Question about reverse sear method for steak (oven)

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So, the new kitchen is up and running so what better way to test it out than a nice fat ribeye steak from the butchers, with a potato dauphinoise etc. this weekend

I have an Anova sous vide, and love the results, but my new ranger oven can actually go down to 30c. I've been reading up that the reverse sear method can actually give better results than sous vide as it helps dry out the exterior and give a better crust when you sear it in the pan. So I'd like to give it a whirl. Reading the Serious Eats guide his approximate timings are all for a 120c oven although he does say;

Preheat oven to anywhere between 200 and 275°F (93 and 135°C); if your oven goes lower, you can set it to an even lower temperature, though it will take longer to cook.

I believe my oven goes as low as 30c, perhaps in 5c intervals. So if I were to set it at 45-50c I could just bung it in for 1-2hrs like sous vide right? Or would it take longer than sous vide?

The only issue I have here is that I don't have a wireless thermometer that goes in the oven. I do have a Thermapen though, but obviously that involves taking the steak in and out of the oven...

 

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Putting it on top of a gaming computer? Seriously? lol

Not sure if @Ormy1 is joking or not. Leaving meat at 30c for 4-6hrs sounds like a nice way to grow some bacteria on it to me

Anyway, it’s all about consistency. Unless you’re a grill chef doing 30 steaks a night you’re not going to be consistent just chucking it in the pan. And if it’s a thick cut you’ll end up with the outer parts well done, and rare in the middle. With sous vide or reverse searing you can consistently get 50c (or whatever you want) throughout, rendering the internal fat better at a slower temp (providing a much juicer steak) and not having approx 0.5 secs between a great steak and an “ok” steak.

I’ll be honest though, the biggest game changer for steak is salting at least 1hr before. If you want juicy, do that.

 

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Steaks were salted, went in the oven at 50c at 6pm. Reckon they’ll be up to temperature by 8pm?

 

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Panicked slightly. They weren’t really doing much with 45mins to go. Thermapen was only reading the oven as high 30s so perhaps it struggles to hold such a low consistent heat? (It’s a new range!). Bumped it to 85c, went for a walk and we’re hitting 49/50c for the steaks now. Turned it back down whilst the potatoes continue in the other oven, hopefully steaks won’t overcook in the meantime.

 

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How did it turn out?

Ack, not great. Great crust but erring to medium well (when I was aiming for medium rare). Looked pinkish inside but I suspect the long time in the oven and fiddling with temps may have overly dried it out. It was strange- there was plenty of juice but it was definitely dry. Every days a school day!

 

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A temp probe that goes in the oven is a very worthwhile investment imo. Doesn't have to be wireless

Yep I tried to be clever since my oven temp went as low as 50c. Should have trusted Kenji as usual A thermometer/probe is definitely on the list to purchase..

 

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Only someone like donald trump would want an oven cooked steak. And then he'd probably put tomato ketchup on it. The Heathen.

Lol did you forget your first post after the 8mins? As said above it’s a similar principle to sous vide. Much easier to get an exact temperature (if you do it correctly) and it’s called a reverse sear because you sear it afterwards and get all the good crust/browning which is the benefit to frying/grilling in the first place.

 

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Get in the bin.

A little bit of science goes a long way in cooking. Try salting your steak 1hr before cooking (no less than 45mins) and I guarantee you’ll be converted. That’s just one example. The science of reverse sear or sous vide isn’t actually that complicated. You want your steak a particular done-ness which means a certain temperature. Why not cook it tk exactly that temperature

There’s a Serious Eats article out there to explain salting , but I’m on my phone and blah. Google it.

 

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Season with pepper

Why only pepper? As I mentioned above salting steaks (at least 45mins before, preferably longer) has given the biggest improvement to them of anything I’ve tried.

Also, err grapeseed oil?

 

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Each to their own though.

Totally do what works for you but honestly pre-salting steaks makes such a huge difference. There’s a Serious Eats article all about it. They come out 10x more juicy, and because you’re essentially brining the steak the seasoning really penetrates all of it rather than just having a well seasoned crust. It’s really worth it

Yeah, grapeseed oil.

I just Googled it. Ok, I thought it was a typo on rapeseed oil