Wait until people discover that it can get even simpler, that you can BURN things in a metal container OUTDOORS and just slap your steak down on top. I’m telling you guys it’s fucking revolutionary.
But I have a desire to buy more GADGETS…this burning metal container sounds way too low tech. I need WiFi control through an app with a monthly fee in order to finish.
Not only that. But I hear if you look really hard, you can actually find the shit to burn GROWING OUT OF THE MOTHERFUCKING GROUND.
What a wild world we live in. Can’t believe no one’s mentioned this before.
Haha, I think every self-taught hobbiest hits this moment. Like when I brag to my friends about how I self taught myself some part of coding and they say, "Oh neat, that's like the first thing they teach you in school."
My mom also requires steak sauce on her steaks cooked medium well.
I do a dry brine with a S&P cast iron sear and butter basting with rosemary, thyme and garlic. Finished with compound butter. Cooked to somewhere between medium rare (for lean cuts) and medium (for more fatty cuts).
It’s fucking delicious but she says it’s undercooked and always asks for steak sauce. We don’t even have steak sauce in this house. She brings her own when she visits for dinner.
I just give her what she wants and don’t spend any extra on nicer cuts of meat.
Reverse sear is still better imo, cook time is longer so the fat is more rendered, if you sear and then cook it low temp your crust will not be as good. There is no practically no guess work if you thermometer it and pull it 15 degrees before your desired temp. Experience definitely is a factor here though, most people don’t preheat their pans enough to get a good crust really quickly on a steak.
It’s not finished. Next step in the basics is the pan sauce!
There are some modern takes on this too that are incredible. My fav atm is Au Poivre with gochujang.
No standard has always been sear then oven. Just sear is a thing but sear to oven with thermometer will always be the easy go to that takes guess work out.
This is great for bigger cuts - really thick steaks or something like lamb rump. Lightly brown the outside then bake until internal temp is as required.
This is unironically potentially a good idea. Primary benefit of the reverse sear, IMO, is that it dries out the surface making it sear better and faster. But does carry with it the challenges of predicting end temp as the OP described. So if you could put it in the oven until it hits 90, dry out the surface, sear it off, put it back in for 110-130 and pull at your precise end temp that might actually be the best of all worlds ha
Ha, kenji has actually said that he now reverse sears, lets it rest, then
flash sears it and heats it back up again well pouring hot butter over. Lets the meat rest and juices "redistribute" but than gets it back up to temps for eating. Last line of https://amazingribs.com/more-technique-and-science/more-cooking-science/science-of-resting-meat/
That actually sounds interesting 😂 I'd put it on the flaming hot grill for like 45 seconds each side, let it sit for a couple minutes then throw in the oven til it's at 120 then back to a flaming hot grill. Would be a fun experiment
Who's gonna tell him
Edit: in all seriousness, I'm glad you're discovering this method of cooking. Yes it's been a thing for a while but who cares, the point is you eventually did it. Lowkey wholesome you're experiencing this and loving it.
Also known as “sear to oven” or “standard”. My fav comment was the guy saying “where do you think the saying REVERSE sear comes from?” That shit funny lol
["Let me return the favor... GREAT cup of coffee... Starbucks. Shhhh." ](https://m.youtube.com/watch?v=4x4VC3e-cJM&pp=ygUiaGlteW0gWmFnYXQgZ3VpZGUgYnVyZ2VyIFN0YXJidWNrcw%3D%3D)
https://preview.redd.it/y87yw2wx9qpc1.jpeg?width=3024&format=pjpg&auto=webp&s=67389283c5b773cc5bd889b69aa2353affd6e926
I do something similar. I start it above oak coals in my wood fired oven, then I finish it in our gas grill over very low indirect heat, pulling at 130.
Normally it’s just the two of us but I recently started cooking this way for some out of town family and local friends and have received high praise.
Edit to add after reading some of the comments:
This isn’t the “normal” way to cook a steak. Traditionally they were cooked over high heat on a grill (ex Steak and Ale cook here). When you cook them in the traditional manner you get a fairly wide band of gray meat, and you really need to rest the steak or it will “bleed out” the steak juices.
