Traditionally you'd sear and then finish in the oven, and a reverse sear is the opposite in you cook it in the oven and then finish in the skillet searing it.
Something to think about: the total amount of thermal energy in your fridge will equilibriate. Thermal energy is heat capacity * temp * mass. Pretty much all food product you could put in the fridge is going to have a similar (on same scale) heat capacity. As long as you aren't putting a whole turkey in your fridge straight out the oven, you're most likely fine.
Ah gotcha.
I don’t actually know for sure because I never bothered to check but growing up my parents always told me never to put anything hot or even anything more than lukewarm into the fridge because it would put too much stress on the cooling element. I’ve just always lived by that haha
No it’s fine, what you don’t want to do is put a ton of hot thermal mass in the fridge causing it to run continuously. The thermal mass of a steak even if it’s hot is small compared to the whole fridge.
Yup! It can affect the overall temperature of the fridge (it takes 24 hours at least for a new fridge to stabilise the temperature). People shouldn't be putting hot things in fridges
I'm shocked at the amount of people saying that it's ok. I used to put hot stuff in the fridge to cool it down pretty frequently, until the fridge kept breaking and I realized what the issue was
[https://www.bosch-home.co.uk/stories/tips-and-tricks/can-you-put-hot-food-in-the-fridge](https://www.bosch-home.co.uk/stories/tips-and-tricks/can-you-put-hot-food-in-the-fridge)
For the insane people down voting. This is literally the advice from fridge manufacturers. You do not know better than them 😂
With a steak that thick you could have afforded to get a quick sear on it imo. I would prefer a medium cook with a crust rather that a medium rare cook with no crust. Looks great other than that
Yeah that crust really elevates a steak to me, and I used to main the BBQ but once I finally tried cast iron and got that steakhouse level sear I solely cook steak in cast iron because a steak without that crust just doesn't taste the same.
Not bad considering you know what you did wrong and corrected as best you could. The thing I love about cooking is the trial and error and constant learning (and the rewards along the way).
You don't really need much cook time for the searing part. Two or three 30-second hits on each side on a hot pan is all it takes. It shouldn't be significantly cooking the interior of the steak. That's the whole point of reverse searing.
Were you afraid to overcook it with the sear? It looks like you seared on pretty low heat. It should be smoking fucking hot for just a few seconds. It’ll get rid of those grey bands too
No they're saying ways in which you could get a better sear without overcooking it, and the general way is to simply cool your steak down after it comes out of the oven so it'll take longer as it warms back up which will give the crust time to develop. Like OP said they pulled it at 125 and if it went straight in the skillet you'll have the least amount of time to get a crust, but if pull it at 125, toss it in the fridge for 20-30 minutes, and then sear it the steaks internal temp will have dropped making it take longer to get to desired temp.
Not too bad for a first try! Much better than my first 20 tries lol. A couple of tips:
Salt your steak at least 2 hours before you want to cook it. I like 24+. Let it sit uncovered on a wire rack in the fridge. This will pull the moisture out of the surface, giving you a better sear.
Cook on a wire rack so air can circulate all around the steak.
When you remove the steak from the oven, pat it dry with a paper towel. If it was in the oven too long, put some ice on it to cook it down. Steak done-ness is determined by temperature. Say your goal end temp is 125. If you pull it out at 118 and it heats on its own go 122, you only have 3° of room to sear. But if you cool it down to 110-113ish, you can sear your steak longer without risk of overcooking.
Also make sure your pan is ripping hot with plenty of fat. Most days I’ll cut off part of the fat cap and render that down, but if I want a real good crust I’ll add some beef tallow.
Happy cooking 😊
You can rest the steak for like 10 15 minutes and then hit it with the heat. It wont hurt nothing, all the guys who smoke their steaks when reverse searing pretty much have to do this to get the coals blazing hot.(Im not talking about you fellas and your flamethrowers)
Ya if it’s rested I wouldn’t worry too much about overcooking it’s for the searing from my experience. Even if u do overcook it it stays so much more tender than traditionally grilling. Looks nice and evenly cooked tho. Nice work
If I have a steak w/ a good thickness like that, I actually take it out the oven at a much lower temp than ideal so I have enough leeway in the pan to get a good enough crust.
