Food - Drink
José Andrés’ Searing Method For Rare Steak Lovers
By MEGGAN ROBINSON
While allowing the steak to come to room temperature before cooking is something we all can agree on, how to best prepare it on the grill is an argument that still continues. However, multiple James Beard award-winning chef and owner of Bazaar Meat in Las Vegas, José Andrés, has a very distinct say in the matter.
When José Andrés says to "temper" the steak, he isn’t talking about letting it warm up on the counter, but instead cooking it over indirect heat until it reaches a temperature of 105 degrees. Andrés then recommends to finish it over fire "as hot as you can dream" for a beautifully rare steak that's warmed through to the center.
Gently cooking over indirect heat and searing last over high heat will build the perfect browned crust on the outside, while the interior of the steak cooks evenly and stays juicier — and it can even work indoors. Just temper your steak in a 250-degree oven for up to 45 minutes, then sear it in a hot cast iron skillet or transfer to a grill.