A great suggestion is to instead place the steak in the oven (or over indirect heat on the grill) set to 250° F, using a steak thermometer in the meat. Wait until the inner temperature has reached 110-120° F, take it out and give it a quick sear on both sides in the frying pan. When you fry a steak and want it to hit just medium rare or medium, you don’t want to overshoot by 5 degrees. What happens when you remove the steak from the heat source? The temperature goes up another 5-10 degrees. The reason for this is that there is a catch when you fry your steaks in the frying pan or on the grill. This is perfect for steaks (like sirloin), as it is kept warm and dry, which is optimal for getting the best sear. Reverse searing means we give it a good sear as the last step before serving. If you (or your mom) have ever done a roast in the oven, you may know that the standard procedure is to sear it first, to give it a nice brown surface, then place it in the oven to roast until ready. So what is reverse searing? Well, it simply means searing last, not first. This is a technique I really like, for the simple reason that the end result is so much better. 5. Let the meat rest, so the juice is redistributed equally. 4. Flip after 15-20 seconds, sear 15-20 seconds, repeat. 3. Sear only 15-20 seconds per side, so the juices stay inside the steak. Too long on one side forces the juice out, making it evaporate. The meat juice (blue) is equally distributed. Flipping often gives you a better end result. By flipping often the juices don’t ‘have time’ to be pushed out to the surface for evaporation. Jamie Oliver and Gordon Ramsay are doing the same thing. The best way (according to Heston Blumenthal) is to flip every 15-20 seconds. The reason is that you don’t seal the fluid in the meat as well when you leave it on one side for too long in the frying pan. Creating grill or char marks?Ĭhar marks is very much overrated when it comes to flavor. So, be sure to flip often for a better end result. By flipping often, the fluid doesn’t leave the steak and vaporize in the pan. If you leave it on one side for too long, you will “chase” the juice out to the top surface, where it vaporizes. When you apply heat on one side, the fluid moves to the top surface. There is a fixed amount (roughly 70%) of fluid in the meat. To understand that, let’s go through what happens when you sear. The reason for this is we want to retain as much fluid as possible in the meat, so it doesn’t become dry. That means no more than 30 seconds per side. This provides an absolutely superior (dry) surface for frying, try it yourself and see! How do I sear? The surface of the meat goes dark, and a bit dryer. What happens is that the contact with oxygen begins a tenderizing process. Or well, kind of, if we’re getting technical. There is yet another great tip that really takes the meat to another level, both in terms of flavor and looks leave the meat bare in the fridge for 1 – 2 days.īut, doesn’t this mean the meat goes bad? So if the surface of the meat is either moist or wet, make sure you pat it dry.īoth tips are valid for regular frying. The reason for this is to remove all fluid, as it will inhibit the previously mentioned Maillard reaction that creates the nice brown surface. The next step is to pat the meat dry with (non-fuzz) paper cloth. The more juice in the steak, the better the end result is on the plate. It is the same with meat, it will contract very quickly if you put it in the frying pan when it’s cold, which forces fluid out of the steak. Why is that? Well, you want to avoid having too large of a temperature difference between the frying pan and the meat. It is kind of like when you jump into ice cold water your whole body tightens up to “handle” the temperature chock. This is to allow the meat to reach room temperature. Most people have been taught to take the meat out of the fridge at least 30 minutes before cooking it. Thanks to the Maillard reaction the surface becomes caramelized and lightly burnt, and this tastes good. Let’s go through the details, step by step.įirst off though: why do we sear? Well, it definitely has a visual appeal, but even more important is the flavor that you get from searing meat, whether it is red meat, poultry or fish. On the other hand, It isn’t rocket science either. I think that searing a steak requires both skill and practice, and quite frankly takes a bit of time to learn. I have preferred the oven for a long time myself, as I think it is easier to succeed with until you master the frying. Frying or searing a steak is seen as an obvious skill by many, and often attempted (in my opinion) without actually knowing how it really works, and what the key steps are.
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