What To Know
- Place the steak on a wire rack set on a baking sheet.
- Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing and serving.
- Sear the steak over high heat in a well-seasoned cast iron skillet or on a hot grill.
Are you ready to elevate your steak-cooking game? The reverse sear technique transforms flat iron steak into a tender, juicy masterpiece. This comprehensive guide will walk you through every step of the reverse searing process, ensuring you achieve perfection every time.
Benefits of Reverse Searing
- Even Cooking: Reverse searing ensures even cooking throughout the steak, eliminating undercooked or overcooked areas.
- Tenderness: The low and slow cooking method breaks down tough fibers, resulting in an incredibly tender steak.
- Juiciness: The reverse sear preserves the steak’s natural juices, creating a melt-in-your-mouth experience.
Equipment You’ll Need
- Flat iron steak
- Salt and pepper
- Olive oil
- Baking sheet
- Wire rack
- Meat thermometer
- Cast iron skillet or grill
Step-by-Step Instructions: How to Reverse Sear Flat Iron Steak
1. Season the Steak
Generously season the steak with salt and pepper on all sides. Allow it to rest for at least 30 minutes to allow the seasonings to penetrate.
2. Preheat the Oven
Set your oven to 250°F (121°C).
3. Place the Steak in the Oven
Place the steak on a wire rack set on a baking sheet. Insert a meat thermometer into the thickest part of the steak. Roast for 30-45 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
4. Heat the Skillet
Heat a cast iron skillet or grill over high heat until smoking hot.
5. Sear the Steak
Remove the steak from the oven and pat it dry with paper towels. Sear for 2-3 minutes per side, or until a deep golden crust forms.
6. Rest the Steak
Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing and serving.
Tips for Perfect Reverse Searing
- Use a high-quality steak: Flat iron steak with good marbling will yield the best results.
- Don’t overcook: Monitor the internal temperature carefully to avoid overcooking the steak.
- Rest the steak: Allow the steak to rest before slicing to ensure maximum juiciness.
- Slice against the grain: Cut the steak against the grain to enhance tenderness.
- Season to taste: Adjust the salt and pepper to your liking.
Accompaniments for Reverse Seared Flat Iron Steak
- Mashed potatoes: Creamy mashed potatoes provide a classic and comforting side dish.
- Roasted vegetables: Roasted carrots, parsnips, or Brussels sprouts add a colorful and healthy complement.
- Grilled asparagus: Grilled asparagus spears offer a light and flavorful accompaniment.
- Red wine sauce: A rich and savory red wine sauce enhances the steak’s flavor.
Summary: Reverse Searing Mastery
Mastering the art of reverse searing flat iron steak is a culinary triumph. By following these steps and experimenting with different seasonings and accompaniments, you can create an unforgettable steak-eating experience that will impress your friends and family.
What People Want to Know
Q: What is the best temperature to reverse sear flat iron steak?
A: For medium-rare, aim for an internal temperature of 125°F (52°C) before searing.
Q: Can I use a different cut of steak for reverse searing?
A: Yes, but adjust the cooking time accordingly. Thicker cuts will require longer roasting times.
Q: How do I achieve a crispy crust on my steak?
A: Sear the steak over high heat in a well-seasoned cast iron skillet or on a hot grill.