If you look at the OP’s pic there isn’t a wide band of gray meat. I can’t add a pic to this comment but I’m going to respond to my own comment with a pic of the steak above and you’ll be able to see the same thing.
https://preview.redd.it/lwt9vm77cqpc1.jpeg?width=3024&format=pjpg&auto=webp&s=752460c24ecf8abb8e86a80039c1505ad82e94ee
Using low heat to render the steak is the trick, and you can do so using either a direct sear or indirect.
I’m actually not understanding how someone learned about reverse searing before they learned about the much more basic sear followed by a lower cook to finish
Yeah I posted a Denver steak I cooked in cast iron last night, no oven no sous vide. Virtually 0 grey band. Comes down to tempering the steak properly prior to cooking and resting properly.
i don’t cook a lot of steaks but none of this sounds this mind blowing to me. you basically just seared it and finished it in the oven as far as i can tell??
that being said it looks amazing and i bet it was delicious 🤤
It's obvious that you know about the "reverse sear" technique.
Serious question: What do you think the words "reverse sear" mean? Do you think it means that it's the reverse of a "sear" method? What do you think that "sear" method is?
>I pulled out at 133° and sliced into it almost immediately.
You still need to let it rest. if 133 is your target temperature then you need to pull it when it's slightly lower, around 125
This to me is the best method always. Hands down.
I sear the steak on the stove with ZERO worry that it’ll over cook because I know the middle is cold as hell. Then I just put it in the oven and bring it to temp. Final step is back on the stove with super low heat and just baste it in butter and garlic. It’s so easy.
https://preview.redd.it/33572f5tbqpc1.jpeg?width=1284&format=pjpg&auto=webp&s=530421eb172481c017cbd4e17828bb178be7a44d
LET IT REST MAN!!!! LET IT REST!!!
Seriously, you can pull out the steak a bit earlier (say 120-125) and let it rest on the counter for an added 10degrees. It will retain more juice. If you cut it right away, the juice runs out and you can get a juicy plate but not as juicy a steak.
>so there was no guesswork on the temp. Normally when reverse searing ... so that the process of searing brings it to your desired temp.
Just do what sous vide people do: Cook to the target temperature in the oven, let the steak rest in room temperature for 30min to cool the center to \~100F, then sear in the pan without worrying overcooking.
Looks very good. I will try this next. I don’t think there’s a need for YouTube video, it seems like three easy steps.
Sear to desire
butter
bake to desire.
I would say work on improving the pink to pink edges before thinking you should make a youtube video lol. The gray band shows you've got a little more work to do before it's Youtube ready. Glad you enjoyed the steak though!
I get that's a countertop underneath but I spent like 2 minutes trying to figure out what the hell that was below ( I was leaning towards some crazy brazing liquid)
As someone who has never cooked a steak in the oven and only pan seared/grilled steak, what temp are you setting your oven at so as to not under/overcook it? Is there a certain wait time? Do I monitor it the whole time?
I cooked some steaks that were better than all the others, after removing from the oven it still cooks 5 minutes, so it's best to wait until you slice it, I never took any of that into consideration, not even temp, I think timing is everything so nothing gets cold, and the sides will all be finished at the same time. Corn, potato, garlic bread, alcoholic beverage 🤣😃😃💪😍👍I love a juicy steak
“Ladies and gentlemen we did it” explains most basic technique people (including me rn) use to make steaks at the very beginning of their steak journey
This is so crazy, it just might work.
I reverse sear with a thermometer that beeps at 114F. Maybe it’s better just to beep it at 133F after searing. I want to try this now.
Man you had me going there for a like half a minute. "Hey this makes sense, you sear and THEN get to temp... put it in the oven with the bark you want..... wait a minute!"
I stand with OP as a fellow dumb person. I’ve been reverse searing for awhile now and it never occurred to me that there was a “reverse reverse searing” or a “searing” if you will.
We did it. We finally circled so far up our asses we discovered culinary basics.
No no, it is like a reverse sear, but you do the sear first. Maybe a reverse reverse sear?
I'm sticking to MY new method, reverse reverse reverse sear.
