Food - Drink
Guy Fieri's Steak-Searing Tip Will Get You A Perfect Crust Every Time
By KALEA MARTIN
Even the most expensive steakhouse-quality steak, won't taste the same if you don't cook it properly. That’s why so many chefs have their own foolproof method for preparing the perfect steak. Wolfgang Puck, for example, swears by searing steak on high and finishing it low and slow in the oven.
Guy Fieri, on the other hand, swears by a technique called called reverse searing. Instead of starting with the stove and finishing in the oven, he does it the other way around, slowly roasting it to his desired doneness, then transferring it to a hot cast iron skillet to sear.
This uses a food science principle called the Maillard reaction to maximize flavor. Less surface moisture and less time spent in the pan produces the best Maillard reaction sear, and with Fieri's oven-first method, this is exactly what happens. As a result, the steak is cooked evenly and gets the best possible crust.