We’ll be sharing some of our favorite recipes, tips and tricks to enhance your cooking experience.
The Reverse Sear
Myth: Searing before roasting creates a juicier steak.
Fact: Searing first damages cells which causes more juice loss than with a reverse sear.
We’re here to walk you through the steps to create a beautiful, crisp & juicy seared (medium rare) steak like we do at home! Below we are cooking a tri-tip, a triangular cut of beef from the bottom sirloin. The reverse sear is ideal for any type of steak, but this cut has great marbling and texture for the cost!
Set up your rack on the pan with the tri-tip and season generously with salt and pepper. Insert the probe into the center side of the meat until you reach the middle – you can press down on the top to make sure you’ve gone far enough. Set the probe temperature to 110F for rare, 120F for med rare, 130F for medium – and pop the pan in the oven. It takes anywhere from 60-90 minutes to reach 120F at this oven temperature, depending on the thickness of the cut. We want to cook it slow at 225F so the meat does not brown throughout like it would at higher temps.
Once the meat has reached your desired temp, remove from the oven, take out the thermometer and let it rest for 10 minutes. While resting, heat your cast iron or sauté pan until hot. Add 2 tablespoons of olive oil and place the meat carefully on the pan to sear. Once the edges are noticeably browned, flip over and add the cloves of garlic and peppercorn.
Now we baste!
Carefully tilt pan towards you and with your spoon, scoop up the oil and garlic cloves and pool over the meat a few times. Flip the meat again and repeat the basting.
Once crisped to your liking, remove and set it on your rack for a minimum of 3-5 minutes.