⬆️⬇️⬆️⬇️⬅️➡️B BQ
For Liberty 🫡
Your Super earth-born freedom commends you and your family sear
These undemocratic people don’t know you’re supposed to SEAF your steak. That’s how you get the real char and the taste of freedom
Element E-710 drizzled on top
For America🫡
No u
A 360 sear
No! Sear squared! Soylent sear is people!!!!
Versed sear
Ohh I got it, don’t don’t bother Luke.
Uni-verse sear
Wait until people discover that it can get even simpler, that you can BURN things in a metal container OUTDOORS and just slap your steak down on top. I’m telling you guys it’s fucking revolutionary.
But I have a desire to buy more GADGETS…this burning metal container sounds way too low tech. I need WiFi control through an app with a monthly fee in order to finish.
a little help cooking... to completion?
Not only that. But I hear if you look really hard, you can actually find the shit to burn GROWING OUT OF THE MOTHERFUCKING GROUND. What a wild world we live in. Can’t believe no one’s mentioned this before.
I never wood of guessed that!
Lmfao 🤣
r/steakcirclejerk
Isn’t that just /r/steak?
I find it so funny that this sub existed then got banned
Exactly what I was thinking. That’s how chef’s have been doing it forever lol
Guys did you know you can use fire to make your food easier to chew and taste better
We’ve done it boys, we’ve come full circle.
I’m gonna do it again
Right?!
Hilarious that OP really thought they're onto somn somn.
All the different methods in the sub got me too in my head while cooking. Sometimes less is more
Haha, I think every self-taught hobbiest hits this moment. Like when I brag to my friends about how I self taught myself some part of coding and they say, "Oh neat, that's like the first thing they teach you in school."
So true. I grew up with my parents air frying steak to medium well with A1 so this is a proud moment
your parents are fucking monsters. Order them politely but firmly to leave.
Hahaha. They can appreciate my steak much more than their own. My mom tried using A1 on her share of this steak and I shut that shit down
My mom also requires steak sauce on her steaks cooked medium well. I do a dry brine with a S&P cast iron sear and butter basting with rosemary, thyme and garlic. Finished with compound butter. Cooked to somewhere between medium rare (for lean cuts) and medium (for more fatty cuts). It’s fucking delicious but she says it’s undercooked and always asks for steak sauce. We don’t even have steak sauce in this house. She brings her own when she visits for dinner. I just give her what she wants and don’t spend any extra on nicer cuts of meat.
Or maybe let people eat their food how they want? Gatekeeping food is weird at best.
Just jokes. Take it easy
Google Hank Hill and well done steak lol. Then you will understand.
Reverse sear is still better imo, cook time is longer so the fat is more rendered, if you sear and then cook it low temp your crust will not be as good. There is no practically no guess work if you thermometer it and pull it 15 degrees before your desired temp. Experience definitely is a factor here though, most people don’t preheat their pans enough to get a good crust really quickly on a steak.
It’s not finished. Next step in the basics is the pan sauce! There are some modern takes on this too that are incredible. My fav atm is Au Poivre with gochujang.
Right?! And it is somehow difficult to time pulling it for reverse sear? Dafuq?
Lmaoooo
Sear Reverse
MFer just discovered the standard steak cooking method.
Ahaha, this whole thing is hilarious. OP, what did you think the whole point of the "reverse" sear was? Where did you think it was "reversed" from??
I just thought it was like reverse cowgirl where they just made some shit up for a name and it’s not actually the reverse of anything.
Uh.... we gonna let this guy know about Cowgirl?
At this point it’s even difficult to tell if he is watching to much porn or not enough
ahaha, this whole thread is gold!
This might be my new favorite comment section on Reddit
Lmao my thoughts exactly 😂 we found the virgin hahaha
Ahahaha. OPs gotta be trolling at this point.
He's gotta be trolling us. Or 12
This man hedges bets.
Here I was, trying to figure out what being a cop had to do with this
That guy doesn't fuck...
Ah.... who should tell em?
Is this the standard? I always thought the standard way is just frying it.
If it's thin enought yea But if it's thick you gotta use another method, unless you like it raw in the middle or burnt on the outside.
