Butcher Hacks: The Reverse Sear

Failsafe Way to Cook a Steak

Photo by Sven Brandsma

Standing behind a butcher’s counter for seven years, I got asked a lot of questions. What’s your favorite cut of meat? Can I freeze this? What’s your BEST Steak? Why do they call it head cheese?

But the most common question I would receive was also one of the most controversial. What’s the best way to cook a steak????

Ooof. I hated that question.

Every time it came up, in a split second, I had to do some mental calculus that would have made Stephan Hawking sweat.

First, I needed to confirm the cut of meat was even apt for searing. So many people falsely assume beef=steak.

Second, I had to sum up the cooking acumen of my customer. Did they look like an analytical Alton Brown, headstrong Gordan Ramsey, time-conscious Rachael Ray, or a disastrous Lucile Ball.

Finally, I needed to know the equipment on hand. Did they have a grill or cast iron pan? Oven, or stove top? And please God, please say they had a thermometer?

My analysis complete, I would then take a breath, smile big, and almost always offer the same advice. The Reverse Sear my friend….