Just like to announce that the reverse sear steak cooking method really works and is virtually idiot proof with a meat thermometer.
Replies
It does. I think it works better for duck breasts though. Working my way through that FT article I find the flipping-every-30-seconds works best, but that might be because we prefer fillet steak
aug 29, 2025, 6:49 pm • 3 0 • view
I’m assuming this is Tim Hayward At It Again? (My sister bought me his Steak book and it is excellent)
aug 29, 2025, 7:25 pm • 1 0 • view
Yes!
aug 29, 2025, 7:35 pm • 2 0 • view
He has an excellently obsessive set of posts on Instagram on the subject of martinis 🍸
aug 29, 2025, 7:45 pm • 1 0 • view
Ooooh
aug 29, 2025, 6:50 pm • 1 0 • view
I say this assuming you used sous vide to do the pre-searing cooking?
aug 29, 2025, 6:51 pm • 2 0 • view
Nah low oven
aug 29, 2025, 6:52 pm • 2 0 • view
Ahh, I need to give them one a go again as I ended up undercooking them as I didn't trust just to leave them in for that long. And we do actually have an oven that will happily sit at exactly 60 degrees
aug 29, 2025, 6:54 pm • 3 0 • view
With duck breast you've got a lot more fat to render than a steak, particular a fillet (This is a rib eye / can't really be bothered with steak household)
aug 29, 2025, 6:51 pm • 3 0 • view
getting proper Maillard is still not idiot-proof even with a thermometer, though
aug 29, 2025, 7:53 pm • 0 0 • view
What does it entail and why is it in reverse ?
aug 29, 2025, 6:48 pm • 1 0 • view
Very slow cook then sear
aug 29, 2025, 6:48 pm • 3 0 • view
As long as it’s a proper thick cut steak. A plastic wrapped thin steak from supermarket won’t work this way 3-4 cm thick is best
aug 29, 2025, 6:53 pm • 3 0 • view
This was my introduction and as OP says, foolproof www.seriouseats.com/reverse-sear...
aug 29, 2025, 7:04 pm • 3 0 • view
Controversial!
aug 29, 2025, 6:49 pm • 2 0 • view
I am a big fan of your cooking - maybe discount the spatchcock burnt chicken but everyone makes mistakes and it probably tasted nice. It would help if you provided more details. Also you have been a bit lax on banking stuff lately not sure if you may have had other commitments.
aug 29, 2025, 6:53 pm • 1 0 • view
And because the surface of the meat dries in the oven, it makes it easier than sous-vide to get a good sear.
aug 29, 2025, 6:54 pm • 0 0 • view
Is this broadly the same thing as cooking it in a sous vide for hours , then throwing it in super hot oil in the cast iron pan for like, a few seconds? I really like that method very foolproof.
aug 29, 2025, 7:37 pm • 2 0 • view
Ooooh: I'm due a celebration steak when I get a new job
aug 29, 2025, 6:50 pm • 2 0 • view
It's a game changer. A friend who runs a restaurant told me to do it. He also said, when you're absolutely sure the pan is hot enough to sear, give it another five or ten minutes on the flame, and then it really will be hot enough.
aug 29, 2025, 7:18 pm • 1 0 • view