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Mastering the "Reverse Sear"
Total: 20 mins
Prep: 5 mins
Cook: 15 mins
It's easy to be intimidated by the thought of cooking a high-end steak, like Wagyu, but in reality, because it is already such high quality, the cooking process couldn't be easier. This is really simple way to do it without any fancy equipment or smokers. First, thaw your steak in a water bath in the sink. Depending on the thickness and type of steak, this should take between 15 and 60 minutes (15 - 20 for a Striploin up to an hour for a Cowboy Cut Ribeye). Use COOL water that is no warmer than room temperature. Never use hot water or the microwave.
Let your steak rest on the counter and come to room temperature (approx. 10 mins).
Warm your oven (or smoker) to 280F and decide whether you want to sear in a cast iron pan or on the BBQ. You will want to get that prepped/cleaned as necessary. Personally, I like to sear in the cast iron pan. Because of the high fat content of Wagyu, it can often promote flames on the BBQ, so keep a water spray bottle handy if you do decide to use the BBQ.
Place your steak on a baking pan with short edges - like a cookie sheet. Salt both sides generously with your coarse salt of choice. I like to use Himalayan Pink Salt. If you have multiple steaks, make sure they have at least an inch between them and are not touching. The salt provides a nice moisture barrier but remember to put it on immediately before it goes in the oven (or in your smoker). This will prevent it from drawing moisture out of your steak. You will know if you did it too soon as there will be a puddle under your steak. This is something you want to avoid.
If you have a temperature probe that is oven safe, put it in the end of the steak now. Otherwise, you will have to probe periodically to monitor the internal temp as it is cooking.
Depending on how well-done or rare you like your steak, you can pull it off when it's reached the desired internal temp. Keep in mind, it will continue to keep cooking in the next few steps, so don't over cook it. I like to do my regular cut Wagyu Ribeye or Striploin to about 140F internally and about 148F on the Cowboy Cut Ribeye because they are just so much thicker. My ideal finished steak is Medium.
Once your internal temp is reached, remove the steak from the oven and put it directly into the already HOT cast iron pan (wear an apron and kitchen gloves, it will probably splatter). Do not use any oil, butter or margarine in the pan. It will not do anything except promote splattering hot oils and will mess with the natural taste of the Wagyu.
Sear on both sides. Again, you are just searing, so don't leave it in here too long. A minute or two total is usually good enough. On a Cowboy Cut Ribeye, you might be a minute longer.
Place on a cutting board and let it rest under a tin foil cover for 3 - 10 minutes. Keep in mind, it will keep cooking as long as it is covered.
Uncover and slice! Enjoy!
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