How To " COOK " The Perfect Wagyu Beef Steak !

Why Should You Reverse Sear Your Steak?

It's called the reverse sear because it flips tradition on its head. Historically, almost every cookbook and chef have taught that when you're cooking a piece of meat, the first step should be searing. Most often, the explanation is that searing "locks in juices." These days, we know that this statement is definitively false. Searing does not actually lock in juices at all; it merely adds flavor. Flipping the formula so that the searing comes at the end produces better results. But what exactly are those better results?

More Even Cooking

The temperature gradient that builds up inside a piece of meat—that is, the difference in temperature as you work your way from the edges toward the center—is directly related to the rate at which energy is transferred to that piece of meat. The higher the temperature you use to cook, the faster energy is transferred, and the less evenly your meat cooks. Conversely, the more gently a steak is cooked, the more evenly it cooks.

Better Browning

When searing a piece of meat, our goal is to create a crisp, darkly browned crust to contrast with the tender, pink meat underneath. To do this, we need to trigger The Maillard reaction. the cascade of chemical reactions that occur when proteins and sugars are exposed to high heat. It helps if you think of your screaming-hot cast iron skillet as a big bucket, and the heat energy it contains as water filling that bucket. When you place a steak in that pan, you are essentially pouring that energy out of the skillet and into the steak. By starting steaks in a low-temperature oven, you wind up with almost zero overcooked meat whatsoever. Juicier results are your reward.

To get the moistest possible results, you should start with the driest possible steak!

Moisture is the biggest enemy of a good sear, so any process that can reduce the amount of surface moisture on a steak is going to improve how well it browns and crisps—and, by extension, minimize the amount of time it spends in the pan, thus minimizing the amount of overcooked meat underneath. It's a strange irony that to get the moistest possible results, you should start with the driest possible steak.

The reverse sear is aces at removing surface moisture. As the steak slowly comes up to temperature in the oven, its surface dries out, forming a thin, dry pellicle that browns extremely rapidly. Want to get your steak to brown even better? Set it on a rack set in a rimmed baking sheet, and leave it in the fridge, uncovered, overnight. The cool circulating air of the refrigerator will get it nice and dry.

How to Reverse Sear a Steak

The process of reverse-searing is really simple: Season a roast or a thick-cut steak (the method works best with steaks at least one and a half to two inches thick), arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low oven—between 200 and 275°F (93 and 135°C). You can also do this outdoors by placing the meat directly on the cooler side of a closed grill with half the burners on. Cook it until it's about 10 to 15°F below your desired serving temperature (see the chart at the end of this section), then take it out and sear it in a ripping-hot skillet, or on a grill that's as hot as you can get it.

Ok would you like it broken down for you? Lets do this.

1. Season your OMD Wagyu Beef Steaks—I like ribeyes, but this will work with any thick steak—generously with salt and pepper on all sides, then place them on a wire rack set in a rimmed baking sheet. If you're cooking the steaks on a grill, skip the rack and pan.
2. Preheat your oven to anywhere between 200 and 275°F (93 and 135°C). The lower you go, the more evenly the meat will cook, though it'll also take longer. If you have a very good oven, you can probably set it even lower than this range, but many ovens can't hold temperatures below 200°F very accurately.

3. Low and Slow Place the steaks—baking sheet, rack, and all—in the oven, and roast until they hit a temperature about 10 to 15°F below the final temperature at which you'd like to serve the meat. A good thermometer is absolutely essential for this process.If using the grill, just place the steaks directly on the cooler side of the grill, allowing them to gently cook via indirect heat.

4. Lets Sear Just before the steaks come out of the oven, add a tablespoon of Butter to a heavy skillet, then set it to preheat over your strongest burner. Cast iron works great, as does triple-clad stainless steel.

As soon as that Butter starts sizzling, add the steaks along with a tablespoon of Olive Oil, Some fresh herbs and let them cook, swirling and lifting occasionally, until they're nicely browned on the first side. This should take about 45 seconds. Flip the steaks and get the second side, then hold the steaks sideways to sear their edges.

To finish on the grill, remove the steaks and tent them with foil while you build the biggest fire you can, either with all your gas burners at full blast and the lid down to preheat, or with extra coals. When the fire is rip-roaring hot, cook the steaks over the hot side, flipping every few seconds, until they're crisp and charred all over, about a minute and a half total.

Serve the steaks immediately, or, if you'd like, let them rest for at most a minute or two. With reverse-seared steaks, there's no need to rest your meat, as you would with a more traditional cooking method. Enjoy !