The Best Way to Cook Steak: The Reverse Sear | Kenji's Cooking Show
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- Опубликовано: 5 авг 2020
- Read up on the science of the reverse sear here: www.seriouseats.com/2017/03/h...
This is a technique I developed for Cook's Illustrated magazine in 2006, first published in the May/June issue of 2007. Since then, it has become a very widely used technique. Watch the video for a bit more on the history of the technique, including some earlier examples of it, or head over to Amazingribs.com for the most complete history you'll find anywhere: amazingribs.com/more-techniqu...
I believe that it is the best way for a home cook to cook a steak, delivering an evenly cooked center and crusty exterior, with a wide margin for error.
If you want to try this technique on Prime Rib (I suggest you do), here is a video explaining how to do it: • The Food Lab's Reverse... 
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This show is like inverse Ratatouille, we ride around on Kennji’s head and he shows us how to cook
LMAO
*schafrillas has entered the chat*
This is my favorite comment on youtube
Unbelievable how perfect this comment is
u just fucking nailed it.
Alternative title: “How to declare two pounds of tomahawk as a business expense”.
Excuse me, this was three pounds.
I thought he just chop elephant and reverse sear it
I genuinely thought you would mimic Saltbae's chopping technique.
Ah, pulling a Gus Johnson - "this video is for a tax write off."
@@JKenjiLopezAlt Had a question kenji, im going to make wellington soon and was wondering if putting a thermometer in the meat while its in the oven is okay?
I've been following you for over a decade now. your work on the food lab really captivated me with your awesome, detailed experiments. We even exchanged reddit messages once way back in 2013 or something, when I was living in NYC. You were so kind to offer me a blender or something that you were planning on throwing out, unfortunately at the time I had some personal stuff going on and was unable to meet you. I deeply regretted not taking that opportunity (not for the blender but rather to meet you). You are an absolutely amazing human being from inside to out. It seems you are making more RUclips videos now, and I love watching your GoPro videos of you cooking, it's so chill, non-edited, just wholesome entertainment. And of course every time the end product comes out I want to just reach through the screen and grab the food!
Hope I can meet you one day in person and just tell you how much I appreciate your work, but for now I will have to make do with these amazing videos. Cheers!
This needs more likes so he can see this
I love how he changed his tune on creating the reverse sear method. Now he simply says he “”developed”” it.
@@colin-campbell When you independently discover something, that's exactly how it goes.
@@severoon
As long as he isn’t falsely claiming he created it anymore, I’m happy with however he dresses up his developing/independent discovering.
@@severoon
You’re right; if only we had some way of checking our facts using some kind of giant search machine. Ah but that’s just science fiction...
Kenji I have been googling recipes for years now, and most of the time, after going back, I have learned that they are 85-90% all your recipes. You have made me a MUCH better cook! I make your pizzas, burgers, steaks. I love your stuff man you're hella fun!
Honestly I think the same might hold true for RUclips food channels. I've heard Kenji's name mentioned so many times watching other cooking videos I was more familiar with Kenji's name than any other RUclipsr even before I ever watched any of Kenji's own videos.
Today I learned my name is "4 People."
Middle name: Hungry
I just choose to hear that part as "for hungry people." I qualify as a hungry person, so it is for me.
where have you been my brother? i'm "4 hungry people" we're twins!
same bro
Kenji has an actual toddler stomach
Shabu did not catch the meat on the first attempt. That was a missed steak.
Daaaamn beating Kenji at his own game
@@Basomic It's not a competition, but Kenji does inspire me to up my cooking pun game. I've even gotten an editor to make sure my puns are top notch. I showed him my first draft of puns for this video, and my editor had some searing criticisms.
@@alexstanley6546 woah, slow down with the puns. I don't want there to be any beef between you and Kenji
@@Basomic If it comes to that, I hope we're not too chicken to face each other.