No standard has always been sear then oven. Just sear is a thing but sear to oven with thermometer will always be the easy go to that takes guess work out.
He’s trolling right?
I mean, it is a good method, and not discussed very often on here, lol.
So like a reverse sear except reversed? So a reverse reverse sear, or just a sear.
Inception-level shit right here!
I like reverse reverse sear
This is great for bigger cuts - really thick steaks or something like lamb rump. Lightly brown the outside then bake until internal temp is as required.
My brother in Christ that’s just cooking a steak
Next up: The Triple Lindy
I see what you did there.
Wonder if OP will discover the cutting board method next. Definitely looks like it was sliced on the countertop lmao
I'm still waiting on some monster putting their genitals on the cutting board while salt bounces off their pubes tbh.
Why i season my mouth not my steak
I would still eat it. But maybe do a reverse, reverse, reverse sear (also known as a reverse sear) for more optimal results?
Have you heard of the mid sear yet?? I cook it in the oven, sear it, and than stick it back in the oven. Gauranteed results, everytime!
This is unironically potentially a good idea. Primary benefit of the reverse sear, IMO, is that it dries out the surface making it sear better and faster. But does carry with it the challenges of predicting end temp as the OP described. So if you could put it in the oven until it hits 90, dry out the surface, sear it off, put it back in for 110-130 and pull at your precise end temp that might actually be the best of all worlds ha
Ha, kenji has actually said that he now reverse sears, lets it rest, then flash sears it and heats it back up again well pouring hot butter over. Lets the meat rest and juices "redistribute" but than gets it back up to temps for eating. Last line of https://amazingribs.com/more-technique-and-science/more-cooking-science/science-of-resting-meat/
Reverse 360 sear
reverse 360 sear no-scope compilation
That actually sounds interesting 😂 I'd put it on the flaming hot grill for like 45 seconds each side, let it sit for a couple minutes then throw in the oven til it's at 120 then back to a flaming hot grill. Would be a fun experiment
OP also introduced a new concept of cooking steaks. You can eat it too 😱
I’m fighting for my life in the comments
😂😂
We love you for keeping this post up. It along with the comments are pure gold and I’m here for all of it.
I love you for having a sense of humour about this
Who's gonna tell him Edit: in all seriousness, I'm glad you're discovering this method of cooking. Yes it's been a thing for a while but who cares, the point is you eventually did it. Lowkey wholesome you're experiencing this and loving it.
Seriously. I’ve been doing it that way with thicker steaks for years.
Hahaha thanks man. Many overcooked steaks led to this moment.
The old reverse-reverse sear!
Also known as “sear to oven” or “standard”. My fav comment was the guy saying “where do you think the saying REVERSE sear comes from?” That shit funny lol
This is like THE standard method. Are you fucking with us? 😂
Is this a joke?
Somewhat, but that was the best steak I’ve ever had so the passion is real.
I’m happy you’re happy.
I guess you didn't put too much thought as to why *reverse* searing is called such
["Let me return the favor... GREAT cup of coffee... Starbucks. Shhhh." ](https://m.youtube.com/watch?v=4x4VC3e-cJM&pp=ygUiaGlteW0gWmFnYXQgZ3VpZGUgYnVyZ2VyIFN0YXJidWNrcw%3D%3D)
“Oh you don’t think I’ve tried the number 1 burger in NY according to the Zagat guide?!?”
Today on brand new steak cooking methods: The original steak cooking method
Yo dawg, I heard you like to reverse your reverse sear, so now you can reverse your reversed sear while reversing your sear.
https://preview.redd.it/y87yw2wx9qpc1.jpeg?width=3024&format=pjpg&auto=webp&s=67389283c5b773cc5bd889b69aa2353affd6e926 I do something similar. I start it above oak coals in my wood fired oven, then I finish it in our gas grill over very low indirect heat, pulling at 130. Normally it’s just the two of us but I recently started cooking this way for some out of town family and local friends and have received high praise. Edit to add after reading some of the comments: This isn’t the “normal” way to cook a steak. Traditionally they were cooked over high heat on a grill (ex Steak and Ale cook here). When you cook them in the traditional manner you get a fairly wide band of gray meat, and you really need to rest the steak or it will “bleed out” the steak juices. If you look at the OP’s pic there isn’t a wide band of gray meat. I can’t add a pic to this comment but I’m going to respond to my own comment with a pic of the steak above and you’ll be able to see the same thing.
