[youtube https://www.youtube.com/watch?v=GZ4xl7XJM08&w=580&h=385]

Cook the best steak of your life by simply changing the way you think about searing a steak. Flip the script and cook the steak in reverse.

Most steaks are cooked by first searing each side and then finishing (baking) in the oven. That method is a useful one and produces a steak that has the characteristic “bullseye” of doneness. But by simply baking first and searing last, the quality of the steak changes altogether. It’ll be juicier. More tender. And more beautiful.

This technique is commonly used in restaurant kitchens around the world. Get that perfect edge-to-edge medium-rare that resembles steaks that have been cooked sous-vide. It’s easier and cheaper than buying extra equipment.

Most people want that great, mouth-watering char on the outside of their steak. But that’s the easy part. The hard part is knowing what’s going on *inside* your steak. So focus instead on pin-pointing the exact internal temperature, and getting that outside sear later will be a piece of cake.

Dig it? Dig in.

*There have been some questions about the cut of meat used in this video. It is boneless ribeye.
You can use almost any tender cut of meat for this technique as long as it is sufficiently thick. After all, though this process mimics the sous vide method, it’s very similar to a “roast beef” recipe. I recommend using ribeye or strip, either bone-in or boneless. You could even use a t-bone or porterhouse, but differences between the strip side and the tenderloin side could the mess with timing and result in overcooking.

Music courtesy of Audio Network.

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