There are loads of ways to cook pork steak. You can braai it, pan-fry it, roast it in the oven, or even cook it in the air fryer. But there’s a less-known method that makes cooking pork steak a breeze, and once you give it a go, you’ll probably swear by it. It’s time to learn the art of reverse searing pork.

Reverse searing involves placing the pork steak in a low-temperature oven, slowly bringing it up to your desired level of doneness, and then giving it a quick sear in a sizzling hot pan on the stove to achieve a beautiful brown crust. The benefits of reverse searing pork steak are many, from convenience and consistency to overall quality and flavour.

Pork steak can be a bit on the pricey side, especially if you’re going for larger, higher-quality cuts. So, making the most of your pork steak and your hard-earned cash is crucial. Cooking pork steak isn’t always a walk in the park, with various factors to consider like heat control, internal temperature, resting time, and so on.

Fortunately, reverse searing takes care of most of these factors, making the remaining ones easier to manage. Let’s delve into the advantages of reverse searing your pork steak.

Even and Precise Cooking

The key to a good pork steak lies in even cooking. Nobody wants to slice into their pork steak and find half of it pink and the other half grey. While grilling or pan-frying pork steak is doable, it requires more attention and skill. Cooking pork steak sous vide guarantees even cooking every time, but not everyone has a sous vide machine. That’s where reverse searing comes in handy.

Cooking your pork steak in a low-temperature oven ensures it reaches the desired temperature evenly. After a quick sear in a hot pan or on the grill, the inside of your pork steak will be just how you like it. Whether you prefer your pork steak medium rare or well-done, reverse searing delivers without compromising on that crispy exterior.

Another advantage of reverse searing is the ability to cater to individual preferences. If you like your pork steak medium-rare but someone else prefers it medium-well, you can cook both simultaneously, ensuring everyone’s happy. And isn’t that what cooking’s all about?

Better Crust

Achieving a deep brown crust on pork steak depends on the meat’s moisture when exposed to high heat, known as the Maillard Reaction. Reverse searing makes it easier to achieve a crusty exterior by removing the surface moisture during the oven cooking phase.

When you sear a pork steak straight from raw, it often retains moisture, leading to a grey appearance. With reverse searing, the exterior dries out in the oven, allowing the Maillard Reaction to kick in the moment it hits the hot pan or grill. A quick sear of no more than thirty seconds per side is all it takes to achieve that caramelised crust.

Easy and Effective

Reverse searing takes the stress out of cooking pork steak. With so many variables in play when cooking pork steak, controlling them can be tricky. Reverse searing, however, regulates the temperature for you. All you need to do is keep an eye on the oven and check the temperature when it’s due. It’s the lazy cook’s dream technique, offering restaurant-quality results with minimal effort.

Any Cut of Pork Steak Works

While some cuts of pork steak are better suited to specific cooking methods, reverse searing does justice to most cuts. Thicker cuts like ribeyes, pork chops, and sirloin are ideal for reverse searing, but even thinner cuts can be reverse seared with care.

Baste with Your Favourite Flavours

Reverse searing offers a fantastic opportunity to add flavour to your pork steak. Whether it’s marinades, seasonings, or basting, you can enhance the taste while keeping the meat juicy. Classic flavours like garlic and thyme work wonders, but feel free to experiment with your favourite ingredients.

Perfect for Grill or Skillet

Once your pork steak reaches the desired internal temperature, it’s all about getting that perfect crust. A preheated cast iron skillet is ideal for searing, ensuring even browning. The grill is also a great option, adding a smoky flavour to your pork steak.

Make a Sauce with Pan Drippings

Reverse searing allows you to collect the pork steak drippings, perfect for making a simple yet delicious sauce. The pan drippings, or fond, forms the base of the sauce, requiring just a few additions like herbs, garlic, and broth or wine.

No Need for Resting

Unlike traditional cooking methods where resting is crucial, reverse searing allows you to dig in immediately after the final sear. The low oven temperature prevents the juices from being drawn out, eliminating the need for resting.

Can Be Prepared Ahead of Time

Reverse searing is perfect for entertaining as it requires less attention. You can focus on other tasks while the pork steak cooks in the oven, finishing it off with a quick sear just before serving.

Tips for Reverse Searing

Remember to bring your pork steak to room temperature before cooking. Ensure you have the right kitchen tools, including a wire rack and an accurate meat thermometer. And most importantly, don’t rush the process—reverse searing may take longer, but the results are well worth the wait.

So, there you have it—reverse searing is a game-changer when it comes to cooking pork steak. Give it a try and taste the difference for yourself!