How to Cook a Reverse Sear Steak

Welcome to our ultimate guide on how to cook a mouth-watering Reverse Sear Steak! This cooking technique is perfect for achieving a beautifully tender and evenly cooked steak with a delectable crust. The reverse sear method involves gently cooking the steak at a low temperature first, followed by a quick sear in a sizzling hot pan to lock in the flavours and create a delicious, caramelized exterior. In this recipe, we’ll take it a step further by enhancing the steak’s richness with the luxurious flavour of beef tallow. So, let’s dive into the steps and make your steak dreams come true!

The Secret Ingredient – Beef Tallow

Beef tallow, derived from rendered beef fat, is a traditional cooking fat that has been used for centuries. It is prized for its high smoke point, which means it can withstand high temperatures without breaking down or producing harmful compounds. This makes beef tallow an excellent choice for frying your reverse sear steak, as it ensures a golden, crisp sear while imparting a rich and savoury flavour to the meat. The natural richness of beef tallow adds a delightful depth to the overall taste experience. However, if you prefer an alternative option, you can use butter instead. Butter lends its own unique flavour and richness to the steak, resulting in a slightly different taste profile. So, feel free to choose the option that suits your preferences best.