to smoke.
- Cook for 45 seconds on each side, or until golden brown.
Prepare the salt ahead of time
When it comes to steaks, it’s common knowledge that they shouldn’t be salted before cooking. Unfortunately, like a lot of “conventional wisdom,” this is completely incorrect. Salting your steaks two hours before you plan to cook them is the finest approach for seasoning them.
Don’t be concerned about the steak resting time.
Resting your steak does not improve it, contrary to popular belief. In fact, it has the potential to undo all of your hard work in the kitchen. Resting your steak after it’s cooked can lead it to overcook due to heat carryover, which occurs when the meat continues to cook after it’s been removed from the pan, or cause the moisture in the flesh to weaken the crispy crust, or just cause it to go chilly.
Use a meat thermometer to check the temperature of the meat.
The most important tool in your arsenal is a meat thermometer. Touching and looking at your meat to see if it’s done isn’t as accurate as using a quick-read digital thermometer. The difference between uncommon and medium-rare is about 10°F.