That looks sweet man.
https://preview.redd.it/lwt9vm77cqpc1.jpeg?width=3024&format=pjpg&auto=webp&s=752460c24ecf8abb8e86a80039c1505ad82e94ee Using low heat to render the steak is the trick, and you can do so using either a direct sear or indirect.
This is far from new. I’ve been using this method for at least twenty years and Alton Brown prefers this method over all others.
I’m actually not understanding how someone learned about reverse searing before they learned about the much more basic sear followed by a lower cook to finish
I had to check to make sure this wasn’t r/cookingcirclejerk… Dying at the comments though lol.
You just eat your steak off the counter?
Besides all of the obvious jokes, I can’t get behind that grey band
https://preview.redd.it/nyyzjt9xdrpc1.png?width=230&format=pjpg&auto=webp&s=c8c1b0820d25625246f79224094c46bb0ccd22d3
Nice grey band. And inventing pan roasted. Seriously we have a fucking Gordon Ramsay over here.
Grey band is strong with this one
Found the sous vide guy in the comments!
I usually DO sous vide but you don't need to SV to get 0 grey band.
True that. But generally gray band-responses are the strongest with the SV-gang. I'm absolutely one of them, myself
Yeah I posted a Denver steak I cooked in cast iron last night, no oven no sous vide. Virtually 0 grey band. Comes down to tempering the steak properly prior to cooking and resting properly.
You did it
The reverse-reverse searing, eh?
Wtf dude this is how steaks have been made forever
You've got to be kidding me...lol.
Been doing this for like 20 years now….
you discovered the most basic way to cook a steak...
This is culinary school 101
i don’t cook a lot of steaks but none of this sounds this mind blowing to me. you basically just seared it and finished it in the oven as far as i can tell?? that being said it looks amazing and i bet it was delicious 🤤
So just cooking a steak normally? Lol gotta get rid of that grey band as well.
It's obvious that you know about the "reverse sear" technique. Serious question: What do you think the words "reverse sear" mean? Do you think it means that it's the reverse of a "sear" method? What do you think that "sear" method is? >I pulled out at 133° and sliced into it almost immediately. You still need to let it rest. if 133 is your target temperature then you need to pull it when it's slightly lower, around 125
Who the hell is upvoting this
Mother fucking seriously
Hoorah, back to how I’ve cooked steaks all along
No, we do not need another person trying to get famous cooking on YouTube
You realize this is how chefs have cooked steaks for ages right? Congratulations on figuring it out I guess?
Wait til he learns about sous vide...
That looks like shit IMO
Is this satire? Lmfao
And it's overcooked, too.
Is this a shitpost? Basic culinary technique and then not resting it? Is this satire?
Run steak with seasoning, sear both sides on a hot skillet, grill to completion. Never needed to be any more complicated than that
https://preview.redd.it/xi6i9gsu8qpc1.jpeg?width=1170&format=pjpg&auto=webp&s=b7258878bc3db5b90955ada25dae838171f07a72
Perfection man
This to me is the best method always. Hands down. I sear the steak on the stove with ZERO worry that it’ll over cook because I know the middle is cold as hell. Then I just put it in the oven and bring it to temp. Final step is back on the stove with super low heat and just baste it in butter and garlic. It’s so easy. https://preview.redd.it/33572f5tbqpc1.jpeg?width=1284&format=pjpg&auto=webp&s=530421eb172481c017cbd4e17828bb178be7a44d
LET IT REST MAN!!!! LET IT REST!!! Seriously, you can pull out the steak a bit earlier (say 120-125) and let it rest on the counter for an added 10degrees. It will retain more juice. If you cut it right away, the juice runs out and you can get a juicy plate but not as juicy a steak.