Well done, both of you. It’s rare to find some good beef puns ain’t it?
while the internet is littered with absolutely terrible versions of how to cook a steak there is this absolute gem of perfection It doesn't get any better than this 👌
Great video, Kenji, as usual. One thing you don't mention here is that reverse-seared, like sous vide cooked, steak does not need to be rested after searing. It is, in effect, "pre-rested" when you use those low & slow methods. It can be sliced right away without any appreciable loss of juices, and is super tender.
You mentioned in a another video - the one where you cook a thick steak entirely in the pan on the stovetop - that there others, Adam Perry Lang for instance, who don't believe in resting steak after cooking it. Meathead Goldwyn is also in that camp. Mad respect to both of them, but they are wrong. The loss of juiciness to the meat after cutting into a steaming hot steak - which Meathead claims is negligible - is far less important the tenderness factor. A steak coming off a hot grill and eaten right away is ALWAYS less tender than if eaten after 10 minutes or so of rest. That, and the fact that a reverse-seared meat is easier than SV to put a nice brown crust on, is why the Reverse Sear is the king of all big-steak cooking methods. Thanks for the video!
Some answers to questions people seem to have:
Why not sear first?
Searing when the steak is raw/cold takes much longer, mainly because you need to drive off moisture before it can brown. Longer times at high temp = bigger gradient.
Why a low temp oven?
The oven temperature is directly related to the internal temperature gradient. Higher heat = stronger gradient. If you cook at exactly the temperature you’re serving at, say, 130F (as is often the case with Sous vide but impractical with an oven), there is no gradient.
Should I rest my steak?
With reverse sear there’s no reason to rest, as the testing phase in a traditional cook is to allow temperatures to come to equilibrium. With reverse sear they already are.
Can I cool my steak overnight before searing?
Only if you like your steak hot on the outside and cold in the middle.
Can/should I salt in advance?
You can and it never hurts. Salting in advance for up a minimum of 45m and up to three days leads to more evenly seasoned meat and better moisture retention. Salt well then let it rest on a rack (if going overnight or a few days, leave it uncovered or very loosely covered in the fridge).
Can you please put on some shoes?
No, we don’t wear shoes in our house, you monsters.
EDIT:
Doesn’t money donated to BLM go straight to he DNC or ActBlue or Democratic candidates?
No. This is not true, and easy to verify. ActBlue is a fundraising platform which supports progressive projects, including BLM. Donations made to BLM through ActBlue go directly to the Black Lives Matter Foundation (minus a 3.45% processing charge). They do not go towards political candidates, (and in fact, if they did, the organization would lose its non-profit status.)
Saying “donations to BLM go straight to ActBlue” or to a democratic candidate is like saying donations to a kickstarter go straight to Kickstarter (or, more precisely, to someone else’s Kickstarter).
Whether you support BLM or not is up to you (I do, both morally and financially), but please don’t spread misinformation, it’s not conducive to actual conversation and I will delete it as it appears.
www.factcheck.org/2020/06/donations-to-black-lives-matter-group-dont-go-to-dnc/
apnews.com/afs:Content:9043930562
www.cbs8.com/article/news/verify/verify-do-black-lives-matter-donations-go-to-democratic-campaigns/509-dd2ad05a-b6c3-4c3e-9cec-9c7bc15e03d3
www.tampabay.com/news/nation-world/2020/06/16/politifact-conservative-pundits-share-false-claim-about-black-lives-matter-actblue/
abc6onyourside.com/news/nation-world/as-black-lives-matter-donations-surge-some-want-to-know-where-the-money-goes
factcheck.thedispatch.com/p/is-black-lives-matter-a-shell-company
www.wusa9.com/article/news/verify/verify-donations-to-black-lives-matter-do-not-go-to-the-dnc/65-ecd22d31-d5ed-44f7-adc2-b04a31fed591
Thanks for the video (and FAQs)! Have been evangelizing on your method (with credit!) for years and have made a number of converts.
Any benefit to salting earlier, rather than salting and then putting in the oven straight away as you did in this video?
pin this!
Not sure if this will be seen.
