Serious Eats Reverse Sear Food

ROASTED AND REVERSE SEARED PRIME RIB RECIPE

Steps:

• Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).
• Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well-browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.

ROASTED AND REVERSE SEARED PRIME RIB RECIPE

Steps:

• Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).
• Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well-browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.

REVERSE-SEARED STEAK RECIPE

Steps:

• If Cooking on the Grill: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate .
• Set steak(s) on cooler side of grill and let cook uncovered, turning occasionally, until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. Cooking time can vary greatly, so check the steaks often.
• Transfer steak(s) to a platter and tent with foil. If you are using a charcoal grill and your coals have died down, build up the biggest fire you can. If using a gas grill, make sure all burners are turned to their highest heat and allow the grill to preheat with the lid closed.
• Return steak(s) to the hottest part of the grill and cook, turning frequently, until crisp and charred all over, about 1 1/2 minutes total. Serve right away.

REVERSE SEARED PORK CHOPS

Steps:

• Pat chops dry with a paper towel. Combine salt and sugar and season pork generously on all sides. Put on wire rack on rimmed baking sheet and refrigerate uncovered at least 8 hours and up to 24.
• The next day, preheat oven to 250* F Place baking sheet with pork chops in oven and cook until an instant read thermometer inserted in the center of a chop registers 100-110*F for medium rare, about 30 minute or 110-120*F for medium, about 35 minute.
• Heat oil in a stainless steel or cast iron skillet over high heat until smoking. Place chops in skillet and cook, turning occasionally, until starting to brown, about 1 1/2 minutes. Add butter, shallots and thyme to skillet. Continue cooking, spooning shallots and thyme on top of chops and basting with butter until golden brown on both sides and well crusted, about 2 minutes longer. Hold chops with tongs and sear the fat on the sides about another minute. Transfer chops to a clean rack set in a rimmed baking sheet and let rest 3-5 minutes.
• Reheat drippings in pan and pour over chops just before serving.

PORK LOIN ROAST WITH WINTER VEGETABLES RECIPE

Steps:

• Place pork on a wire rack set in a rimmed baking sheet. Transfer to oven and roast until internal temperature reaches 140°F (60°C), about 2 hours. Remove from oven and tent with foil for at least 15 minutes and up to 45 minutes.
• Increase oven temperature to 500°F (260°C). Bring a medium pot of salted water to a boil and cook parsnips and carrots until crisp-tender, about 3 minutes. Drain well. In a large bowl, toss parsnips, carrots, radishes, and turnips with just enough olive oil to coat. Arrange in a single even layer on 2 rimmed baking sheets and/or a large baking dish or roasting pan and roast until vegetables are browned and tender, about 25 minutes.
• Return roast to oven and cook until crisp and browned on the exterior, about 10 minutes. Remove from oven, tent with foil, and allow to rest for 15 minutes. Return vegetables to bowl, drizzle lightly with fresh olive oil, and toss with parsley, lemon zest, and ginger. Season with salt and pepper.
• Carve roast by slicing between each rib. Serve with roasted vegetables and tapenade sauce.