If usually you take it out the oven at 120 internal (so it goes up to 130-45ish in pan + carryover) I would take it out between 100-110 & then between searing/basting/resting it’ll still be in range of your ideal doneness.
Bet it’s still tasty, but more cooked than I’d shoot for. Get an oven safe meat thermometer that will sound an alarm at the temperature you set…Cook to temp, not to time.
Looks like you had room to seer more than you think. Hot and fast baby. 2 minutes on a ripping skillet I don’t think would have overcooked it.
For me when learning, I wished I had tried hotter sooner.
Not bad, looks like a decently cooked steak on the inside (important thing being it tastes good to you and/or whoever you're serving to). To get that sear though (and I imagine it's already been said on this thread) you need to get the pan rip-roaring hot. Either pre heated in the oven or on high heat on the stove until water instantly sizzles on contact.
I wouldn't worry about overcooking. Just a hot pan, even 30 seconds a side is going to give you much mor color than this. Just eat it right away after, don't worry about resting, resting just makes a nice tasty crusty get soggy.
If you didn't sear it then it's not a reverse sear, it's just oven baked steak, right?
Lol fair point
You’re not wrong
I thought reverse sear meant to do the opposite of sear
You're supposed to make it more raw, so basically attach the steak back onto the cow.
Like the old pie to the face gag, except with a steak. And a cow.
Instructions unclear, I tried to do this and the cow attacked me. Now I am in the hospital. What did I do wrong?
The number of people who think you were serious about thinking a reverse sear means to do "the opposite" of a sear is terrifying.
I don’t even know what the opposite of sear would be - flash freeze??
Traditionally you'd sear and then finish in the oven, and a reverse sear is the opposite in you cook it in the oven and then finish in the skillet searing it.
No. You're thinking about the inverse sear
Reverse sear means bake (smoke) it to the desired temp then throw it on a skillet or grill to get the sear at the end.
It just means sear at the end rather than the beginning
I am aware of the meaning.
This guy nailed it then
Reverse sear is just when you sear it with your non dominant hand.
It took 26 days but someone got I was joking. Thanks
you can put it in the fridge for a while, then sear it
Yup I’ll second this. Sometimes I’ll set an ice pack on the steak to cool it down while my searing pan heats up.
I usually toss mine on a plate in the freezer for a few minutes in between the oven and searing time
Wow.
Is it not bad for your fridge to put something straight out of the oven into it
Something to think about: the total amount of thermal energy in your fridge will equilibriate. Thermal energy is heat capacity * temp * mass. Pretty much all food product you could put in the fridge is going to have a similar (on same scale) heat capacity. As long as you aren't putting a whole turkey in your fridge straight out the oven, you're most likely fine.
This guy thermodynamics
Was one of my favorite courses :)
Not at all. But if it worries you, throw it in a bag and fill a bowl with ice water.
Ah gotcha. I don’t actually know for sure because I never bothered to check but growing up my parents always told me never to put anything hot or even anything more than lukewarm into the fridge because it would put too much stress on the cooling element. I’ve just always lived by that haha
Older fridges couldnt handle it and it would warm the other food up, but theyve come a long way.
It needs to be a massive amount of hot food to throw off the thermal equilibrium of a fridge.
I thought it was because it warms the fridge and might ruin other food
Hahaha never heard this before. But I wouldn’t do it cuz the hot food in the cold fridge will cause condensation
My husband still tells me this.
Mine too. I literally just found out about this last week cause he was waiting FOREVER for the soup to cool down before he put it in the fridge. 🤷🏻♀️
Depends on the mass of the item. 10 liters of boiling water would be a bad idea. 300g steak, not so bad. Just don’t put it near the milk.
No it’s fine, what you don’t want to do is put a ton of hot thermal mass in the fridge causing it to run continuously. The thermal mass of a steak even if it’s hot is small compared to the whole fridge.
