Page 10 - ClubLife Weekly 120721

CHEF'S
CHEF'S

CORNER
CORNER

The Reverse Sear Is the Best Way to Cook a Steak

You have read and heard about countless ways to cook a steak to perfection.

From grilling, pan roasting, broiling and sous vide. I find that the reverse sear

gives the most delicious and accurate results. The method starts with dry brining
the steaks. Dust the steaks with liberal amount of kosher salt and black pepper.

Place the steaks on a rack and rest in the refrigerator uncovered for at least
an hour or longer. Preheat oven to 220°F. Place the steaks on a rack in the oven.

Roast until they hit a temperature about 10 to 15°F below the final temperature at
which you'd like to serve the meat. A good thermometer is essential. For medium

rare, I like to pull the steak at around 115°F. In a heavy bottomed pan or a cast
iron pan, sear the meat on high with some oil and a pat of butter. Brown the steak

on all sides. It should only take about 30-40 seconds a side. Remove the steak from
the pan and allow it to rest for 2-3 minutes. What you end up with is a steak that is

cooked evenly throughout with superb caramelization, tenderness and flavor.

You can also do this method on a gas or charcoal grill. Set it up for two zone
cooking and finish the steak on the hottest side. Enjoy.