94
Reverse sear on some NY strips for steak sandwiches (sopuli.xyz)
submitted 1 month ago by to c/cooking@lemmy.world
16 comments fedilink hide all child comments
 

Spent a little too long between flips while in the cast iron but the sandos of steak+provolone on sourdough turned out great.

you are viewing a single comment's thread
view the rest of the comments
[–] 5 points 1 month ago (7 children)

"Reverse sear" would imply the inside of the steak is thoroughly cooked, and the outside is raw.

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 7 child comments
    •
  • [–] 16 points 1 month ago* (last edited 1 month ago)

    Reverse sear just reverses the order of cooking.

    A "normal" sear is you putting the raw steak on the pan, and that frying is what actually cooks the steak, from the outside in.

    A reverse sear cooks the steak first, getting the whole thing to (or close to) temp, and then very quickly searing the outside at very high heat - the speed means the inside doesn't cook much more, but you still get the delicious crispy bits on the outside. It tends to give you a more even cook inside and a better sear outside - the only drawback is that there are more steps and it takes longer 🤷‍♂️

  • permalink
  • fedilink
  • source
  • parent
  • [–] 2 points 1 month ago (2 children)

    Maybe call that inverse sear?

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 2 child comments
    •
  • [–] 4 points 1 month ago (1 child)

    Reverse sear is already the established vernacular in food society. If we started renaming things we would have to start with correcting "open face sandwich".

  • permalink
  • fedilink
  • source
  • parent
  • hideshow 1 child comment
    •