Cooking Steak – The Reverse Sear Method

FudeHouse gives an alternative take on a classic – the humble steak. Helmed by Jeffrey de Picciotto (currently Director of Product at the Momofuku Food Lab), FudeHouse features tips and tricks for almost anything food-related. Unfortunately, the website (and its related social media pages – YouTube, Vimeo, Twitter, and Facebook) have sat idle for a little too long (perhaps due to other pressing commitments); but the videos are still very much worth a look – or maybe two, or more.

Now, back to the aforementioned “reverse sear” method.

With a decent amount of trial and error (working with different cuts of steak, figuring out the oven’s “temperaments” and “hot spots”, etc), it could work out pretty well for most home cooks for events such as – but not limited to – family dinners and situations which require one to make a good first impression.

However, the same cannot be said for commercial kitchens; cooks and chefs are not likely to buy into this method – think about the deluge of multiple orders (in addition to the steaks), the constant opening-and-closing of oven doors (which would definitely affect the temperature and time to cook the steak as per the video), etc.

Nevertheless, it is still an interesting way of looking at things from a different perspective. I would probably give it a go if I’m yearning for, judging from the video, a juicy piece of steak.

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2 thoughts on “Cooking Steak – The Reverse Sear Method

  1. Sihan 29/04/2015 at 7:02 PM Reply

    genius!!! thanks so much for sharing this one!

    • hairilsukaime 29/04/2015 at 8:25 PM Reply

      Hi Sihan, thanks for dropping by! I’m just doing my part by “passing it on” by means of sharing what I’ve discovered on the Net.

      There are some valid points as to what is being said in the video in terms of science and such. Alternative methods of doing things (other than common/age-old methods) can often yield surprising results.

      Glad you’ve found it useful and interesting. 🙂

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