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Celebrity chef and restauranteur Jet Tila always has lots of great culinary tips and tricks to share. During a recent visit, he showed us his favorite way to perfectly cook a steak every time, no matter your skill level. It involves a method called reverse searing and results in evenly cooked, juicy meat with "the best" crust. Bonus for city folks or if you're cooking steak during the winter: It can all be done without a grill!
What is Reverse Searing?
The name might sound technical, but it basically just describes the process. Traditionally, when cooking a steak, you sear the outside first in a skillet over high heat on the stove or directly on a grill, then finish cooking the meat at a lower temperature (or in an oven). When you reverse sear a steak, you first bake it in a low oven until it reaches the desired temperature, then you sear it in a hot skillet over high heat on the stove (or a grill).
Why Use the Reverse-Sear Method?
According to Jet, there are many reasons:
- It cooks the meat evenly all the way through to your favorite temperature.
- It results in the best crust.
- It's basically foolproof as long as you remove the meat from the oven at the proper time.
- There's a lot more wiggle room if you accidentally cook it a little longer than intended.
- You can baste the meat with some butter, fresh herbs and/or garlic toward the end of the searing to add extra flavor.
- There's no need to rest the meat before slicing it.
- You can bake the meat up to an hour in advance, which makes it really convenient when entertaining.
Rach is a fan of the technique: "It's such a happening thing right now," she says. "And anyone can do this—it's so easy!" Try it the next time you buy a thick steak (for the best results, it should be about 1 ½ inches or thicker). For Jet's reverse-sear steak recipe, click here.
For another essential recipe from Jet, check out his Best, Juicy Roast Chicken.