You’d get similar results cooking with a sous vide (which has a similar principle, bringing the meat up to temperature slowly and evenly). What you end up with is a piece of meat that is perfectly pale pink all the way through-instead of the traditional method where the outer ring is gray and only the inner-most strip is still pink.
However, we’ve found doing the exact opposite is a better and more reliable way: cook the meat first in a low-temperature oven until it comes up to temperature, and then finish it in a screaming-hot skillet to create that perfect outer crust.
Traditional steak and prime rib recipes have you sear the outside of the steak first in a sizzling hot skillet (which seals in the juices, apparently), and then finish it in a hot oven.
Olive and thyme cast iron how to#
We had spontaneously picked up a small piece of meat at the market that week, and quickly realized we had no idea how to cook it. Taylor first started to explore the reverse-sear method when we were researching recipes for our New Year’s prime rib. Granted, it does take a bit longer overall, but it’s a much more reliable and consistent method, producing tender and juicy steaks perfectly cooked every time. Rather than searing your steaks first and finishing them in the oven, try the reverse sear method for optimal results every time. The reverse sear is our favorite method for perfectly-cooked steaks: roasted low and slow in the oven and finished fast in a sizzling hot skillet, the result is tender and juicy steaks that are the perfect shade of pink all the way through.
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