José Andrés' Searing Method For Rare Steak Lovers

There's certainly no shortage of advice about how to properly cook a steak. We quibble about the proper done-ness; we fret about whether to sear first or reverse sear. Coming to a consensus about the best way to cook a steak is probably never going to happen. One thing most cooks agree on is that a steak should be tempered, or should be allowed to come up closer to room temperature, rather than being cooked straight from the refrigerator, but after that, all bets are off and developing your own method for bringing your steak off the grill just the way you like it may be a process of trial and error. Whose techniques can you emulate?

Multiple James Beard award-winning chef José Andrés knows a thing or two about cooking steak. His dramatic live-fire experience restaurant, Bazaar Meat, in Las Vegas literally brings the heat, according to Food & Wine. Of course, the Spanish-made Josper grill-oven combos featured at Andrés' Las Vegas destination restaurant, which reach temperatures as high as 800 degrees, aren't within reach of most home cooks. But that doesn't mean we can't learn a new searing technique from Andrés, one that's particularly useful for those of us who like our steaks served rare.

Andrés has a different take on tempering steak

José Andrés told Food & Wine, "Tempering changes the whole game of steak." But what Andrés means by "tempering" is so much more than simply letting a steak warm up on the countertop. He tempers steak by cooking it over indirect heat, slowly warming the meat until it gets to about 105 degrees, just below the 125 degrees you'd be aiming for in a rare steak. Once the steak reaches 105 degrees, Andrés recommends finishing it over fire "as hot as you can dream." This slow tempering method, finished over high heat, gives you a beautifully rare steak that's warmed through to the center.

Serious Eats agrees that this slow tempering process is superior. The initial gentle cooking over indirect heat and searing last over high heat builds the perfect browned crust on the outside, while the interior of the steak cooks evenly and stays juicier. José Andrés' searing method can work indoors as well, beginning by tempering your steak in a 250-degree oven, which could take as long as 45 minutes. The steak can then be seared in a hot cast iron skillet or transferred to a hot grill. Your cut of choice and slow tempering could be the key to the perfectly cooked rare steak.