4 Chefs Reveal the Secret to Transforming 'Okay' Steak into 'Wow' Steak

Cooking a steak to perfection at home can be a daunting task.

 

Achieving that ideal balance between a flavorful crust and a juicy interior often feels like a culinary tightrope walk.

 

However, four renowned chefs agree that one technique stands out in elevating a steak from merely satisfactory to truly exceptional: the reverse sear method.

 

Chef Joe Fraschilla, co-owner of Porterhouse Party, emphasizes that the reverse sear method ensures a perfectly cooked steak with even doneness.

 

By slowly bringing the steak up to temperature in a low-heat environment, you achieve a uniform cook throughout the meat.

 

After seasoning the steak, place it on a cold sheet pan and cook it in an oven set between 175°F to 195°F.

 

Depending on your desired doneness, this process can take between 20 to 40 minutes.

 

For a medium-rare finish, aim for an internal temperature of 130°F before searing.

 

Just before the steak reaches the desired internal temperature, heat a cast-iron skillet over high heat until it's smoking hot.

 

Sear the steak for 30 to 40 seconds on each side to develop a rich, flavorful crust.

 

Chef Matt Moore, author of "A Southern Gentleman's Kitchen," highlights the importance of bringing the steak to room temperature before cooking.

 

He advises removing large steaks from the refrigerator at least 30 minutes to a few hours in advance.

 

This step ensures a more even cook and reduces the risk of a cold center.

 

Additionally, a coarse salt rub not only seasons the steak but also tenderizes it as it comes to room temperature.

 

Chef Jimmy Vasquez, a private chef and former sous chef at ZouZous, concurs with the importance of tempering the meat.

 

He states, "You always want to pull your meat from the refrigerator ahead of time... the closer to room temperature, the more even the cook."

 

This practice minimizes the temperature gradient within the steak, leading to a more consistent doneness.

 

Chef Nate Molina, executive chef of The Genesee Store, adds that searing the meat in a hot cast-iron skillet for under a minute per side adds a flavorful crust.

 

This final step not only enhances the steak's texture but also imparts a depth of flavor that is characteristic of a well-cooked steak.

 

In summary, the reverse sear method involves slowly cooking the steak at a low temperature, allowing it to reach the desired internal temperature evenly.

 

Following this, a quick sear in a hot skillet develops the crust that steak enthusiasts crave.

 

By incorporating this technique, along with proper seasoning and tempering, home cooks can consistently produce steaks that rival those from high-end steakhouses.

 

As Chef Moore aptly puts it, "If you cook steaks using the reverse sear, they will not need to be rested, and they will be cooked edge-to-edge to the desired temperature."

 

Embracing this method can transform your steak-cooking experience, turning an "okay" steak into a "wow" steak every time.