There’s greater control over the cooking process.The reverse searing method will get you a more even color throughout your steak. When you try to sear a thicker cut, you run the risk of overcooking the outside while hitting the target temperature. This is especially true for thicker cuts of steak. Reverse seared steak cooks more evenly.Now onto the reverse sear! Here are a few things to consider before reverse searing steaks… The pros of reverse searing a steak… What are the pros and cons of reverse searing a steak? We use a splatter guard to prevent against this. The grease splatter when searing can make quite the mess, especially if you’re searing meat inside in a pan. That way you can still get that pink center without burning the outside of your steak. We typically recommend reverse searing anything over 2 inches thick. The thicker the cut of steak, the harder it will be to get even cooking throughout the steak. The steak can cook unevenly, especially on thicker cuts of steak.The cons of searing a steak (and why you should consider reverse-searing)… When searing, you’ll need to pay attention to the steak for less than 10-minutes. No need to keep a close eye on the steak while it’s cooking over low heat and no need to get out the baking sheet. Less materials (and attention) are needed when searing a steak.As a result, you’ll get that nicely browned, golden crust. When you front sear a steak, it will typically stay on high heat longer than if you reverse sear the steak. Front seared steaks (typically) develop a better crust.Throw some salt on your steaks, toss ’em on high heat, flip ’em, and a few minutes later you’ll have near perfectly cooked steak. If you’re in a rush, it’s easier to sear the steaks and be done with it. We’ll start with front searing… The pros of front searing a steak… Related: The PERFECT Reverse Sear Steak Method… What are the pros and cons of front searing a steak?īefore jumping into the test, let’s review some of the advantages and disadvantages to front searing and reverse searing steaks. ![]() You’ll want to keep the lid closed on the grill while cooking over low heat or get a dome lid that you can put over the steaks. However, the reverse sear method can be done on a grill or flat top grill by utilizing zone cooking, where there’s a low heat side and hot side of the grill. Many people like to do the initial cooking in the oven, which provides for more precise temperature control. That way you still get the golden brown crust. Then you would move it to high heat until it reaches the desired temperature of 130-140 degrees, or medium rare. Then you would move it to high heat for the sear and to bring it to its final temperature.įor instance, if you want a steak to be medium rare (between 130-140 degrees Fahrenheit), you would cook the steak in the oven or over indirect, low heat on a grill until it reaches an internal temperature of about 115-120 degrees. The reverse searing method typically involves cooking the steak at a low temperature until it reaches an internal temperature of 10-20 degrees below the desired doneness. There are many different ways to reverse sear a steak. Which method will yield the best steak!? We’re putting the two searing methods to the test in this post… What is the reverse sear method? How does one decide between the front sear and reverse searing method? So is it better to sear or reverse sear a steak?Īre there certain times where reverse searing a steak is more appropriate than searing? However, those in the front sear camp often say that the difference is barely noticeable and the simple technique of searing is more than enough! Reverse sear method advocates swear that reverse searing a steak results in a more evenly cooked, flavorful piece of meat. The reverse sear method requires the additional step of cooking the steak at a low temperature or on indirect heat until it’s just shy of the desired doneness, then moving it to a hotter surface to be seared. This searing method generally includes putting a steak on an intensely hot surface like a hot pan or flat top grill. The searing method that most people are familiar with is what is often called a front sear (others might call it a regular sear). Related: Why sear a steak? What searing does and does not do… (Spoiler: Searing doesn’t “trap” the juices inside.) It’s what creates that beloved browned crust that adds just the right texture, aroma, and taste to a fine cut of steak. Everyone loves a good sear on their steak.
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