sometime ago, a friend shared a video on my facebook.
i have been doing that since.
for this evening’s 3pax dinner i used a grain fed black angus ribeye i bought from QB Foods.
i had the vacuum packed ribeye for 3 hrs in a 60degC oven.
then i pan charred over high fire a minute on each side.
it’s called the reverse sear because the steak was prepared in the oven first to give a consistent medium rare (or medium) then seared to give a beautifully charred steak.
i had done it earlier on both angus ribeye.
& also wagyu ribeye.
for wagyu, i removed the vacuum pack & left it on a rack. this worked well for a marbled wagyu beef. the low temprature oven also gives accelerated dry aging to the fatty steak.
it does not work well for the angus ribeye as it becomes too dry, so i did the 3hrs in 60degC oven with the steak still in the vacuum pack.
if i remove the vacuum packaging & place on a rack then i increase oven temperature to 90degC & do it for only 1 hr.
& that produced a pretty similar result – an excellent steak!