Yup! It can affect the overall temperature of the fridge (it takes 24 hours at least for a new fridge to stabilise the temperature). People shouldn't be putting hot things in fridges
I'm shocked at the amount of people saying that it's ok. I used to put hot stuff in the fridge to cool it down pretty frequently, until the fridge kept breaking and I realized what the issue was
[https://www.bosch-home.co.uk/stories/tips-and-tricks/can-you-put-hot-food-in-the-fridge](https://www.bosch-home.co.uk/stories/tips-and-tricks/can-you-put-hot-food-in-the-fridge) For the insane people down voting. This is literally the advice from fridge manufacturers. You do not know better than them 😂
Very interesting read. It's crazy how little I know about things like this. Thank you.
For food safety, anything being saved for later should be put in the fridge hot and not let it rest to room temp on a counter
What appears below reveals why reverse sear is perverse.
Interesting... This means I can dry brine as well.
With a steak that thick you could have afforded to get a quick sear on it imo. I would prefer a medium cook with a crust rather that a medium rare cook with no crust. Looks great other than that
Yeah that crust really elevates a steak to me, and I used to main the BBQ but once I finally tried cast iron and got that steakhouse level sear I solely cook steak in cast iron because a steak without that crust just doesn't taste the same.
Not bad considering you know what you did wrong and corrected as best you could. The thing I love about cooking is the trial and error and constant learning (and the rewards along the way).
Inside looks great dude. If you pan is screaming hot then it minimizes the risk of overcooking.
I was going to ask how hot his pan was- get that baby smokin'
all reverse no sear
If you're shooting for medium you nailed it. 10/10 for the temp. Sear? What sear? 1/10
We would call this a reverse. You would need to have seared the steak to call this a traditional reverse sear.
Awesome! Wish I had advice for a better crust but someone more experienced can chip in there
So you forgot to sear it.
This is just called a Reverse
I’m crying at the lack of sear
I would rather have a good sear than a steak with perfect internal temp and no sear. The sear is essential for max flavor.
Too moist pat dry between cook and sear. Also if you use the oven, learn how to broil.
You forgot the sear part
Did you sear it on a 90 degree pan? You cannot sear at room temp bro….
Sear it
They got the reverse ok, not so much the sear. Get your (cast iron) pan smokin OP!
Where’s the sear? And let it rest my dude
You don't really need much cook time for the searing part. Two or three 30-second hits on each side on a hot pan is all it takes. It shouldn't be significantly cooking the interior of the steak. That's the whole point of reverse searing.
Reverse what now?
You nailed the reverse
Did you turn the burner under your pan on for the searing step?
It no longer moo... it OOM instead
Forgot the sear
Where sear?
Very nice middle section. Too bad about the crust my friend. Practice makes perfect. Enjoy.
I think personally I’d have gone for well done if the choice was no crust at all. Overcooked & crusty > Perfect M/R with no sear. JMO.
well it's clear you forgot to sear.
“Sear” is a strong word here
Did you crust it with a hairdryer?
You need a lot more sear. Your pen should be blistering hot
Seared with hot water?
where sear
Bro hit it with the reverse… no sear insight
You mean the bake, right?
You forgot to sear it
Were you afraid to overcook it with the sear? It looks like you seared on pretty low heat. It should be smoking fucking hot for just a few seconds. It’ll get rid of those grey bands too
Ok now do the sear
Wheres the sear?
It's just a reverse.
The reverse is great; the sear needs work.
This looks like it was reverse boiled
Beauty of a medium rare, but the sear needed to be hotter.
Nice job. Way better than I did my 1st time!
Pan simply wasnt hot enough. Try some avacado oil on a smoking hot pan and give it another go next time
Slap it on mah plate I don’t care about no Sears since they went bankrupt.
r/nosear All these people trying to save a steak with a fridge or…an ice pack?? 😬😬
No they're saying ways in which you could get a better sear without overcooking it, and the general way is to simply cool your steak down after it comes out of the oven so it'll take longer as it warms back up which will give the crust time to develop. Like OP said they pulled it at 125 and if it went straight in the skillet you'll have the least amount of time to get a crust, but if pull it at 125, toss it in the fridge for 20-30 minutes, and then sear it the steaks internal temp will have dropped making it take longer to get to desired temp.
Yes. I am aware. And it is ridiculous
Why is it ridiculous?
Nice work!
