Reverse-Sear Steak 2.0 (Solving Consistency Problems)
Kenji’s article on Reverse-Sear:
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My video on reverse-sear basics (why and how):
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My thermometers (affiliate links):
Thermapen [ Ссылка ]
Thermopop [ Ссылка ]
00:00 Intro
02:35 Experiment Design
06:28 Steak Thickness
10:21 To Pre-Salt or not to Pre-Salt
13:00 Sear Variations
13:47 To Rest or not to Rest
15:54 Warm up the Plate
16:41 Meat Quality
19:03 Sous-Vide Doneness vs Reverse-Sear Doneness
20:21 Lessons Learned
How to Reverse-Sear:
Preheat the oven to 250F (120C). Dry the steak that is at least 1.25” (3.2cm) thick with paper towels and season with salt and optional black pepper. Place on a rack that is set inside a baking sheet and place in the oven until the steak reaches the correct temp based on thickness (make sure to insert the thermometer sideways and fish around for the minimum temp).
1.25 inches thick (3.2 cm) - 95F (35C)
1.5 inches thick (3.8 cm) - 100F (38C)
1.75 inches thick (4.4 cm) - 110F (43C)
2 inches thick (5.1 cm) - 115F (46C)
Remove the steak from the oven and put a plate in the oven to warm up. Set a skillet over high heat and add just enough oil to cover the bottom (use more for lean steaks like a tenderloin). When the pan is hot, add the steak and brown on both sides, without exceeding 90 sec per side. Turn off the skillet and stand up the steak to brown the sides briefly (about 15-20 sec). Remove the plate from the oven and place the steak on it. Insert a thermometer to find the min temp and let the steak rest 10-15 min or until the temp stops to go up and starts to go down.
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