John Myers
When you cook a steak backwards, you don’t have your back to the stove. Rather, the term refers to the cooking process that starts with the oven and not with the pan. You can use it to prepare steaks to perfection.
Fry steak backwards: Sear gently, then sear vigorously
If you prepare a steak the traditional way, it is seared on both sides in a pan or on the grill. The meat is then left to simmer on the grill or in the oven over low heat until the desired core temperature is reached.
- When roasting backwards, you do the exact opposite. Here, the raw (and unseasoned) meat is pre-cooked in the oven at around 90 to 120 degrees Celsius – until the desired core temperature has almost been reached.
- For example, if you like your steak medium (around 56 degrees inside), you should pre-cook the meat in the oven to around 50 degrees. A meat thermometer should be used for this and the core temperature should be measured regularly.
- The meat can also be pre-cooked on the grill at a low temperature. To do this, place the steak in an ovenproof dish on the indirect area of the grill.
- After pre-cooking in the oven or on the grill, the steak goes into the pan or on the hot grill to create a crust. After grilling or roasting, the steak can also be seasoned.