I tried reverse searing a tomahawk, couple of weeks ago. Took it out at 125F. Went to sear it and actually took a while to form the crust maybe 90second - 2min? Internal temp went up to 160F (using a probe) Got worried but when we cut into, it was still medium rare. Some bits by the bone were even rare. What do you think happened? Great it turned out good, but just curious about how it was 160F and was still medium rare
Sam T i am certainly no Kenji, but it sounds like a thermometer issue?
@@dilettanteavita I am also no expert, but I have found that if I happen to probe a section of fat, it will be way way hotter than the rest of the meat.
If Kenji said he invented the steak, I'd believe him
He invented cows which is pretty much the same thing
Kenji is the man. Both for his ability to teach and explain while also his humbleness. He is a legend.
I got a Cooks Illustrated subscription for a wedding gift many years ago. Hands down one of the best kitchen tools I've ever been given. I absolutely adore and appreciate this channel.
I swear those dogs eat better than me on a daily basis
Master Chief grow up no you wouldn’t you would whine for a week or so then come beg like a bitch
@@rickysimmonds2681 that escalated quickly...
@@rickysimmonds2681 ur mother really did drop u when u were 2 :( I really do feel for u
Master Chief nope just here to troll snowflakes with facts and logic ONE FOOKIN BITE IS BETTER THAN NO FOOKIN BITE
Ricky Simmonds lol
Cool video...
It feels so good knowing that somewhere out there....Andrew Rea will watch this video too....
Hey, Kenji! I just wanted to say that I appreciate your recent charity sale video and I picked up a chef's knife from KAN Kitchen and I love it! Awesome, high quality knife. The edge it came with was super sharp and I love the hammered finish to help with food release.
I know this isn't that video, but I just recieved it and figured your newest video would get the most exposure for its praises. Thanks for the recommendation! It's a solid product!
KENJI, I've literally been using your method for the past few days for my steaks! They all turned out perfect and delicious! Great work!
*Also moment of appreciation for your forehead that's had to deal with the pressure/marks left from a GoPro during the entirety of this year so far*
bruh how much steak do you eat man
It made me so happy that the doggos got to enjoy some delicious steak this time around. Shabu was so overjoyed she couldn't even catch it, and Jamón didn't even give it the smell test beforehand.
Always my favorite part of these videos
he definitely smelt it.
Some well thymed puns in this video.
about damn thyme tbh
I'll always have thyme for puns
Spent a long thyme searching for this comment.
Watch this video to make up for lost thyme.
I knew the comments would be peppered with thyme puns.
I used your method of reverse-sear for a 3 pound tomahawk ribeye and it turned out phenomenal. Most succulent and juicy steak I've ever had!
We tried this last night and it worked great! Thanks for the great technique lesson!
Me: "i would destroy that whole steak"
Kenji: "enough for 4 people"
Me: *weeping intensifies*
So true
I felt personally attacked when it said that. Lol
Well sorry to be that guy but maybe he ment the steak will serve 4 people in a typical dinner with other filler stuff like veggies starches drinks. (Now veggies can be really really good but in front of a beautifully cooked steak generally anything will look like filler)
It was three pounds, that's pretty tough to eat by yourself!
@@SatchmoBronson well as an actual monster ill devour that axe myself
So awesome to see production value increase. These videos are invaluable to the amateur home chef. Thanks for what you do!
I have been reverse searing my steaks for a while now since reading your article, ive shared it with countless friends who all agree - this is, without doubt, the best way to cook a steak. The results are so amazingly consistent.
Thank you!
does it really take up to 2 hours in a 250C oven for the steak to reach 125C internal temp?
I can’t comment on the timing, but I think you’ve got your F and your C mixed up!
Beautiful Kan chef's knife. I just recently got mine and am loving it. Thanks for recommending!
