WHAT’S COOKING: Sirloin steak on the bone seared in reverse gear
The striving to cook a perfect steak is easier and more assured of victory when you do it back to front. This piece from 2022 is republished after queries about the reverse searing method.
In 2022, a method of cooking sirloin steaks on the bone called reverse-searing gained popularity. This technique involves starting with a low and slow cooking process in an oven or kettle braai, followed by a quick high-heat sear. The reverse-sear method allows for an evenly cooked interior and a browned, crispy crust. It also creates flavorful pan drippings.
Gordon Wright, a friend of the author and author of Veld to Fork and Karoo Food, introduced the concept of reverse-searing steaks. Using a meat thermometer is recommended, although the author prefers using their instincts, nose, and sense of touch. The steak should have a thickness of at least 3cm to 5cm, preferably more, and contain good fat for optimal results.
The steaks should be well-aged, with a brownish hue. The reverse-sear method can also be applied to chicken cuts and pork chops, with specific recommendations for rib-eye, tomahawk, tri-tip, T-bone, porterhouse, and filet mignon.
Written by urgent.news from Daily Maverick's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
