I prefer to reverse sear for any pieces of meat thicker than 1.5 inches. Reverse sear works best for thicker cuts of meatĪ traditional sear tends to leave a band of well-done meat around the outside of the steak because it is seared at a high temperature first and then continues to cook over indirect heat after the sear.īoth methods can leave you with an amazing flatiron steak, but the reverse sear method will give you better texture and a much more even cook on the interior of the steak. The benefit of a reverse sear is that you can still achieve a flavorful crust on your steak but maintain a more evenly cooked internal temperature throughout the rest of the steak. Recently, reverse searing has gained a lot of popularity in the culinary world. The traditional culinary technique of searing generally starts with a sear over direct heat, then finishes the cut of meat over indirect heat. Anything past medium (145☏) and the steak will start drying out quickly. Because of its muscular structure, it benefits from being cooked to a perfect medium rare. The flat iron tends to be uniform in thickness and rectangular in shape. Other names include “Oyster Blade Steak”, “Butler Steak” and “Top Chuck Steak”. The Flat Iron (commonly shortened to flatiron) steak comes from the primal chuck, which is cut from the shoulder and provides beef known for its rich beefy flavor, tenderness, and good marbling.
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