![]() With the reverse sear method, the steak is brought to almost the desired steak doneness low and slow, with low temperature, then moved over to a screamingly hot skillet (most usually a cast iron) for searing. Kenji Lopez-Alt, who one day had the brilliant idea to take the normal meat-cooking process popularized in many steakhouses (to first sear the meat and then cook it to proper internal temperature in an oven) and flip it on its head. Yes, we’re talking about author and food connoisseur J. However, with the reverse sear method, we actually have a pretty clear idea of who invented it. ![]() So who came up with the reverse seared steak? Where did this recipe come from? Well, when it comes to recipes it’s always a bit murky, as details of who made what change tend to fall away with time. And that’s what’s great about this specific method: there are many ways to quickly and easily adjust it to your personal preferences. Whether you’re making a naturally tender piece of beef like a filet mignon or a ribeye, or taking a sub-optimal cut and elevating it with this cooking method, you know the end result is going to be something special. This technique is fantastic because it gives you more control over the internal temperature of the meat while also allowing for a delicious browned crust (thanks, maillard reaction!) as well as an altogether more tender piece of beef. The reverse sear method is a process that involves baking the meat in the oven, then searing it in a pan (preferably a cast iron pan). ![]() The reverse searing method, which we’re about to spend some time discussing, is yet another example of this eternal quest. Steak has such a tight grip on our collective culinary identity that we’re always on the lookout for new methods to make it better, to maximize its properties, to manipulate temperature in order to bring it to succulent perfection.
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