Learn How To Reverse Sear Flat Iron Steak Like A Pro! (3 Easy Steps)

Reverse searing is an exceptional cooking technique that transforms a humble flat iron steak into a culinary masterpiece, rivaling the finest steakhouse offerings. This method flips the traditional grilling approach on its head, delivering an unparalleled tenderness, juicy interior, and a perfectly seared crust. In this comprehensive guide, we will embark on a step-by-step journey to master the art of reverse searing flat iron steak, ensuring an unforgettable dining experience.

Understanding the Flat Iron Steak

The flat iron steak, also known as the butler’s steak, is an often-overlooked cut that offers exceptional flavor and tenderness when properly cooked. It is a triangular-shaped steak located on the shoulder of the cow, known for its intense beefy flavor and a slight chewiness. Reverse searing is the ideal cooking method to maximize its potential, transforming it into a mouthwatering delicacy.

Equipment Essentials

To embark on our reverse searing adventure, we will require a few essential tools:

• High-quality flat iron steak
• Baking sheet lined with parchment paper
• Wire rack
• Digital meat thermometer
• Cast iron skillet or grill

The Science Behind Reverse Searing

Reverse searing involves cooking the steak in two stages:

1. Low and Slow: The steak is first placed on a wire rack over a baking sheet and cooked in a low-temperature oven (typically around 250°F) until it reaches an internal temperature of 110-115°F for medium-rare. This slow cooking process allows the steak to cook evenly throughout, resulting in a tender and juicy interior.
2. Searing: Once the steak has reached the desired internal temperature, it is removed from the oven and seared in a hot cast iron skillet or grill. This process creates a beautiful crust while locking in the juices, resulting in a flavorful and visually stunning steak.

Step-by-Step Guide: How to Reverse Sear Flat Iron Steak

1. Prepare the Steak: Season the flat iron steak generously with salt and pepper. Allow it to rest at room temperature for about 30 minutes before cooking.
2. Low and Slow: Preheat the oven to 250°F. Place the steak on a wire rack over a baking sheet lined with parchment paper. Insert the digital meat thermometer into the thickest part of the steak.
3. Cook to Desired Internal Temperature: Bake the steak in the preheated oven until the internal temperature reaches 110-115°F for medium-rare, 120-125°F for medium, or 130-135°F for medium-well.
4. Rest: Remove the steak from the oven and let it rest for 10-15 minutes before searing. This allows the juices to redistribute, resulting in a more tender steak.
5. Searing: Heat a cast iron skillet or grill over high heat. Sear the steak for 2-3 minutes per side, or until a golden-brown crust forms.
6. Rest Again: Remove the steak from the heat and let it rest for an additional 5-10 minutes before slicing and serving. This final resting period ensures that the steak remains juicy and tender.

Tips for Perfect Reverse Seared Flat Iron Steak

• Use a high-quality flat iron steak for optimal flavor and tenderness.
• Season the steak liberally with salt and pepper to enhance its natural flavors.
• Allow the steak to rest at room temperature before cooking to ensure even cooking.
• Use a digital meat thermometer to accurately monitor the internal temperature of the steak.
• Do not overcook the steak in the oven. Remove it when it reaches the desired internal temperature to prevent dryness.
• Sear the steak over high heat to create a flavorful crust while locking in the juices.
• Let the steak rest before slicing and serving to allow the juices to redistribute.

Seasoning and Sauce Suggestions

Reverse searing allows for a wide range of seasoning and sauce options to complement the natural flavors of the flat iron steak. Here are a few suggestions:

• Classic Salt and Pepper: This timeless combination enhances the steak’s natural beefy flavor without overpowering it.
• Garlic Herb Butter: Combine softened butter with minced garlic, chopped herbs (such as thyme and rosemary), and a pinch of salt and pepper. Spread the butter over the steak before searing.
• Homemade Steak Sauce: Prepare a flavorful steak sauce using ingredients like Worcestershire sauce, soy sauce, ketchup, mustard, and a touch of sweetness.
• Chimichurri Sauce: This vibrant South American sauce made with fresh herbs, olive oil, and vinegar adds a zesty kick to the steak.

Pairing Options for Reverse Seared Flat Iron Steak

Reverse seared flat iron steak pairs well with a variety of side dishes to create a complete meal. Here are a few suggestions:

• Roasted Vegetables: Toss your favorite vegetables (such as carrots, broccoli, or potatoes) with olive oil, salt, and pepper, and roast them in the oven until tender and caramelized.
• Mashed Potatoes: Creamy and comforting mashed potatoes provide a perfect base for the flavorful steak.
• Grilled Asparagus: Grilled asparagus spears add a fresh and slightly bitter note to the meal.
• Salad: A light and refreshing salad with mixed greens, tomatoes, cucumbers, and a tangy dressing complements the steak without overpowering its flavors.

The Bottom Line: Elevate Your Steak Game with Reverse Searing

Mastering the art of reverse searing flat iron steak is a culinary endeavor that will transform your home-cooked meals into restaurant-worthy experiences. By following the steps outlined in this guide, you can create a succulent, tender, and flavorful steak that will impress your family and friends. Experiment with different seasonings and sauces to customize the dish to your taste preferences. With a little practice, reverse searing will become a staple in your culinary repertoire, elevating your steak game to new heights.

Frequently Asked Questions

1. What is the best temperature to cook a flat iron steak to using the reverse sear method?

For medium-rare, cook to an internal temperature of 110-115°F. For medium, cook to 120-125°F. For medium-well, cook to 130-135°F.

2. Can I use a different cut of steak for reverse searing?

Yes, you can use other cuts of steak such as ribeye, strip loin, or tenderloin. However, the cooking times and temperatures may vary slightly.

3. How do I know when the steak is done cooking in the oven?

Use a digital meat thermometer to measure the internal temperature of the steak. Remove it from the oven when it reaches the desired internal temperature.

4. How long should I let the steak rest before searing it?

Allow the steak to rest for 10-15 minutes before searing. This allows the juices to redistribute, resulting in a more tender steak.

5. What is the best way to sear the steak?

Heat a cast iron skillet or grill over high heat. Sear the steak for 2-3 minutes per side, or until a golden-brown crust forms.