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Why Andrew Zimmern Prefers The Reverse Searing Method For Beef
Depending on the heat of the cooking source and the depth of the cut, meat usually cooks from the edge to the center, creating uneven cooking and a dried-out meat layer. Cooking a thin steak versus a two-inch expensive steak requires different techniques, which is why chef Andrew Zimmern prefers the reverse searing method, according to his recent post.
To achieve a more evenly cooked beef steak, chefs like Zimmern prefer reverse searing, which basically means searing the steak at the end of the cooking process. While grilling a tomahawk steak on Instagram, Zimmern explains how he first slow-cooks the steak over indirect heat before searing it over high heat to create a flavorful crust.
Zimmern promotes reverse searing when cooking thick meat cuts, calling the method ‘more forgiving.’ Since the meat is cooked, the surface is already dried out, making the Maillard Reaction (the chemical process that creates new aromas, flavors, and colors on the surface of beef) smoother. Cooking at lower temperatures also gives you more time to nail the best medium-rare steak.