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Sear-Roasting in Reverse? [moved from General Topics]

k
kjonyou Mar 13, 2011 10:44 PM

I am loving this classic cooking method chefs use for steaks. Sear both sides in a very hot pan, then finish in an oven at 450 for 7-8 min. You end up with a very nice crust and evenly cooked edge to edge.

The question I have is, can this be reversed? I was thinking that cooking it in the oven first then finish in a pan would give me several advantages.

First, while the meat is resting, I would have about 5 minutes to build a pan sauce for perfect timing. Secondly the lower temp cooking gets more even pepetration.

Alton Brown has a similar method but he just finishes under the brioler without the use of a pan or sauce.

Has anyone tried this approach?

  1. j
    JeremyEG Mar 13, 2011 11:15 PM

    I've done it before and it has worked provided the pan is very hot.
    Good luck!
    JeremyEG
    HomeCookLocavore.com

    1. paulj Mar 13, 2011 11:32 PM

      ATK did that with a beef tenderloin - slow roast to a uniform doneness, finished with browning in a pan.

      2 Replies
      1. re: paulj
        alkapal Mar 14, 2011 07:28 AM

        i was also going to mention ATK. their tenderloin looked terrific, too.

        1. re: alkapal
          e
          ESNY Mar 14, 2011 02:27 PM

          ATK does that with thick cut strip steaks too. A low oven, like 250-275ish and then finish on the stove. The dry heat of the oven dries out the outside of the steak which enables a better sear and the low oven results in a smaller band of grey on the outside. I've done this for individual steaks and it works beautifully.

      2. Caroline1 Mar 14, 2011 07:38 AM

        That's the "norm" for a sous vide steak, cook first and sear after, but I'm not convinced it's the optimum choice for hot air roasting simply because, despite what many will tell you to the contrary, I find that searing does help seal in the juices. And whether seared first or last, the steak should still rest prior to slicing, so you have time for your pan sauce either way. But hey, why not give it a shot and tell us what you think?.

        2 Replies
        1. re: Caroline1
          LiveRock Mar 15, 2011 02:10 AM

          I feel like cooking is always going to render some of the juices and they certainly help flavor the pan sauce. In my experience though, the slow roast - sear later method leaves very little juice behind... especially if the steak is properly rested.

          Hmm...why do I suddenly crave steak & eggs for breakfast?

          1. re: LiveRock
            k
            kjonyou Mar 16, 2011 01:39 PM

            Good point, I guess if I was making a filet with a wine reduction better to stick with Sear Roast. But if using say Top Sirloin go with what makes the steak the juicyest and do a seprate sauce without drippings.

        2. j
          joonjoon Mar 14, 2011 01:45 PM

          Yes, the reverse sear actually works better than the sear-then-roast method - by better I mean it minimizes the grey band and give you the a darker sear. If you're anal you will pat the meat dry before searing.

          If you want the deepest sear possible you can actually sear before AND after. My personal preference is for the reverse method - it's quick and easy.

          People believe searing first seals in juices, but this myth has been debunked pretty thoroughly at this point.

          1 Reply
          1. re: joonjoon
            k
            kjonyou Mar 15, 2011 02:00 AM

            Sear twice, why didnt I think of that! Will have to try soon.

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