3:24 “You could add thyme to the steak if you have too much thyme in your hands” Sneaky sneaky Kenji
Kenji: i prefer revearsed sear over sous vide. Guga: *grabs flamethrower* i know this guy doesnt look that good right now, BUT WATCH THIS
Lets dew it
cheers errybody
Paw pawww panawnanaaww pananananananananaaawwww
LO freaking L😂😂😂
I think guga might like reverse sear better than sous vide.
Was going to like based on the cooking but the humility and sincerity regarding the endorsement is like a win x1000, such an awesome guy!
i let out an audible sigh of pleasure once i saw the cut, that steak is cooked to PERFECTION!!!
Weak. I moaned
i cant do a steak like that grosses me out mine has to be done
@@magnumpi6322 You would NOT have wanted to watch my mom eat steak. Her idea of done was "just wipe it's butt, and chase it past the table". If it wasn't still kicking and mooing - it was overdone 😁.
We used to buy a piece of liver, not for most of the *human* family, but to feed to our cats raw, as a treat.... but my mom used to eat some raw, while she was cutting it up for the cats.
@@jaredsaltus 😂
@@magnumpi6322 You mean “dry”. 😉
I really like the varying camera angles. The first person gopro will forever be my favourite, but it's nice to have the variety.
Sorry the steak looks great, but The BLM advertisement and feeding the spiced up steak to the dogs is just ridicules. Do also not use the seed oils he recommended for any cooking. They are for lubricating machines.
this is my 2nd favorite way to cook steak, especially thick steaks! Great video Kenji! Cant wait to have you on the Fire & Water Cooking Podcast!
Kenji: Would you mind doing your Hasselback Potato Gratin for us? Would enjoy seeing that done live
Love the reverse sear! Great explanation on how to do it properly!
Gonna pioneer the inverse sear method: using magic, cooking from the inside first so you get a nice, crispy burnt interior and a raw, bloody exterior
Nathan 😂
this could go well with the triple-soaked fries Ive been working on
please upload a video tutorial when you do!
sear⁻¹
Soooo... microwaved steak. You monster
"we are smoking hot..." - awww...thanks for the compliment
Love this. So glad to have a straight forward guide finally
WOW, You're Awesome. Every time I order a Reverse Sear steak, almost every restaurant mentions that you brought the R.S. Technique back to the Main Stream..... thank you so much for doing your little part to make this Country just a little bit better. ......geeeeezz.
“Enough for 4 people” you underestimate my hunger
I'm a family of 4.
I could eat this entire thing myself 😅
Don't try it
that steak minus the bone is probably only one and a half pounds come on That is a proper steak for one person= me : )
I love this process, I've been using an adaptation where I use my smoker instead of an oven. Gives the steak a beautiful, unique smoky flavor that I really love.
same, i also do it on the smoker. this video has single handedly changed how i cook steak, and i repeatedly have people say it’s one of the best steaks they’ve ever had (excluding top-tier steak restaurants of course lol).
the best part is how brainlessly easy it is to get it right once you know the methodology.
@@trevorbye6965 One of my biggest developments with barbecue was when I started to build the fire on one side and put the meat on the opposite side and only move the meat over the fire at the end to get that last bit of browning. The other big one was when I realized that I could put some wood chips in aluminum foil and get some smoky flavor out of my gas grill. I don't like gas grills, but I live in a wood framed apartment building, and we're only allowed gas or electric.
Excellent idea! I’m going to try that with my smoker. I have a gas bbq beside the smoker, so I can get super hot and sear the steak on there
Really good video, as always. You've taught me a lot about cooking never stop being passionate
Think I'll try this method tonight! Perfect!!
I’ve never done reverse sear, but definitely gonna try it!!!! I’ve always believed everything must be grilled from start to finish but I see so much on this. Next time I get a nice thick cut steak I’m gonna do it👍🏻👍🏻
🔥🔥
Love your channel Kenji!!!
Hands down my favorite technique for perfectly cooking thicker-than-average cuts of meat. Actually learned it from Meathead's article on AmazingRibs, but your insights in your Serious Eats article about further dehydration and enzymatic reaction (and your tip about reinvigorating the crust by getting the cooking fat to smoking and pouring over) took the technique to the next level. I've basically ruined steakhouses out for everyone I cook steak for, and I'm not particularly sorry about it.
