The reverse reverse sear (and other steak cooking methods)

The TRex method. LINK

Basically the opposite of the reverse sear, except you let the meat rest between searing and cooking. Sear 60-90 seconds, rest for 20 minutes, cook at 400 to desired doneness, rest for 5 minutes, eat.

Reasoning for the rest between searing and cooking:

quote:

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Now, the second most important step—letting the meat rest. I learned this important tidbit from a friend of mine, David Welch, who has been a chef at several well-known steak houses, including Pappas Bros. in Houston. Meat is mostly muscle that will contract and tighten during the searing process (think of when you get a “knot” in your shoulder muscle). For a tender, juicy steak, you must let the muscle in the meat relax before you cook your steak at a lower temperature (think of a massage working the knot out of your shoulder). After much experimentation, I have found that the optimum resting time for a steak is 20 minutes. Any longer than this and the juices start to run out of the meat. So leave the steak on a plate in your kitchen and walk away (if you have a dog, you may not want to walk away).

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This method produces a great steak. So does the reverse sear. My goal is to get the meat pink (whatever shade you like) throughout the thickness of the steak, while minimizing the brown (overcooked) meat on the edges. That is the reason I have gotten away from the hot and fast method that I used for many many years. I used to get the grill as hot as possible, throw the steak on for a few minutes on one side, flip, and a few minutes on the other side. I could produce a perfect medium rare steak (in the middle), but would end up with a 1/16" or greater brown (overcooked) edge on both sides.

I haven't tried sous vide yet, but I can only imagine that it produces a very good steak.

My go to every day steak cooking method is simple. Get the grill as hot as you can (600 on my Weber). Sear the meat on one side for about a minute. Put it on the upper rack and cook for x minutes depending on the thickness of the steak. Back on the grill to sear the other side for a minute, then back on the upper rack until desired doneness. Maybe I need to come up with a name for this method...the upper decker.

I haven't tried the famed FDB microwave method yet, but maybe one day.

I don't really care to cook steak in the house, due to the smoke produced from the sear. And it just seems more natural on a grill.

Interested to hear about other steak cooking methods. Enjoy your steak, however you cook it.