Reverse Seared Ribeye Steak

A better way?

Ok for you “cowboy cooking purist” you may be scoffing at this new fangled gimmick, but just hear me out. Chew on this for a second. Not everyone has the opportunity or the means to eat a great steak cooked over open fire miles from everyone. Many a “punchy” kid did what their parents sad and “go to college and get a steady well paying job”, the problem is most of those good jobs are in the city and affordable housing is usually some form of condo or apartment. The issue these individuals face is these properties usually frown on building a screaming hot wood fire on your patio. Heck many of these places won’t even allow grills. So I guess these displaced country kids just have to go to a restaurant and buy an overpriced mediocre steak. Well I think not…the solution reverse searing.

“The only time to eat diet food is while you’re waiting for the steak to cook.” 

julia child

The idea with reverse searing is to cook a thick steak at a low temp until the internal temp reaches the desired doneness. Then the steaks are either pan seared in a good ol’ cast iron skillet or grilled. Cooking this way allows you to nail the desired doneness every time. I think if we are truly honest with ourselves even us “open fire grillers” don’t hit it every time.

So for me, reverse searing is not the “anti-christ” it’s just another technique to have in your cooking arsenal. I encourage you to go grab a well marbled thick steak, season it with SPG – salt, pepper and garlic. Throw it in the oven or on a smoker. Then put a good squinge on it. Give it a try, I am willing to bet you will be a fan.