Benefits of Reverse Searing
- Even Cooking: Cooking the steak gently ensures more even heat distribution, with less gradient of doneness from the edge to the centre.
- Better Control: By slowly bringing the meat up to temperature and then searing, you have more control over achieving your desired level of doneness without overshooting the mark.
- Enhanced Flavour and Texture: The final sear creates a crust through the Maillard reaction, which wouldn't be as pronounced with a traditional sear-first method.
- Juicier Results: This method allows for better retention of juices, as the gentle cooking method limits the amount of moisture that is squeezed out of the muscle fibres.
The reverse sear is ideal for thicker cuts that are at least one and a half inches thick. For thinner cuts, a traditional sear might be more appropriate as they can cook through more quickly. This technique does require a bit more time and attention than traditional methods, but the results are well worth it for that perfect steakhouse-quality finish.
Sides and Matches
- Roasted Vegetables:
- Potatoes: Roast them until golden and crisp, seasoned with rosemary and garlic.
- Carrots and Parsnips: Their natural sweetness complements the robust flavours of the meat.
- Asparagus: Grilled or roasted with a drizzle of olive oil and a sprinkle of sea salt.
- Green Vegetables:
- Broccoli: Steamed or sautéed with butter and a touch of lemon.
- Brussels Sprouts: Roasted with bacon bits and a splash of balsamic vinegar.
- Green Beans: Tossed with almond slivers and garlic.
- Starches:
- Yorkshire Pudding: A classic British side that is perfect for soaking up the steak juices.
- Mashed Potatoes: Creamy and buttery, a comforting side that pairs well with the meat.
- Polenta: Creamy polenta seasoned with Parmesan cheese as a softer alternative to potatoes.
- Salads:
- Caesar Salad: Its creamy dressing and crisp romaine let it stand up well against the hearty steak.
- Rocket Salad: With shaved Parmesan and balsamic reduction, offering a peppery bite.
- Beetroot Salad: Roasted beetroot with goat’s cheese and walnuts for a touch of earthiness.
Ingredients that Match
- Garlic and Onions: For added depth of flavour when seasoning or creating sauces.
- Rosemary and Thyme: Fresh herbs infuse the steak with aromatic flavours during the cooking process.
- Mushrooms: Sauteed or in a creamy sauce, mushrooms are a natural companion to steak.
- Mustard: As a condiment or in a dressing, mustard adds a sharp contrast to the richness of the meat.
- Blue Cheese: For a bold, tangy contrast, try blue cheese either crumbled over salads or melted on top of the steak. Stichelton or Young Buck would be good choices.
- Red Wine: Use in sauces or reductions to complement the steak’s flavour.
These sides and ingredients not only enhance the meal but also balance the richness of the prime rib, making each bite enjoyable and full of varied textures and tastes.
