The Perfect Electric Stone Reverse Sear

Reverse searing is a technique used to cook steak to perfection. It involves cooking with low heat and then finishing with a brief application of high heat. This technique is ideal for those who are new to cooking steak as it helps avoid overcooking. Reverse searing delivers a juicy interior and a golden crust. The low heat ensures proper cooking and the fast final sear helps the golden crust develop, leaving a medium-rare interior. The reverse sear method can be used on a variety of meats and can be cooked using a variety of equipment.

Characteristics and Values of Reverse Sear on Electric Stone:

Electric grill setup

Electric grills are a great tool for the slow cooking phase of the reverse searing technique due to their even heat distribution. This technique is perfect for cooking steak or other thick cuts of meat.

To set up your electric grill for reverse searing, you will need to create a two-zone setup. This means that one side of the grill will be set to a high temperature for direct heat searing, and the other side will be set to a low temperature for indirect heat cooking. The low-temperature zone should be set to around 225°F (107°C).

For the meat, it is recommended to use a thick cut of beef (at least 1 1/2 to 2 inches thick) for the best results. Good options include ribeye, top sirloin, New York strip, porterhouse, T-bone, and filet mignon.

Take the steak out of the refrigerator about an hour before cooking and pat it dry with paper towels. Season both sides generously with kosher salt and freshly cracked black pepper, and add your favourite steak seasoning for extra flavour.

Place the steak on the cool side of the grill and cook until the internal temperature reaches 110°F to 120°F (43°C to 49°C) for medium-rare. This can take anywhere from 30 minutes to an hour, depending on the thickness of the steak. Flip the steak every 5 minutes to ensure even cooking.

Once the steak has reached the desired internal temperature, move it to the hot side of the grill and sear for 2-3 minutes on each side, or until a nice crust forms. You can baste the steak with butter during searing for extra flavour and richness.

Remove the steak from the grill and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, making it more tender and flavourful.

Prep and seasoning

First, take your steak out of the refrigerator about an hour before cooking to bring it to room temperature. This step is important as it helps the steak cook more evenly. Pat the steak dry with paper towels to remove any excess moisture. The drier the surface, the better the sear, as moisture is the enemy of a good sear. You can even place the steak on a rack set over a rimmed baking sheet and leave it in the fridge, uncovered, overnight. This allows the cool circulating air to dry out the steak, which will improve the searing process.

Next, season your steak generously on both sides with kosher salt and freshly cracked black pepper. You can also add your favourite steak seasoning or a rub to impart extra flavour. A good option is the Hardcore Carnivore rub, which contains activated charcoal to give your steak a great appearance even before searing.

If you are using a particularly thick cut of steak, you may want to consider a longer, slower cook. This can be achieved by cooking the steak at a lower temperature for a longer period, such as cooking at 250°F for 20-30 minutes. This step can help to create an even more tender steak, as the low and slow method activates enzymes that tenderize the meat and break down muscle proteins.

Finally, when you are ready to sear your steak, crank up the heat on your electric stone to a very high temperature, around 450°F to 500°F. Add a high smoke point oil and let it shimmer before adding your steak. Sear each side for 2-3 minutes, or until a nice crust forms. You can also baste the steak with butter during this step for added flavour and richness.

Now you are ready to enjoy your perfectly reverse-seared steak!

Low and slow cook

To reverse sear on an electric stone, you must first prepare the stone. Clean the stone with warm soapy water and a soft brush, then rinse and dry it thoroughly. Do not soak the stone. Place the stone in a cold oven and heat it up gradually, as per the instructions provided with the stone.

For the low and slow cook, preheat the cool side of your electric griddle to 225°F to 250°F. Place the steak on the cool side and cook until the internal temperature reaches 110°F to 120°F for medium-rare. This can take anywhere from 30 minutes to an hour, depending on the thickness of your steak. Flip the steak every 5 minutes to ensure even cooking. Lowering the hood will reflect more heat onto the steak.

The low and slow cook phase of reverse searing allows the steak to gradually come up to temperature, drying out the surface and forming a thin, dry pellicle that browns extremely rapidly. Cooking the steak at a low temperature also activates enzymes that tenderize the meat and help break down muscle proteins.

After the low and slow cook, the final step of the reverse sear method is to sear the steak. Crank up the heat on the hot side of your griddle to 450°F to 500°F. Add a high smoke point oil and let it shimmer. Sear the steak for 2-3 minutes per side, or until a nice crust forms. You can baste the steak with butter during searing for extra flavour and richness.

High heat sear

Cooking on a stone is a great way to prepare steak, as the stone retains heat well and helps to sear the steak, giving it a nice crust. Steak stones can be heated on an electric hob, under a grill, in an oven, or in a Black Rock Grill Professional hot stone oven.

To heat a steak stone using an electric hob, place the stone directly onto the hob on full heat for 40-50 minutes. You can also place the stone under a grill on the top shelf, close to the heating element, on full heat for 40-50 minutes.

If you are using an oven, preheat the oven to 280°C/536°F or higher, and heat the stone for around an hour. If you are using a grill, turn it on to high heat and heat the stone for 30-45 minutes.

To test if your stone is hot enough, you can drop a teaspoon of water in its center—if the water evaporates immediately, the stone is hot enough. If the water bubbles, the stone needs more time to heat up.

Once the stone is hot, place your steak on it and cook it to your desired level of doneness. Then, remove the steak from the stone and let it rest for a few minutes before serving.

Rest and serve

Resting and serving are crucial steps in the reverse searing process. After searing, remove the steak from the griddle and let it rest for 5–10 minutes on a cutting board. This step is essential, as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

During the resting period, the steak's internal temperature will continue to rise slightly due to residual heat, ensuring that it is cooked to perfection. It is important to note that the steak should not be rested on a hot pan, as this may result in overcooking.

Once the resting period is complete, it's time to slice and serve. Cut the steak against the grain to ensure maximum tenderness. Serve the steak immediately with your favorite sides. Enjoy the perfectly cooked, juicy, and flavorful reverse-seared steak!

The reverse searing method produces a steak that is evenly cooked, with a melt-in-your-mouth texture. By resting the steak prior to searing, you eliminate the need for additional resting time after cooking, allowing you to serve the steak hot and fresh. This technique ensures that you achieve a perfectly cooked steak every time, with a golden brown crust and a juicy, tender interior.

Frequently asked questions