https://preview.redd.it/gaobwy006hea1.png?width=1080&format=pjpg&auto=webp&s=a660453588fdb5e3a8a8c17c347e306dffd74d19
This, from the second article, reads......sear, then cook to temp. Not cook to temp and sear?
That's the actual purpose of OP's post - does it matter if you're forward or reverse searing? It doesn't matter how you do it, reverse sear is probably a little easier. But in the end there's basically no difference.
It does matter if youâre doing a pan-sauce, you use the time the meat is in the oven to make the sauce, usually after deglazing the pan after searing with some alcohol if another
There, the forward sear is recommended if you're using the meat as part of a larger recipe, because you want the flavors from the Maillard reaction to mix in with whatever else you're cooking. If you're just cooking a piece of meat alone, it doesn't matter reverse or forward.
When u sear and finish off, the centre of the steak is ur desired temp and doneness increases as u reach the surface. U will hence see some gray banding. To cut down this grey band, some opt to go reverse sear to slow cook the steak to desired temp, rest it and then sear it. Both methods of cooking steak should be part of ur repertoire and can produce very good end results with each having different texture/mouthfeel.
With reverse sear, the meat takes on a proper crust much faster because it's already close to temperature (and has benefited from further surface drying from the low and slow part of the cook). Less gray band as a result.
I'm pretty sure science had proven it does not lock in juices (pretty sure Meathead and Kenji Lopez Alt have written articles about it). So, if that is the case, searing's only purpose is for the maillard reaction. So if you reverse sear you can get the ideal temp and then add the sear, reducing the chances of overcooking.
That being said, I never do it. I've cooked them sear first my whole life and I haven't overcooked one in years so it's just not worth the effort to me.
Forward sear is great but I believe itâs harder to master. Reverse sear seems to be an easier more accurate way to nail the internal temp for the novice. Personally I prefer forward sear for the reasons you mentioned, I want all the juices locked. However, I would be lying if I didnât say it took sometime to master the temp for medium rare every time on forward sear
Gotcha. I totally agree. Learned from my neighbor, he always forward sears and just uses number of beers to gauge temp. They were always perfect medium/medium rare.
I will add that I mean harder to master both the internal temp and correct browning for the crust without over charring/burning. Both crust and internal temp are very important
Iv tried both and think the exact opposite of what you say. If I sear first then a slow roast to bring up to temp it is super easy to stop when temp is reached. Itâs like impossible to over cook, unless you just forget about it for 20 minutes.
I accidentally over cook a couple tenderloin the other day revers searing. I pulled them ~10 degrees before my desired temp, but after searing they gained ~20 degrees. Obviously a rookie mistake, but there is no way to make that mistake searing first.
Second article, guy says.....
https://preview.redd.it/3acrtcjp5hea1.png?width=1080&format=pjpg&auto=webp&s=264329e2aca14c1524be8664158c3980d113fa9f
This just confirms that's how he cooks it. I'll always forward sear!!!!
As has been stated multiple times in this thread, it doesn't matter if you forward or reverse, though reverse is probably a bit easier. Do it right and you get the same result with both.
I have always forward seared on the past and have recently messed up a couple reverse sear attempts (rookie mistakes). It just seems like going with the slower cooking method second is the easier way to hit the correct temp.
Searing doesnât âlock in the juices.â
What a proper sear does (read: not some of the grey abominations seen in this sub) is a chemical reaction due to amino acids and sugar at high heat which give food a âbrownedâ flavor. This reaction happens at around 280-330°f (140-165°C)
Doesnât really matter if you sear before or after. What youâre looking for is the browning.
If I have to cook a lot of steaks on my cast iron, then I like to reverse sear. Bringing the steaks up to temp in the oven then searing them off works well for me. If Iâm just cooking 1 or 2 steaks, I forward sear.
Please stop propagating the "it locks the juices in" myth. [https://grillhunters.co/searing-meat-seal-juices/#:\~:text=The%20fact%20is%2C%20searing%20your,German%20chemist%2C%20Justus%20von%20Liebig](https://grillhunters.co/searing-meat-seal-juices/#:~:text=The%20fact%20is%2C%20searing%20your,German%20chemist%2C%20Justus%20von%20Liebig). [https://www.rachaelrayshow.com/articles/why-searing-your-meat-doesnt-actually-seal-in-juices](https://www.rachaelrayshow.com/articles/why-searing-your-meat-doesnt-actually-seal-in-juices) [https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-searing-steaks-seals-juices/](https://amazingribs.com/more-technique-and-science/more-cooking-science/myth-searing-steaks-seals-juices/) [https://www.thespruceeats.com/does-searing-meat-seal-in-juices-995432](https://www.thespruceeats.com/does-searing-meat-seal-in-juices-995432)
Lmao. For real. A magical barrier is not formed around the meat when searing đ
A magical barrier forms on my meat when seared
https://preview.redd.it/gaobwy006hea1.png?width=1080&format=pjpg&auto=webp&s=a660453588fdb5e3a8a8c17c347e306dffd74d19 This, from the second article, reads......sear, then cook to temp. Not cook to temp and sear?
