Reverse sear hanger steak: the ultimate guide to transform tough cuts into culinary delights
What To Know
- Reverse searing is a culinary technique that involves cooking a steak at a low temperature in the oven before finishing it on a hot grill or skillet.
- Roast the steak in the preheated oven for 30-45 minutes, or until the internal temperature reaches 115°F (46°C) for medium-rare.
- Letting the steak rest before slicing allows the juices to redistribute, resulting in a more tender and flavorful steak.
Reverse searing is a culinary technique that involves cooking a steak at a low temperature in the oven before finishing it on a hot grill or skillet. This method produces a steak with a perfectly cooked interior and a flavorful, crispy crust. Hanger steak, with its intense flavor and tender texture, is an ideal candidate for reverse searing. Here’s a step-by-step guide to help you master this technique:
Ingredients:
- 1 pound hanger steak
- Salt and pepper to taste
- Olive oil
Equipment:
- Oven
- Meat thermometer
- Cast iron skillet or grill
Step 1: Season the Steak
- Remove the hanger steak from the refrigerator and allow it to come to room temperature for about 30 minutes.
- Season the steak generously with salt and pepper on both sides.
Step 2: Preheat the Oven
- Preheat your oven to 250°F (120°C).
Step 3: Roast the Steak
- Place the seasoned steak on a wire rack set over a baking sheet.
- Roast the steak in the preheated oven for 30-45 minutes, or until the internal temperature reaches 115°F (46°C) for medium-rare.
Step 4: Sear the Steak
- Heat a cast iron skillet or grill over high heat.
- Brush the steak with olive oil and sear it for 2-3 minutes per side, or until a nice crust forms.
Step 5: Rest the Steak
- Remove the steak from the heat and let it rest for 10-15 minutes before slicing and serving. This will allow the juices to redistribute, resulting in a more tender and flavorful steak.
Tips for Success:
- Use a meat thermometer to ensure that the steak is cooked to your desired doneness.
- Don’t overcook the steak. Remember, it will continue to cook while resting.
- Let the steak rest before slicing. This will prevent the juices from escaping and ensure a moist and tender steak.
Variations:
- For a more intense flavor, marinate the steak overnight in your favorite marinade before roasting.
- Add your favorite herbs and spices to the salt and pepper for a customized seasoning blend.
- Serve the steak with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.
The Final Word:
Reverse searing hanger steak is a technique that combines the precision of oven cooking with the intense flavor of grilling. By following these steps, you can create a perfectly cooked steak that will impress even the most discerning palates.
Questions You May Have
Q: What is the best way to season hanger steak?
A: Season the steak generously with salt and pepper on both sides. You can also add your favorite herbs and spices for a customized seasoning blend.
Q: How long should I roast the steak in the oven?
A: Roast the steak for 30-45 minutes, or until the internal temperature reaches 115°F (46°C) for medium-rare.
Q: How long should I sear the steak for?
A: Sear the steak for 2-3 minutes per side, or until a nice crust forms.
Q: How do I know when the steak is cooked to perfection?
A: Use a meat thermometer to ensure that the steak is cooked to your desired doneness.
Q: Why should I let the steak rest before slicing?
A: Letting the steak rest before slicing allows the juices to redistribute, resulting in a more tender and flavorful steak.