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This is a simple technique that every home chef can attempt.

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 Preparing a steak dinner at home isn’t for those who easily lose confidence. It demands skill—to achieve both an excellent crust and perfectly cooked interior. Numerous things could go awry, making you disheartened with each unsuccessful try.


 Over the years, I’ve learned a thing or two about steak: pull the meat from the fridge ahead of time so that it comes to room temperature, create a dry brine with
 coarse salt
 , and let the steak rest after cooking to keep its juices. Nonetheless, I still feel unprepared each time I prepare it.


 Thus, I contacted the steak professionals to assist me in elevating my steak-cooking skills. Given the plethora of varying viewpoints found online, it was truly invigorating to receive insights directly from those whose livelihood involves preparing steak. Surprisingly enough, their advice was unanimous.


 Read More:
 I Inquired About Picking the Finest Steak From 3 Butchers—Their Answers Were Identical

<h2>
 The Steak Specialists I Consulted
</h2>
<ul>
 <li>
 
 Joe (also known as Joey Dry-Aged) Fraschilla
 
 : Co-owner of
 Porterhouse Party
 </li>
 <li>
 
 Matt Moore
 
 : Author of
 
 A Southern Gentleman's Kitchen
 
 </li>
 <li>
 
 Jimmy Vasquez
 
 Private chef and previously a sous chef at
 ZouZous
 </li>
 <li>
 
 Nate Molina
 
 : Executive Chef of
 The Genesee Store
 </li>
</ul>
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<h2>
 The Reverse Sear
</h2>

 Based on my conversation with every specialist I consulted,
 
 The reverse sear technique ensures a perfectly cooked steak consistently each time.
 
 .


 To achieve a reverse sear, start by cooking your steak in the oven at a low temperature until it reaches the desired level of doneness. Then finish off the process by giving it a quick high-heat sear on the stovetop. This technique helps you precisely manage how well-done the meat becomes and guarantees a consistent internal texture throughout.


 Once your steak has been seasoned, Chef Nate suggests putting it on a cool baking sheet and then into an oven preheated to between 175°F and 195°F. If your kitchen oven’s lowest setting is around 200°F, feel free to utilize that temperature instead. Let the steaks cook anywhere from 20 to 40 minutes based on how well-done you prefer them. To accurately gauge their readiness, measure the internal temperature with an instant-read meat thermometer; aim for about 125°F for rare up to approximately 130°F for medium-rare.


 Right before removing the steaks from the oven, place a cast iron pan on the stove over high heat with some oil until it starts smoking. Next, sear the steaks for 30 to 40 seconds on each side.


 As per Matt, when cooking steaks with the reverse searing method, "you won’t have to let them rest, and they’ll be uniformly cooked from edge to edge at your target temperature."


 Read More:
 Sirloin versus Ribeye: A Butcher Clarifies the Distinction

<h2>
 Take the Steaks Out of the Refrigerator Before Hand
</h2>

 Matt states that the biggest mistake a cook can make is not taking the steaks out of the refrigerator prior to preparing them. He advises, "Take larger steaks out of the fridge at least 30 minutes to a few hours ahead of time."


 It takes away the coldness from the steaks. The aim is to reach an internal temperature of 68°F, but simply letting them sit for half an hour at room temperature can improve things considerably.


 Chef Jimmy agrees. “You always want to pull your meat from the refrigerator ahead of time ... the closer to room temperature, the more even the cook.”


 Joe suggests applying a coarse salt rub to the steak. This technique helps "extract moisture" which enhances the tenderness of the meat as it comes up to room temperature.


 Read the initial article on

I Quizzed 4 Chefs on Cooking the Perfect Steak—Here’s Their Universal Tip

Unknown beef steaks, cooking, food preparation, foodies, steaks

This is a simple technique that every home chef can attempt. Preparing a steak dinner at home isn’t for those who easily lose confidence. It demands skill—to achieve both an excellent crust and per…