Reverse-searing for perfect red meat

Have you ever heard of reverse-searing? This cooking method is very interesting for red meats, especially when you’re entertaining and have to do everything at once. No wonder it is gaining popularity: It allows hosts to prepare the finest red meat dishes in advance so they get to enjoy spending time with guests, and only have to finish the dish once everyone is seated at the table.

Reverse-searing is a clever cooking method that has long been used by chefs for cooking red meat, but is now increasingly making its way into our home kitchens. As the name suggests, it reverses the order of your prep: first cook your meat at low temperature in the oven and then sear it over high heat. That’s the secret to a perfect steak!

Reverse-searing explained

This type of cooking involves baking a piece of beef in the oven at a low temperature, for longer, letting it rest, and then searing it over high heat. The result? Since the meat has not been cooked aggressively, it will be very tender and keep more juice and flavour. The texture is also uniform and the outer crust perfectly browned and caramelized.

Another advantage of this method is that you control the cooking of the meat before serving. Gone is the stress of overcooking when you’re about to serve. Once the meat has rested, searing it should not influence its degree of doneness.

Our top tips for optimal reverse-searing

• First, choose a thick piece of meat with good marbling, such as prime rib, rib steak, filet mignon, sirloin or ribeye, at least 5 cm (2 inches) thick.
• Temper your meat at room temperature, 30 to 60 minutes before cooking, depending on its thickness. Take advantage of this moment to generously season with salt, which will penetrate the flesh into the heart of the cut of meat.
• Preheat your oven to 107°C (225°F), then cook the steak on a baking sheet or on a rack on the baking sheet to prevent the meat from being bathed in its cooking juices. The cooking time will vary depending on the size and cut of meat. Give yourself about 1 hour, so do it in advance. But it will be worth it, as the meat keeps all its juice and retains its tenderness. Once the desired temperature is reached, remove from the oven and let it rest on the counter. Regardless of the cut, for rare, remove from the oven when a thermometer reads 48°C (118°F). By letting it sit for at least 15 minutes, cooking will climb to about 55°C (130°F).
• This is where the magic happens. Let the meat, covered with aluminum foil, rest for 15 to 25 minutes without stress—it’s already cooked and just waiting to be caramelized!
• Transfer the steak to a cast iron pan heated over medium-high heat with a tablespoon of vegetable oil. Sear both sides until caramelized and golden brown.
• When serving, add black pepper and fleur de sel for a finish that will enhance the taste of the meat.