We all need a little more reverse-sear chuck steak in our lives.
editor Amiel Stanek spends all day every day trying to help readers get dinner on the table as quick and efficiently as possible. So when he gets to cook at home, he likes to slow things down and be a little...extra. Welcome toYou know what I love? Steak.
Well, friend, that's because you've never met the reverse-sear chuck steak. But I'm going to introduce you. This miracle of a non-recipe relies on two foundational ideas. The first is that, contrary to popular belief, anything can be a steak if you cook it like one. While the cuts of beef in the butcher's case that are actually labeled “STEAK” tend to be pretty expensive, there are plenty of others that, while traditionally used for braising or slow-roasting, are actually delicious when cooked to a juicy medium-rare and sliced thinly.
The second is that the conventional approach to cooking a thick steak is tricky, inefficient, and pretty intimidating for all but the most seasoned cooks—and that a practically foolproof alternative exists. That method is called the “reverse-sear,” and while, I am pretty obsessed with it. As you may have guessed, it involves flipping the usual method on its head.
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