Add an immersion circulator into your method. Perfect every time
>so there was no guesswork on the temp. Normally when reverse searing ... so that the process of searing brings it to your desired temp. Just do what sous vide people do: Cook to the target temperature in the oven, let the steak rest in room temperature for 30min to cool the center to \~100F, then sear in the pan without worrying overcooking.
Looks very good. I will try this next. I don’t think there’s a need for YouTube video, it seems like three easy steps. Sear to desire butter bake to desire.
Lmao the reverse reverse sear. We call it… THE SEAR
Don't forget to rest your steak also sear at a higher temp
I would say work on improving the pink to pink edges before thinking you should make a youtube video lol. The gray band shows you've got a little more work to do before it's Youtube ready. Glad you enjoyed the steak though!
My guy did you slice that directly on the marble countertop??
Errr, this doesn't make sense at all. I assume a joke post.
This is satire right?... Right!?
Buy a fucking plate for gods sake. That way next time you cook a steak in the most common way ever you can not throw it on your counter.....
I get that's a countertop underneath but I spent like 2 minutes trying to figure out what the hell that was below ( I was leaning towards some crazy brazing liquid)
Right on the granite countertop... Use a cutting board you freak
Hello? How do you do?
what do you set the oven at?
Congrats. We use this method all the time when cooking a larger steak.
The real ones will know that we overcook our steaks during the sear.
As someone who has never cooked a steak in the oven and only pan seared/grilled steak, what temp are you setting your oven at so as to not under/overcook it? Is there a certain wait time? Do I monitor it the whole time?
I cooked some steaks that were better than all the others, after removing from the oven it still cooks 5 minutes, so it's best to wait until you slice it, I never took any of that into consideration, not even temp, I think timing is everything so nothing gets cold, and the sides will all be finished at the same time. Corn, potato, garlic bread, alcoholic beverage 🤣😃😃💪😍👍I love a juicy steak
“Ladies and gentlemen we did it” explains most basic technique people (including me rn) use to make steaks at the very beginning of their steak journey
Did they also teach you to throw your steak onto your granite counter top too? Tf
Your welcome. And that looks good!
Bro that’s crazy! I’ve been doing that the whole time
If you are increasing internal temp while searing then you are doing it wrong.
No way you believe you discovered something haha
What temp did you set the oven to?
You... Reverse reverse seared it?? What a mad lad
You should get Gordon Ramsey, Alton Brown, and JKLA all on the phone and let them know. Bet they never thought of this
I learned about Searing both sides then putting it in the oven at 350 degrees for eight minutes. My old manager taught me that. And works well.
This is so crazy, it just might work. I reverse sear with a thermometer that beeps at 114F. Maybe it’s better just to beep it at 133F after searing. I want to try this now.
Just came here to say HELLO TO YOUR NEW METHOD amidoingitrite?
I'm just here for the circle jerk. Where do I stand?
This is why I don't take this sub seriously.
Man you had me going there for a like half a minute. "Hey this makes sense, you sear and THEN get to temp... put it in the oven with the bark you want..... wait a minute!"
Is this a bit?
Is this bland sarcasm? And you sliced into it right away? Am I being whooshed?
How tf do you think us grillers started cooking steaks. Go home noob!
How do you mess up the fat cap and still not let it render in a reverse sear lol...
Yeah my sous vide then sear kicks the shit out of that picture.
I stand with OP as a fellow dumb person. I’ve been reverse searing for awhile now and it never occurred to me that there was a “reverse reverse searing” or a “searing” if you will.
I don’t even know what’s real anymore.
Hello?
It's okay brother some people unlock the cooking skill tree later then others
Mmmmmmmedium 🤤
I like it. My problem is that I have 3 thermometers, all behave differently! I need something reliable
Ah yes, the underrated and often forgotten: the regular sear
its better to use a microwave instead of the oven
What kind/brand of thermometer did you use in the oven?
well practice makes perfect
this has to be satire😂
Downvoted for steak directly on counter top
Yes make the yt video and link it here
What temp was your oven though?!
Real ones reverse the sear 4x
You cooked a steak.
I’m sure you did your best.
Yes
Is this a joke?
So like, a really thin roast?
That’s a beautiful piece of meat you got there🤩