ReverseSear Steak 2.0 (Solving Consistency Problems)

Kenji’s article on ReverseSear:
https://www.seriouseats.com/reverses...

My video on reversesear basics (why and how):
   • Steak in the Oven (as Good as Sousvide)  

My thermometers (affiliate links):
Thermapen http://tinyurl.com/4vdv2p4y
Thermopop http://tinyurl.com/2zncc47j

00:00 Intro
02:35 Experiment Design
06:28 Steak Thickness
10:21 To PreSalt or not to PreSalt
13:00 Sear Variations
13:47 To Rest or not to Rest
15:54 Warm up the Plate
16:41 Meat Quality
19:03 SousVide Doneness vs ReverseSear Doneness
20:21 Lessons Learned

How to ReverseSear:

Preheat the oven to 250F (120C). Dry the steak that is at least 1.25” (3.2cm) thick with paper towels and season with salt and optional black pepper. Place on a rack that is set inside a baking sheet and place in the oven until the steak reaches the correct temp based on thickness (make sure to insert the thermometer sideways and fish around for the minimum temp).

1.25 inches thick (3.2 cm) 95F (35C)
1.5 inches thick (3.8 cm) 100F (38C)
1.75 inches thick (4.4 cm) 110F (43C)
2 inches thick (5.1 cm) 115F (46C)

Remove the steak from the oven and put a plate in the oven to warm up. Set a skillet over high heat and add just enough oil to cover the bottom (use more for lean steaks like a tenderloin). When the pan is hot, add the steak and brown on both sides, without exceeding 90 sec per side. Turn off the skillet and stand up the steak to brown the sides briefly (about 1520 sec). Remove the plate from the oven and place the steak on it. Insert a thermometer to find the min temp and let the steak rest 1015 min or until the temp stops to go up and starts to go down.

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