In the world of gastronomy, We are always looking for new techniques and methods to enhance the flavor and juiciness of our roast meats.. A technique that has gained popularity in recent years is “Reverse Searing” o “Upside down roast”.
If you have not yet experimented with this technique, you're missing an opportunity to take your meat dishes to a whole new level. In this article, We will guide you through the basics and steps to master the art of “Reverse Searing” and surprise your guests with perfectly juicy and flavorful roasted meats..
What is the “Reverse Searing”?
He “Reverse Searing” is a cooking technique that involves roasting meat at low temperatures for an extended period before finishing it over high heat to achieve a crispy exterior and juicy interior.. Unlike the traditional direct roasting method, where meat is cooked directly over intense heat, he “Reverse Searing” involves slow, controlled cooking that allows for even heat distribution, resulting in exceptional texture and flavor.
Steps to master the “Reverse Searing”:
- Meat selection: Choose thick, well-marbled cuts of meat, like a steak, a ribeye or a steak. The fat infiltrated into the meat will add flavor and juiciness during cooking.
- Timed: Season the meat with salt and pepper at least an hour before cooking.. This will allow the flavors to infiltrate the meat., enhancing its flavor.
- Preheating: Prepare your grill or oven, heating it to a low temperature of approximately 120-135°C (250-275°F).
- Low temperature cooking: Place the meat on the grill or rack on a baking sheet and cook over indirect heat for a long period of time.. This may take one to two hours., depending on the thickness of the meat and how you prefer the doneness.
- High heat sealing: Once the meat has reached the desired internal temperature (usually around 5-10°C below the desired final cooking temperature), remove from indirect heat and sear both sides over high heat for a few minutes for a tasty, caramelized crust.
- Repose: Allow the meat to rest for a few minutes before slicing.. This will help retain the juices and evenly distribute the flavors..
Benefits of “Reverse Searing”:
Even cooking: The technique of “reverse searing” allows for uniform cooking on the inside of the meat and perfect browning on the outside. By cooking the meat at low temperature first and then searing it at high temperature, A juicy and tender texture is achieved in every bite..
Better juice retention: When cooking meat slowly at low temperature, prevents juices from escaping, resulting in juicier, more flavorful meat.
Greater control of cooking: When starting low temperature cooking, you have greater control over the cooking point of the meat. This allows for accurate and consistent results., without the risk of overcooking.
Development of intense flavors: When cooking meat at low temperature for a long time, the flavors are concentrated and intensified, providing an exceptional taste experience.
Versatility: The technique of “reverse searing” can be applied to different types of meat, like steaks, ribs or even larger cuts like roast beef. This makes it a versatile option for any meat lover..
He “reverse searing” It is a culinary technique that offers numerous benefits when grilling meat. From even, juicy cooking to greater control over doneness and intense flavors, This technique is a great way to enhance the flavor and texture of your meat dishes..
Dare to try the “reverse searing” at your next barbecue and delight your guests with exceptional results. En Broken Table Hospitality, We are committed to providing you with the best culinary techniques so you can enjoy delicious dishes full of flavor.. Visit us and discover more culinary tips and tricks on our blog!
