Cooking Guide: Reverse Searing Steak

This is our favourite method to cook the perfect steak. Ideal for cooking thick cut T-Bone steaks (at least 1kg+) and Cote De Boeuf.

Reverse searing is our favourite way to cook thick cut steaks perfectly every single time with minimal fuss, this is also a great method for cooking bigger pieces of meat as well, but we are going to focus on steaks here. Whatever you’re cooking it just has to be big, thin steaks less than one and a half inches thick won’t work.

So, what’s the point and what is going on?

The idea is that you get to have pinpoint accuracy on the doneness of your steak. Also, you benefit from getting edge to edge medium rare without and overcooked grey bits creeping in from the edges but still having a great coloured sear on the outside. This works by using a very low heat to bring the steak up to temperature gently and then resting it to sear at the very end on a very high heat.

Temperature is key!

So the best method is to use a thermometer for this as it takes the guesswork out of cooking, there is only a few degrees of difference between levels of doneness so it pays to invest once in a good thermometer and not risk ruining all those good quality steaks you are buying!

Here’s a quick guide on what to aim for to get your preferred level of doneness;

• Rare: 50C
• Medium Rare: 55C
• Medium: 60C
• Well done: Don’t, no… seriously don’t but if you insist no more than 70C I mean it’s already ruined… no need to make it any worse.

This sounds good, tell me what to do!

1. Start by taking your steak out of the fridge at least an hour before you plan to cook it. Remove all packing and place on a rack and let it come up to room temperature.
2. Right before cooking, season generously with salt, use more than you think!
3. Place in a low oven, around 120C for about 45 minutes to 1 hour, check for your preferred level of doneness with a thermometer.
4. Remove from the oven and rest for at least 10 minutes.
5. Heat a dry pan very hot, place steak in and sear for 2-4 minutes each side or until well browned, cook for colour here when your happy with the crust that’s it.
6. Remove from the pan, place on a board then plate anything else then come back to your steak to slice and serve.