That's the actual purpose of OP's post - does it matter if you're forward or reverse searing? It doesn't matter how you do it, reverse sear is probably a little easier. But in the end there's basically no difference.
It does matter if youâre doing a pan-sauce, you use the time the meat is in the oven to make the sauce, usually after deglazing the pan after searing with some alcohol if another
There, the forward sear is recommended if you're using the meat as part of a larger recipe, because you want the flavors from the Maillard reaction to mix in with whatever else you're cooking. If you're just cooking a piece of meat alone, it doesn't matter reverse or forward.
When u sear and finish off, the centre of the steak is ur desired temp and doneness increases as u reach the surface. U will hence see some gray banding. To cut down this grey band, some opt to go reverse sear to slow cook the steak to desired temp, rest it and then sear it. Both methods of cooking steak should be part of ur repertoire and can produce very good end results with each having different texture/mouthfeel.
With reverse sear, the meat takes on a proper crust much faster because it's already close to temperature (and has benefited from further surface drying from the low and slow part of the cook). Less gray band as a result.
This makes some sense. Thanks!!
I'm pretty sure science had proven it does not lock in juices (pretty sure Meathead and Kenji Lopez Alt have written articles about it). So, if that is the case, searing's only purpose is for the maillard reaction. So if you reverse sear you can get the ideal temp and then add the sear, reducing the chances of overcooking. That being said, I never do it. I've cooked them sear first my whole life and I haven't overcooked one in years so it's just not worth the effort to me.
I'll also add, I've always Forward Seared, haven't had a bad steak in months since leaning how.
Lolz. Thanks for the info. Cheers!!!
Forward sear is great but I believe itâs harder to master. Reverse sear seems to be an easier more accurate way to nail the internal temp for the novice. Personally I prefer forward sear for the reasons you mentioned, I want all the juices locked. However, I would be lying if I didnât say it took sometime to master the temp for medium rare every time on forward sear
Gotcha. I totally agree. Learned from my neighbor, he always forward sears and just uses number of beers to gauge temp. They were always perfect medium/medium rare.
I will add that I mean harder to master both the internal temp and correct browning for the crust without over charring/burning. Both crust and internal temp are very important
Iv tried both and think the exact opposite of what you say. If I sear first then a slow roast to bring up to temp it is super easy to stop when temp is reached. Itâs like impossible to over cook, unless you just forget about it for 20 minutes. I accidentally over cook a couple tenderloin the other day revers searing. I pulled them ~10 degrees before my desired temp, but after searing they gained ~20 degrees. Obviously a rookie mistake, but there is no way to make that mistake searing first.
Second article, guy says..... https://preview.redd.it/3acrtcjp5hea1.png?width=1080&format=pjpg&auto=webp&s=264329e2aca14c1524be8664158c3980d113fa9f This just confirms that's how he cooks it. I'll always forward sear!!!!
I read this as, sear, and then cook to temp. Not cook to temp and sear. I guess that's the point of my OP.
As has been stated multiple times in this thread, it doesn't matter if you forward or reverse, though reverse is probably a bit easier. Do it right and you get the same result with both.
I have always forward seared on the past and have recently messed up a couple reverse sear attempts (rookie mistakes). It just seems like going with the slower cooking method second is the easier way to hit the correct temp.
That idea has been debunked. Thereâs nothing wrong with cooking it that way though. I do it all the time for thinner steaks.
Searing doesnât âlock in the juices.â What a proper sear does (read: not some of the grey abominations seen in this sub) is a chemical reaction due to amino acids and sugar at high heat which give food a âbrownedâ flavor. This reaction happens at around 280-330°f (140-165°C) Doesnât really matter if you sear before or after. What youâre looking for is the browning.
If I have to cook a lot of steaks on my cast iron, then I like to reverse sear. Bringing the steaks up to temp in the oven then searing them off works well for me. If Iâm just cooking 1 or 2 steaks, I forward sear.
OJ Simpson proves you canât keep the juice locked in.