Yummy. Thanks for the rev sear!
Great vid! I've been doing the cooking portion on my pellet smoker @ 250 degrees then finish it on the cast iron skillet. Nice to get the smoke flavor into it.
2 things. 1. Those Chef's presses sold out before I could grab them but I did manage to purchase that KAN knife.. O M G!! It came in Monday and it is gorgeous and sharp AF right out of the box!! Thank you for the recommendation Kenji! I needed a new knife pretty badly. Also got to chat with Barney for a few and he is so personable! Definitely will be keeping tabs on his brand.
2. Also received your book as a birthday present and what a surprise I was reading about steaks last night. Seeing the application in real time to visualize what I read is pretty sweet! Steak looking riiigghhtt 👌🏾🥳
I hope you enjoy both of them!
@@JKenjiLopezAlt I definitely will! This book follows me from room to room and my family was completely floored when I sliced through paper on zoom to prove my point 😂🤷🏾♀️. Overjoyed with them!
Quintin Middleton..black man who make knives
.
J. Kenji López-Alt Do you know when the KAN knife will be available again? Im from germany and want to get one so bad. On Amazon theyre constantly sold out.
@@ddeine_ Definitely in-stock now!
Not related to reverse sear but salting steaks: I've tried to salt my steaks ahead of time, but as I almost always use sous vide to cook, I didn't focus on the dry brine much usually only letting it rest for a few hours at most. After Kenji's first steak video, I made sure to dry brine mine for a couple days before cooking a big rib steak for Mother's Day. A 2 lb. steak only gave off a couple tablespoons of juices, where as salting a few hours before cooking would result in 3-5x as much water. This well "cured" steak also took a sear much faster than most of my other sous vide steaks, probably because of the moisture loss from the dry brining. Well worth the effort and planning to pull it off.
Wouldn’t moisture loss mean you’re losing more flavor from the steak, though? Or is that an exaggerated fear
@@corpsefoot758 nah it adds more flavour because it lets the salt penetrate the meat. It’s really much better than salting directly before cooking.
I've been doing reverse sear for a while before seeing this video (RUclips suggestion). I learned a lot from watching this. Thanks!
Every time I watch one of your videos I want to reach through the screen and repair the hinge on your salt box. 😄
Thanks Kenji, this is fantastic!
I never gave it a try before thinking it was going to be hard and complicated, but I was wrong. It really is a forgiving method and results are consistent and tastes really good. I've cook some prime rib eye caps like this and it was great.
I can remember my mom using this method 40 plus years ago to cook the Sunday Roast(roast beef) or the holiday Prime rib. She learn from the grandmother so, yeah the reverse sear, or as we called it, cooking Sunday dinner, has been around for a long time
Sunday roast was cooked at a low temperature slowly, so the essence of the technique has been there for eons.
Thank you for this video! Just reversed seared filet mignons for the first time and you video totally helped make tonight a total success!! 🙏🏼🙏🏼🙏🏼
Wow... that is the best gradient I've ever seen in a thick steak Kenji. Awsome.... I'll definitely be trying your reverse sear method myself. Thankyou :)
Any thoughts on using convection oven to bring the temp of the steak up? Theoretically it would dry the steak more, which could leave you a better crust? Or does it dry it out too much? What are your thoughts? What about the bake vs roast settings on those things?
If kenji said he invented reverse sear I’d wholeheartedly believe him
If Kenji said he invented cooking I'd wholeheartedly believe him
@@yoinkyoink7169 agreed, he did give complete credit at the start though
Kenji's, like, whole thing was that you should do your own tests when you're cooking and question conventional wisdom :P so blindly taking everything someone says isn't really in that spirit, is it.
Yoink Yoink just watch the video, man. I very clearly say that while I independently came up with the idea and developed it for Cook’s Illustrated, i since found out that other people had done it before me, and even mentioned them by name. Watch the video before you go making up lies about what I did and did not do.
