What is a reverse sear?
In case you need a refresher, a traditional sear is when you start out cooking food at a high heat, which usually begins around at 500F. Once the meat has been seared on both sides, then it is cooked in the oven until it reaches the desired internal temp. A reverse sear is a method of cooking meat at a low temperature first, usually by smoking or sous vide, then finishing off on a high heat surface.
How do you do that voodoo you do?
With smoking, I like to get my grill/smoker to 225-250F using indirect heat and leave the beef or pork chops/steaks in until it reaches an internal temp of 125F (length of time to get there depends on thickness of meat), then move to either a grill above 500F or cast iron pan on the stove (or grill) at high heat. I do about two minutes on one side and then flip the meat over for another two. Doing this creates a flavorful crust on the outside of the meat due to something called the Maillard reaction. The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. I like my beef medium-medium rare, so I wait to reach an internal temp of 130F (around 137F for pork) before removing.
If starting your cook with the sous vide method, you’ll want to seal the meat and seasonings in an airtight bag (usually done with a vacuum seal) and then place in a warm pot of water that is around 125F. Once again, thickness of the cut of meat matters. For a rule of thumb on how much time to spend cooking it, check out this excellent post from Serious Eats.
Why should I reverse sear?
Quality. Flavor. Tender. Juiciness. Crust. Go with the reverse sear and you’ll find your steaks suddenly rival those at your favorite steakhouse. It is more cost effective than going out for steak, nor do you have to put on pants and go out in public. I’m just sayin’.
Tomahawk Ribeye Steak (Reverse Sear)
Tomahawk ribeye steaks have grown in popularity and availability in meat departments, but can also get pricey. Want to make sure you get the results you deserve from cooking it? With a few simple ingredients and the reverse sear method, you will look like a grilling expert and serve up some of the best tasting steak you'll ever have!
Ingredients
- 1 tomahawk ribeye steak (about 48 oz.)
- 1 Tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 clove garlic
- 1 sprig rosemary
- 1 Tablespoon butter
Instructions
1. Preheat grill to 225 degrees on indirect heat with hickory wood. Mix kosher salt, black pepper, and garlic powder together then sprinkle evenly on tomahawk ribeye steak
2. Place tomahawk ribeye steak on grill for 90 minutes or until internal temp reaches 125-130 degrees. Remove and sear on high heat on the back of a cast iron skillet for 1-2 minutes on each side. Put avocado oil, garlic clove, and rosemary on skillet before searing steak. Remove steak from grill and place on a large cutting board.
3. Place butter on top of tomahawk ribeye steak and let rest for 15-20 minutes before slicing.
Notes
1. Cast iron skillet turned upside down on the grill keeps the elongated bone from the tomahawk ribeye steak from pulling up on part of the steak and ensures the entire surface of the meat gets seared.
2. Feel free to substitute hickory wood for oak or pecan.
Nutrition Information:
Yield: 8 Serving Size: 6 ozAmount Per Serving: Calories: 460Total Fat: 32gSaturated Fat: 15gCholesterol: 160mgSodium: 130mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 42g
Nutrition information isn't always accurate.
