Once you follow the same steps each time you have a thick Porterhouse, T-Bone steak, thick cut Ribeye steak, NY Strip or Sirloin, you are guaranteed tasty juicy results. Using slow and gentle heat in the oven, you are in more control and prevents over cooking. By slowly bringing the thick cut steaks up to target temperature in a low temperature oven, the external surface of the steak dries which is vital in getting that golden-brown crust later. The key take away is always ensure you use a thick steak. We also like to cut our Chuck Roast into 2 inches thick cut steaks then use a meat hammer to tenderize down to a perfect 1 and half inches. In the #TruBeef product range, our organic grass-fed T-Bone steak, Porterhouse steak, New York Strip steak, and our Ribeye Steak are all ideal candidates to get a lovely reverse sear steak medium rare which is how we like it at #TruBeef! It always works best to reverse sear thick cut steak and large cuts of beef like Prime Rib and Tri Tip. WHAT TYPE OF STEAK SHOULD BE REVERSE SEARED? With an oven, cast iron skillet (ideally) and a meat thermometer, you are guaranteed far more control and more consistent super tasty results each time with the all-important tasty crust on your seared steak. With reverse sear, it’s the exact opposite where we start the process in the oven and finish on the pan. Before cooking, it was rubbed with extra virgin olive oil, kosher salt, pepper, paprika, garlic granules, and thyme.In traditional cooking of steak, the idea was to sear your thick steak on the pan first to lock in the juices then finish in the oven or just cook the steak entirely on the pan/cast iron skillet which for all but the most experienced or professional cooks leads to over cooking and dry steak. This beautiful prime rib roast was seared on a Traeger Wood Fired Grill at 438º for about five minutes. If you flip too soon it’s not a problem, flip it again until all sides have just the right amount of sear for your taste. At very high temperatures the sear will happen in seconds. The meat should be buttered, then dropped onto the cast iron. Cast iron pans have great thermal mass and can be heated as hot as you will ever want for searing meat. ![]() The cast iron pan on an outdoor camp stove or burner offers the best alternative for the home chef. An infrared thermometer can be handy to measure temperatures. This step can be done in a Traeger, where the hottest temperatures are about 450º, on a gas grill, charcoal grill, kitchen oven, stainless frying pan, or a cast iron pan. The sear (also equally correctly spelled “sere”) is accomplished at the highest possible temperature, from 400º up to as high as 900º. During the rest, the center of the meat will warm slightly while the outer layer will cool and become dryer. The meat should be removed from the heat when it reaches the doneness you want and set aside to rest for at least 20 minutes. As an example, this medium-rare prime rib roast was cooked on “smoke” until the internal temperature reached 124º in the center (coolest) part of the roast. Internal temperature should be monitored closely. Any hotter will overcook meat near the surface. ![]() ![]() On the Traeger Wood Fired Grill, the initial cook can be done with the smoke setting or the 180º temp setting. Another advantage of reverse sear is that you will get more smoke flavor absorbed into the meat by smoking prior to sealing the exterior with the sear. The reverse sear method sears faster, and causes less overcooking beneath the crust because the surface will already be dried due to the evaporation of water during the initial cook. The reverse sear method will produce uniform doneness throughout the meat, with a very thin crust of seared meat and very little overdone meat between. Instead, you cook at low temperature until the meat reaches your desired internal temperature, remove the meat from the grill and let it rest a bit, then finally, sear the outside at very high temperature. Reverse sear is the opposite of the traditional method of quickly searing the outside of meat before cooking for a longer time at lower temperature.
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