Middle Sear Method - Steak Sear Technique
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- Опубліковано 2 чер 2024
- A new method for preparing your steaks that has advantages over the direct sear and the reverse sear. The middle sear method's advantage over the direct sear is when you're searing the steak, it's already had a chance to dry out the surface of the steak so the heat from the skillet triggers the maillard reaction more easily leaving you with a better crust on your steak. It's also advantaged over the reverse sear method because the steak is finished very low and slow meaning you won't accidentally overshoot your target doneness. When doing a reverse sear, some people overcook their steak at the end when they're trying to get a crust to form at the end.
Method
Step 1. Generously season your steak with salt. Preheat the smoker to 320F degrees and place your steak in until it hits an internal temp of 70F.
Step 2. The second or middle step is to sear it - hence the name “middle sear”. Preheat a cast iron skillet to between 450-500F and pour in a thin layer of a high smoke point, neutral flavor oil like avocado oil. Place your steak in the skillet, add butter, rosemary and crushed garlic and start basting your steak.
Step 3 = Post sear, let the steak rest on a cooling rack for a minute or two. Then put it back in the smoker at 170F degrees to finish it off. Remove the steak from the smoker when it hits your desired level of doneness (130F for medium rare). No need to let this rest, you can carve into it immediately.
Items we used in this video:
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► Cast iron skillet - bit.ly/37euGqI
► Avocado Oil - amzn.to/2PtTuQA
► Knife - amzn.to/3cnky1v
► My go to salt (Kosher) - amzn.to/2RFN83S
► Black disposable BBQ gloves - amzn.to/2xoyJPd
► Salt & Pepper Mills - amzn.to/316v8mb
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► Black disposable BBQ gloves - amzn.to/2xoyJPd
► My go to salt (Kosher) - amzn.to/2RFN83S
► My go to salt (Flaky Salt) - amzn.to/2poRRbC
► Cast iron skillet - amzn.to/2xctTIg
► Carbon Steel Pan - bit.ly/3md51EN
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► Avocado Oil - amzn.to/2PtTuQA
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Oliver here, thanks so much Jared for this beautiful video! Truth be told, it is you who inspired me in the first place when you debunked the myth that letting a piece of beef warm up at room temperature for 30 minutes was going to rise its internal temperature meaningfully. So why not stick into the oven (or a smoker!) to get the party started?...
This guy could be Will Ferrell’s twin.
Really? Maybe I just don’t see it.
LMAO THIS IS SO TRUE
Never thought Will Ferral would have his own cooking show! 🤣🤣🤣
Looks amazing!
That is one serious pepper grinder! That thing could double as a table leg! But it does seem to be the right tool for the job with a steak like that!
Yeah, it’s the same size as the legs on our dining room table!
Looks great!
That looks great.
Nice looks great
Gotta try this. But man, that tomahawk and pepper grinder were HUGE!!! Great video- Thanks!!!
LOL @ the HUUUGE pepper grinder! fine looking steak
I need some cutting boards like the two you used
You guys should do different types of seasoning.
Like curry rubs or lemon pepper rubs, montreal steak spice.
Just an idea!
Sensacional muito bom top top Zeraaa 🇧🇷🥩🍖🥓🍗🤠🇧🇷
perfect. i just bought tomahawk ribeye too. ill try this method
Nice!! I cooked a huge tomahawk - open flame scorching hot sear in fire box to stick burner set at 250. Added rosemary atop, let it hit 130 internal, rest with butter atop and rosemary and garlic in foil and bam
That sounds great. I’d love to see a pic if you’ve got one.
Great videao as usual, with a special pepper grinder :D
I have a big 3.4kg angus rib eye in my freezer, waiting to be roasted...
Do you think this middle sear could be applicable with such a large meat too?
I might try this out when I do it, in 1-2weeks...
I don’t see why you couldn’t. That’s a huge ribeye!!! Is it bone in?
@@BBQandBottles Seems huge, yea :) And its without the bones. Hence I guess that the middle sear might be possible, I have a laaarge pan that might be useful for that...
(albeit not cast iron, simple nonstick+alu. I plan to do the cook in my big cast iron dutch oven)
you said because it is a thick cut, you did not do dry brining. so you dont need to do dry brining?
So was this better than reverse sear?
Where is that knife from?
It’s from Amazon and here’s the link amzn.to/3cnky1v
ทำแน่ๆ
I would like to eat.
When your girls pepper grinder is bigger than your salt mill 😢
Ok beautiful verymuch
Middle sear vs Reverse sear vs Pan sear to oven
Wow your shorts are so orginal
its a reversed sear man
Can you please fax me that bone 🙏
1st
What a waste of money on all that extra bone , get a bone in rib-eye and get the same steak and save some bucks unless you want to spend $10 more on a steak just for the cool looking handle of bone 😂