J. Kenji López-Alt people just comment without watching the video, it’s like on Facebook when people share articles before reading them smh, don’t get it twisted Kenji has BEEN the goat and always gives credit where credit is due. Thanks for putting a whole generation onto the joys of precise cooking!
Not gonna lie that's one of the best looking steaks I've ever seen, beautiful! I'm gonna start doing this from now on.
This video made me hungry. Very nice, and thanks for the detailed explanations.
Looks amazing! Can you please explain how choose the oven's temp (when using other sizes of steaks or even sirloin roast beef)?
My wife bought me a tomahawk steak a few weeks ago, I wish I’d seen this prior I over cooked it to my liking.
I know the feeling that must’ve been so disappointing I am so sad when I over cook my steak At first I thought this method was way too long for my patience but it would be well worth it for a very special steak
I’m sure you’ll have more chances
Love this technique!
Lol, I remember the article in CI. As good as these vids are, your writing in that expanded format was even better.
it makes sense when you talk about reverse searing being better to render the fat and I believe you that the final product may be better, but I just want to throw this out there: sous vide was a game changer to me as an amateur home cook. I can hands-off effortlessly cook a steak to the exact doneness I like without any gradient every time and it takes no skill, and I think that's pretty incredible. Love your videos
@Tyler Holmes And it is also a great tool for when you don't know when the guests will be ready to eat!
"enough for four hungry people" bro i could smash that ENTIRE thing.
I love reverse sear! Great job on the temps!
omg this is a total game changer for me. Bravo.
I’d love to hear your thought on dressing the board at the end, a la Adam Ragusea. Would it objectively improve the flavor of a reverse sear? Or that’s more of a “to taste” thing.
Guga did this, too - by adding the pepper in particular at the end, it is a very raw and unintegrated flavor. There is likely a balance to be had, i.e. 2 tsp of pepper before being cooked being similar to 1/2 tsp added after cooking
Kinda sad Shabu wasn't used as a demonstration tool
My friend showed me the reverse sear method and it's been my go to ever since.
New favourite cooking show!
0:06 i thought you weren't wearing shorts
HAHAHAHAHhahah
I’m 100% sure our boy Kenji is “Donald Ducking”
Right lol I was confused - but I stayed lol..
First time I’ve seen reverse sear was when Alton used the technique for his prime rib
I'm convinced....and hungry! And I love that you treat your dogs with a bite!!!
I'm amazed that even though you always make sure and give your pups a treat at the end of a cook, they aren't staying under foot! They're so good!
And, happily, well-trained.
7:07 well there was a waste of good money!!!
Is there any advantage to salting hours ahead of time with this technique, or does the long time the steak spends hanging out in the oven make that moot?
Salting in advance never hurts.
@@JKenjiLopezAlt how much salt would you recommend for a steak this size?
@@NEURO_DOCTOR In the words of Georges Perrier, you must rain down salt from the heavens.
Salting in advance would give the salt more time to penetrate the meat to get a more even flavor, also I’ve read somewhere that the salt will break down the tougher muscle fibers to give you a more tender steak, especially in the cheaper cuts that are usual tough.
Watch the video. There's almost no such thing as too much for a big thick steak like this.
Nicely done.
Really great video Kenji! You got a really good sear on your steak!
Could I start the reverse sear in my oven at home, then bring it to a friend's house to finish on the grill? In other words, how much time do I have - if any - in between these two steps?
This is the question I need answered lol. Would be a great favor to bring
By definition that would be a sear, not a reverse sear. A reverse sear is reverse because it happens at the end, right before you plate and eat the meat.
Also, that's not worth the food safety issues. If you're going to start the process in one place, then you need to be able to keep the meat above 140F until you're ready to finish, which is pointless as the meat would already be cooked and ready for searing at that time.
I wish I was that dog...
