Reverse Searing: Cooking Steak in the Oven for Perfectly Done Results

When it comes to cooking thick cuts of steak, the oven can be a valuable ally in achieving a perfectly done meal. Whether you're a seasoned chef or a home cook, using the oven as a finishing touch can enhance your steak cooking techniques and provide consistent, even results. In this article, we'll explore the benefits of reverse searing, a method that combines the best of stovetop searing and oven cooking to yield perfectly cooked steaks.

Even Cooking with the Oven

The oven is an excellent choice for even cooking, especially for thicker cuts of steak. Unlike stovetop methods, which can lead to overcooked exteriors or undercooked interiors, the oven provides consistent indirect heat. This ensures that the steak cooks evenly throughout, reducing the risk of overcooking the outside while the inside remains undercooked. Even cooking is crucial for achieving the desired level of doneness and preventing uneven temperatures within the meat.

Temperature Control and Control of Doneness

Another benefit of using the oven is the ability to control the cooking temperature more precisely. Setting the oven to a specific temperature allows you to achieve the desired level of doneness consistently. This is particularly useful when you want a rare, medium-rare, or well-done steak. The oven's temperature can be adjusted with greater accuracy, ensuring that your steak reaches the perfect level of doneness every time.

Searing and Finishing with the Oven

Many cooking methods start with searing the steak on the stovetop to create a flavorful crust. The oven can then be used to finish cooking the steak, combining the benefits of both direct and indirect heat. The initial searing on the stovetop creates a rich, crusty exterior, while the oven ensures that the interior reaches the desired doneness without drying out.

Cooking Thicker Cuts with the Oven

For thicker cuts of steak such as ribeye or filet mignon, the oven is particularly useful. These cuts can be challenging to cook evenly, as the external layers can easily overcook while the interior remains raw. The oven helps to cook the interior to the desired doneness without burning the exterior. This method is especially helpful when working with steaks that are close to 2 inches thick, where a traditional stovetop method might leave the outside burnt and the inside raw.

Resting the Steak in the Oven

After the steak is cooked, placing it in a warm oven can help maintain its temperature while it rests. This allows the juices to redistribute, ensuring that your steak stays moist and flavorful. Resting the steak in the oven also simplifies the process for multiple cooks or a large group, as it keeps the steak warm and ready until everyone is ready to serve.

Examples of Reverse Searing Method

Here's a simple example of how to reverse sear a thick steak:

Sear the steak: Heat a skillet over high heat, add oil, and sear the steak for 2-3 minutes on each side until browned. Transfer the steak: Move the steak to a preheated oven around 400°F (200°C) if the skillet is not oven-safe, or transfer the skillet to the oven. Finish cooking: Bake until the steak reaches your desired internal temperature, using a meat thermometer for accuracy. Rest the steak: Let the steak rest for a few minutes before slicing to retain its juices.

The Reverse Searing Technique

If you find that particularly thick steaks often approach burnt on the outside while remaining raw in the middle, the reverse searing technique can help. By warming the steak through in the oven first, you prevent the exterior from burning while ensuring the interior cooks evenly. This method is popular because it allows for a wide range of flavors and spices to be added to the steak, enhancing its overall taste and texture.

I often use simple seasonings when applying the reverse searing technique. A bit of salt and pepper, garlic, and rosemary add flavor without overwhelmed the steak's natural taste. This method works well for different types of steaks, including ribeye, New York strip, and tenderloin. The result is a perfectly cooked, juicy steak that is fully enjoyable from edge to edge.

Conclusion

The reverse searing technique is a valuable addition to your cooking arsenal. By using the oven to cook thicker cuts of steak, you can achieve even cooking, better control of temperature, and uniform doneness. Whether you're grilling, broiling, or roasting your steak, incorporating the oven into your cooking process can elevate your steak dishes to the next level. Give it a try the next time you’re faced with a thick, juicy steak and see the difference it can make in your kitchen.