Mastering the Perfect Dark Crust on Your Medium Rare Steak

Steaks come in different cuts, each with its unique flavor and texture, but achieving a perfectly cooked medium rare steak with a dark crust is an art that demands precision and technique. Whether you prefer a traditional method or a modern reverse searing approach, this guide will help you achieve the ideal steak every time. Let's explore the tricks and techniques to make your steak stand out.

Traditional Method: Charcoal Grill Cooking

For those who love the smoky flavor and high heat of a charcoal grill, the traditional method isn't just a technique; it's an adventure. Begin by preparing your coals. Lightly bellow up your corncob coconut hull charcoal until it becomes whitish hot. Carefully place the steak on the coals for approximately 10 seconds on one side, then flip and sear the other side for another 10 seconds. Once the meat has been seared on both sides, move it to another part of the grill to ensure even cooking. The key to this method is to have the charcoal at a temperature just high enough to melt iron or bring it to a glistening point. This will seal the meat, keeping the moisture in place.

Important Safety Tip: Make sure the steak is not overly wet when you place it on the coals. Doing so can lead to an explosion, damaging the grill and potentially causing a fire.

Reverse Searing: A Modern Approach

Reverse searing is a cutting-edge technique used by many professional chefs. It involves roasting the steak in the oven until it is just a little underdone. After removing the steak, allow it to rest for a few minutes, then quickly sear it in a hot cast iron pan. This method ensures that the steak remains juicy and tender while achieving a delicious crust. To execute this technique, pre-heat your oven to a slightly lower temperature, places the steak in the oven, and cook until it is a couple degrees shy of the desired medium rare temperature. Remove it from the oven, let it rest for 5 to 10 minutes, and then sear it in a screamingly hot cast iron pan for about 30 seconds on each side. The result is a steak with a beautifully charred crust while the inside remains juicy and tender.

It is essential to note that the quality of the steak you start with is crucial. Steaks from grocery stores are often not of the highest quality, which can affect the outcome. If you want to improve your chances of success, invest in high-quality cuts from reputable butchers.

For a Dark Crust on a Rare Steak: A Challenging Technique

Getting a dark crust on a rare steak requires careful planning and execution. Start by removing the steak from the fridge and placing it in a non-stick frying pan that you have lightly oil-wiped until it starts to smoke. The non-stick pan is crucial to prevent the crust from sticking to the pan, which can be difficult to remove. Cook the steak for 10 seconds on one side, then turn it to a hotter part of the pan and keep flipping until you achieve the desired crust. It's a demanding technique, and you might go through a non-stick pan every six months to a year. Beware of warp issues with more expensive pans, as they seem to warp more easily with this technique.

In summary, mastering the perfect dark crust on a medium rare steak involves a combination of heat management, technique, and quality control. Whether you prefer traditional methods or modern techniques, these tips will help you create a steak that is both perfectly cooked and aesthetically pleasing. Happy grilling and cheering!