You can definitely tell that dog eats well
Reverse sear may be the best method to cook a thick steak. I tried it using my Weber Classic (with the help of a vortex). Also used my ThermoPro temperature probes. Key is to use a temperature probe to perfectly cook your steak. One of the best steaks I ever ate. Thanks for sharing your technique & knowledge.
I liked it when you shared it with your dogs, thumbs-up
I feel like the sous vide technique is training wheels for the reverse sear except that it really not much more difficult to do the reverse sear and the results are better.
Also pretty much everybody has the right equipment
The one thing I like about Sous vide is the flexibility. I like that meat can sit in the water for longer and I dont have to worry about it overcooking.
@@josephbrachfeld6988 Yes. That is the big advantage, the training wheels aspect. When you have a good idea of how long the reverse sear will take (an hour 45 in this case) then you can plan your dinner around a schedule and you don't have to rely on the flexibility of sous vide. The downside of sous vide is that everything comes out wet. Wetness is the bane of searing.
how do you not have more subs? I found you through Babish and he mentions you all the time. Your videos are amazing and it's a shame you don't have a bigger following.
Got done of these steaks. Thanks for the tip is will cook like this. 😋
perfect.. nice.. thxs for sharing
Can you talk about how to cook smaller, more affordable steaks? The kind you might find at a standard supermarket
Honestly, it's the same basic process. Regardless of cost, thick steaks need more time and a lower temperature to ensure an even cook throughout. Follow that up with a quick searing to get that nice color on the outside. Thinner steaks don't benefit much from longer cook time, and they won't get overcooked as much on the inside with higher temperatures due to the thinner area. Shaved beef like you see in Philly cheese steaks or many stir fried can be effectively cooked at searing temperatures due to the thinness. There's basically no inside to worry about overcooking.
In normal times, I'd say this should be designated NSFW. Good Lord, that looks awesome!
That looks perfect!
This technique also works great for St. Louis style pork steaks if you like them thick-cut. If you set up a 2-zone on a charcoal grill, start them indirect until the internal temps are safe for pork, then you give them a good flame lick on the direct heat for a minute or so on each side. Comes out great!
The amount of times I said "oh my god" watching this video
Why would the order of cooking affect the gradient?
It takes longer to sear when it’s cold/raw. That means more time to create the gradient.
Searing a steak first will barely cook the inside at all but fully cook the outside. This means when you finish it in the oven you will overcook meat close to the crust of the steak because the outside was already cooked. However, slowly cooking a steak in the oven first will not only fully cook the inside, but almost fully cook the outside (yes, technically is fully cooked, but no crust). When you go to sear the already cooked steak you only need to do it for a very short time because it's already been fully cooked on the outside and inside.
I'm glad I read your pinned comment before I commented. I knew people would probably chastise you for not "letting the steak rest" even tho it's not necessary after a reverse sear. Another great video, Kenji. I look forward to the next!
Rewatching this video and have a good little tip for the chef press. If you slide a the handle of a wooden spoon or similar down the handles on the presses it can help keep them from falling around and makes it easier to move them around as a unit!
I keep forgetting to stock up on my herbs. No wonder i don't have any thyme on my hands
Kenji, I’m having trouble getting my cast iron grill pan cleaned. Any suggestions or advice would be appreciated! ❤
I instantly love this channel!!!
I truly enjoy your videos. Not only do you love to cook, but its produced to well, and your calm demeanour contrasts with all the other food bloggers, who yell into the camera like cocaine addicts talking to a deaf person.
@1:53 What the hell happened here?
"that steak is big enough to serve 4 hungry people" ... LMAO I could finish it easily by myself plus sides
LOVE reverse searing steak, I'll even do it at a lower temperature, takes longer to come up to temp but the results are amazing.
I ordered a finish-at-home meal from Alinea in Chicago recently that I believe used this method. They had pre-cooked a filet mignon in a sous vide and then had me heat a pan to the hottest possible temperature to sear the steak on each side before finishing with the sauce that I reheated. It was incredible and the crust was divine, I highly recommend this method!