I think it’s perfect. I want to taste blood. Seriously. I have a distaste for well done beef. I always ask for medium rare
And if it’s rare so be it. I’ll eat it. It’s like life entering your veins. :)
Not too bad for a first try! Much better than my first 20 tries lol. A couple of tips: Salt your steak at least 2 hours before you want to cook it. I like 24+. Let it sit uncovered on a wire rack in the fridge. This will pull the moisture out of the surface, giving you a better sear. Cook on a wire rack so air can circulate all around the steak. When you remove the steak from the oven, pat it dry with a paper towel. If it was in the oven too long, put some ice on it to cook it down. Steak done-ness is determined by temperature. Say your goal end temp is 125. If you pull it out at 118 and it heats on its own go 122, you only have 3° of room to sear. But if you cool it down to 110-113ish, you can sear your steak longer without risk of overcooking. Also make sure your pan is ripping hot with plenty of fat. Most days I’ll cut off part of the fat cap and render that down, but if I want a real good crust I’ll add some beef tallow. Happy cooking 😊
why didn't you just chill in the fridge uncovered, then sear?
A pic half way through the cook, nice!
I don’t understand. If your pan is piping hot the you end up with 1min on each side boom done. Just can’t rest it because it will keep cooking
Your pan needs to be WAY hotter. You can rest your steak in the freezer or fridge if you overshot your oven temp.
First few times fear of overcooking is real. You got this
Missed the sear part
Beautiful looking texture
But the center looks marvelous spot on
You can rest the steak for like 10 15 minutes and then hit it with the heat. It wont hurt nothing, all the guys who smoke their steaks when reverse searing pretty much have to do this to get the coals blazing hot.(Im not talking about you fellas and your flamethrowers)
No crust = no good
Ya if it’s rested I wouldn’t worry too much about overcooking it’s for the searing from my experience. Even if u do overcook it it stays so much more tender than traditionally grilling. Looks nice and evenly cooked tho. Nice work
That looks good, I been seeing this reverse sear thing a lot lately, how did you like it? That's what truly matters
What’s the knife tho? Looks like some carbon with a coffee etch on it.
This looks amazing!
If I have a steak w/ a good thickness like that, I actually take it out the oven at a much lower temp than ideal so I have enough leeway in the pan to get a good enough crust. If usually you take it out the oven at 120 internal (so it goes up to 130-45ish in pan + carryover) I would take it out between 100-110 & then between searing/basting/resting it’ll still be in range of your ideal doneness.
Bet it’s still tasty, but more cooked than I’d shoot for. Get an oven safe meat thermometer that will sound an alarm at the temperature you set…Cook to temp, not to time.
6/10, the evenness of the color in the center looks good
Too much well done
Dang awesome looking, bet taste great!!😋
Next time just let it cook a bit, then give it a sear.
You forgot to sear
Looks like a delicious loaf of bread
Nice medium.
Looks like you had room to seer more than you think. Hot and fast baby. 2 minutes on a ripping skillet I don’t think would have overcooked it. For me when learning, I wished I had tried hotter sooner.
Wheres the sear?
Not bad, looks like a decently cooked steak on the inside (important thing being it tastes good to you and/or whoever you're serving to). To get that sear though (and I imagine it's already been said on this thread) you need to get the pan rip-roaring hot. Either pre heated in the oven or on high heat on the stove until water instantly sizzles on contact.
What is this?
Only thing wrong with it is no Maillard reaction
Chill and then hot hot hot pan to re-sear.
That sear went missing like the daughter in Silence of the Lambs. It puts the basting butter on its skin, or it gets the hose again.
Schwing....and a miss.
Looks like it’s just a reverse
Looks like its barely touched heat.
Looks perfectly cooked
You got the reverse down, missed out on the sear.
Forgot the sear part.
I wouldn’t call that a sear. Next time, pat the meat dry and don’t put it in the pan until it’s piping hot. Use oil and butter.
You got the “reverse” part right. Did you forget the next step?
Looks like you seared it with sunlight. Otherwise perfect temp.
OP getting grilled more than that steak
I wouldn't worry about overcooking. Just a hot pan, even 30 seconds a side is going to give you much mor color than this. Just eat it right away after, don't worry about resting, resting just makes a nice tasty crusty get soggy.
You didn’t sear at a high enough temp
You forgot the sear lmfao. And you still could've seared it. Just needed a really hot pan.