A reverse-seared steak with an
umami
The savory taste of amino acids or nucleotides (e.g., glutamic/inosinic acid) or their more flavorful salt forms (e.g., monosodium glutamate and disodium inosinate).
More info on umami
rub is our ultimate steak recipe.
The reverse sear uses indirect heat to give your steak a perfect even pink from edge to edge. Then direct heat sears on a flavorful crust from the
Maillard reaction
A browning reaction that converts proteins and sugars from food into flavor compounds. It works faster at higher temperatures.
More info on Maillard reaction
.
With just three ingredients and common kitchen tools, this dish easily surpasses most restaurant quality steaks! This recipe lets the steak’s savory, beefy flavors shine without the need for overpowering spices or sauces.
The best part is that it can even cook frozen steaks without thawing. You won’t notice a difference!
Disclaimer: This recipe uses a sprinkle of MSG (monosodium glutamate) to enhance the savory, beefy flavors of steak. If you have safety concerns about MSG, you can substitute it with umami ingredients (or skip it for a less tasty steak).
Umami Steak Ingredients
- Steak (USDA Prime or Choice recommended)
- Coarse Salt
- MSG, or umami substitute
Optional Ingredients
- Spice-Infused Steak Oil
- Compound Butter
- Spices
Reverse Sear Equipment
- Wire rack and drip pan – for dry-brining and cooking in the oven.
- Convection oven – for baking in the oven with adequate airflow.
- Heavy-duty pan – for searing on stovetop.
- Grill – alternative to oven and pan.
Recommended/Optional Tools
- Instant read thermometer – to ensure correct doneness.
- Remote thermometer – for hassle-free temperature checks/notifications.
Reverse-Seared Steak Instructions
- Season
- Season steak’s surface with coarse salt and MSG.
- Optional: For dry brining benefits, rest seasoned steak on a wire rack and drip pan in the fridge for 8 to 24 hours.
- Indirect Heat
- Optional: Insert a wired/remote food thermometer into the thickest part of the meat.
- Lay steaks over wire rack or grill grates for adequate airflow.
- Heat inside 200-300°F oven/grill.
- Remove when the steak cooks to your desired doneness.
- Rest
- Rest the steak and let it cool by 10-20°F.
- Sear
- Turn up the heat on a pan or grill to get it blazing hot.
- Sear steak on each side for a deep, flavorful crust.
- Optional: Add spices, compound butter, or spice-infused steak oil right before searing is complete.
Umami, Reverse-Seared Steak Explanation
The umami, reverse-seared steak starts with a seasoning of salt and MSG. An optional dry brine elevates the steak by giving time for the flavors to distribute.
Then a low, slow cook over indirect heat evenly cooks the steak and removes surface moisture for a better sear. A warm (not hot!) cooking temperature ensures that tenderizing enzymes can do their job as well.
Once your steak is juicy, tender, and reaches your desired doneness, take it out to rest. Resting lowers the internal temperature to prevent overcooking during the sear phase!
Searing helps maximize flavors through a browning process called the Maillard reaction. High heat speeds up this chemical reaction, searing on a flavorful crust without overcooking.
FAQs
What makes this the ‘reverse-sear’ method?
The reverse sear reverses the usual method of searing on the steak’s crust before cooking it through. Instead, it cooks the steak to your desired doneness first and then sears on a crust.
Do I need to use coarse salt to season steak?
Coarse salt reduces the likelihood of over-salting because we can see how much we’ve added. Finer salts dissolve quickly and become invisible, which may trick us into adding more.
Do I need to use MSG?
Monosodium glutamate (MSG) is a flavorful sodium salt of glutamic acid
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More info on proteolysis
to release glutamic acid and its flavor. Since most proteolysis techniques are time-consuming or would ruin the steak, supplementing with MSG is the simplest method.
Is MSG safe or dangerous?
The FDA considers MSG safe, with adults averaging 13g of MSG intake (from proteins) daily.
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Why should I salt/dry brine before cooking?
Seasoning with salt early on helps dry brine meat, which improves taste, texture, tenderness. The benefits of dry brining are more apparent at least an hour in advance.
Do I need an instant-read food thermometer for reverse-seared steaks?
An instant-read food thermometer can help you cook steak to the perfect doneness, which prevents ruining an expensive cut of meat. It’s a worthwhile investment that pays for itself by minimizing food waste.
Do I need a wire rack to reverse sear a steak?
A wire rack allows better airflow to remove the steak’s surface moisture. Otherwise, excess moisture prevents a good sear a good sear. A dry surface ensures you get a flavorful sear from the
Maillard reaction
A browning reaction that converts proteins and sugars from food into flavor compounds. It works faster at higher temperatures.
More info on Maillard reaction
.
Why should I rest the steak before searing?
Resting the steak lowers its internal temperature before applying more heat. Without resting, searing will overcook and create gray bands around the steak.
Do I need a heavy-duty/cast-iron pan to sear a steak?
A heavy-duty or cast-iron pan will hold more heat for efficient searing. Although not completely necessary, it helps to brown the steak and develop more complex flavors with the Maillard reaction.
Why should I add spices (if any) at the end of searing?
Spices will burn at extremely hot temperatures and create bitter compounds through pyrolysis.
Do I need an instant-read food thermometer for reverse-seared steaks?
An instant-read food thermometer is a worthwhile for those who cook steak often. It pays for itself by preventing under/overcooked steaks (which results in wasted money).
