In gastronomy, as in any science, new discoveries often challenge old beliefs. Yesterday’s culinary wisdom once declared that the best meat was freshly slaughtered, tenderised through marination, and “sealed” during cooking to lock in juices. However, the renowned food scientist Harold McGee debunked the sealing myth, proving that no crust can trap meat’s juices.
The Myth of “Sealing Juices”
In his seminal book On Food and Cooking, McGee notes:
“Have you ever noticed that even after forming a crust, meat continues to sizzle on the pan, in the oven, or on the grill? That’s the sound of moisture evaporating.”
This doesn’t mean searing is useless. Searing caramelises the meat, adding flavour and enhancing texture. McGee himself advocated for searing meat at the beginning of the cooking process. Yet, new research and experimentation have given rise to a trend that flips this process on its head—reverse searing.
Why Reverse Sear?
So why sear at the end instead of the beginning? Let’s delve into the science of meat.
Meat cells are enveloped by long collagen “sleeves.” When exposed to heat exceeding 60°C (140°F), collagen contracts, rupturing cell walls. The moisture within—what we call the “juice”—leaks out. At best, some of it remains in the intercellular space. Even seemingly juicy meat often loses moisture after the first chew, leaving the texture dry.
However, if the meat is cooked gently and kept below 55-60°C (131-140°F), the cells stay intact, preserving juices until you bite into it. Moreover, meat contains cathepsins—enzymes that break down connective tissues and tenderise the meat. Unfortunately, these enzymes lose their activity above 50°C (122°F).
The solution? Cook your steak slowly over low heat to retain juices and tenderness, and finish with a high-heat sear to achieve that caramelised crust.
Why Thickness Matters
For thin steaks, renowned chef Heston Blumenthal’s method works wonders. Cook on medium-high heat, flipping every 15 seconds to avoid overheating. But for cuts thicker than 2.5 cm (1 inch), reverse searing is your best bet.
The Evolution of Reverse Sear
Pioneered by sous vide enthusiasts—those who cook food at low temperatures for extended periods—reverse searing solves the common issue of overly moist meat. After slow cooking, a quick pat with paper towels followed by a hot sear in oil creates the perfect crust.
Reverse searing gained widespread popularity thanks to Iron Pig BBQ, a team of American chefs who perfected the technique and won several national steak championships.
Step-by-Step Guide to Reverse Searing
Preparation: Dry-Aging (Optional but Recommended)
1. Choose Your Cut: Select a thick piece of beef, such as a ribeye or sirloin, 3.5–5 cm (1.5–2 inches) thick.
2. Dry-Age: A week before cooking, place the meat on paper towels in the refrigerator. Change the towels and flip the meat daily. By the end of the week, the meat will have darkened and matured, ideal for steak.
Step 1: Bring to Room Temperature
• Remove the steak from the fridge a few hours before cooking. Allow it to warm to room temperature for even cooking.
Step 2: Slow Cooking
• Equipment: Preheat your oven to low heat (around 95°C / 200°F). Insert a meat thermometer into the thickest part of the steak.
• Target Temperature: Cook until the internal temperature reaches 47°C (117°F). This ensures the meat remains tender and juicy.
Step 3: Rest
• Remove the steak from the oven and let it rest for 5–10 minutes. This redistributes the juices throughout the meat.
Step 4: High-Heat Searing
• Heat a skillet to high heat and add a small amount of oil.
• Sear the steak on each side until a golden-brown crust forms. Avoid overcooking—your final internal temperature should be 54–55°C (129–131°F) for medium-rare.
Final Thoughts
Reverse searing combines the best of both worlds: the tenderness of low-temperature cooking and the irresistible flavour of a caramelised crust. Whether you’re a steak enthusiast or new to the kitchen, this method guarantees consistent results. Grab your meat thermometer and give it a try—your perfect steak awaits!
