Latest news with #kitchen
CNET
11 hours ago
- General
- CNET
Professional Chefs Beg: Don't Buy These 20 Pointless Kitchen Gadgets
As long as we have kitchens, brands will continue to pump out tools. Many are essential, while others just collect dust or don't perform their duties any better than a great knife or pair of kitchen shears. Instead of chasing every buzzy new appliance, it pays to stick with gear that's versatile, reliable and actually makes your life easier. To help you sort the essentials from the excess, we asked chefs and kitchen pros which gadgets are worth the hype -- and which ones are better left behind. Because when decluttering your kitchen, knowing what not to buy is just as important as knowing what to keep. These career cooks are the ultimate authority on which kitchen gadgets should get the boot -- especially when cupboard, counter and drawer space is limited. Each one listed their least favorite kitchen tools and offered their preferred method or tool for completing the cooking task that they're meant to do. Masaharu Morimoto Celebrity chef, restaurateur Masaharu Morimoto shared his pick for the most overrated kitchen tool. Dave Kotinsky/Stringer/Getty 1. Mandolin Chef Morimoto encourages beefing up your knife skills to make thin and uniform vegetable slices. Milk Street Why: "While it brings good slices, mastering proper knife skills gives you more control, precision and safety in the long run. Mandolins can be bulky, hard to clean and risky if you're not extremely careful. Relying too much on a mandolin, or tools like a two-in-one apple cutter or a tomato corer can hold you back from developing real technique. Taking the time to learn how to handle a sharp chef's knife or Japanese blade will help you in almost every recipe." What to try instead: Mac 8-inch Japanese chef knife. Lead chef-instructor Institute of Culinary Education, Los Angeles Culinary instructor Eric Rowse knows a gimmicky kitchen tool when he sees one. Institute of Culinary Education 2. Onion holders Why: "These look like a weapon for Wolverine wannabes; it's meant to help you hold a whole onion and "chop" it. Instead, cut the onion in half to create a flat surface so it won't roll away. If you're trying to cut rings, save the $14 and stick a fork in the root and hold the fork." What to try instead: Learn to properly slice an onion the old-fashioned way. 3. Onion goggles Save your money -- and some dignity -- and skip the onion goggles. Rubberball/Mike Kemp/Getty Why: "A waste of money, as they don't form a great seal around the eyes to prevent the sulfur compounds from getting to your eyes and making you cry. Keep your knife sharp and open a window or turn on a fan instead." What to try instead: CNET's Peter Butler shares tips for cutting onions without crying. 4. Metal, glass, stone and acrylic cutting boards Glass, stone and metal boards are OK for serving but when slicing and dicing, wood is the way to go. David Watsky/CNET Why: "Cutting on hard surfaces is bad for your knives; instead, go for wood or poly." What to try instead: Our list of the best cutting boards features plenty of knife-safe options. 5. Chicken shredder Why: "I can't think of anyone needing a tool devoted to shredding chicken outside a restaurant and even restaurants don't use it. This item only has one purpose so I'd skip it." What to try instead: Two forks. 6. Herb stripper Why: "I love thyme but hate stripping it. When I was young I got suckered into believing this tool would help me … It's been sitting in my cupboard, laughing at me for almost a decade now." What to try instead: For heartier herbs like rosemary and thyme, just use your fingers to slide down the stem, opposite to how the leaves grow. 7. Bluetooth wireless probe thermometer Instant read meat probes work fast and don't require a fussy Bluetooth connection. Chris Wedel/CNET Why: "These are a great tool but can be very expensive. I can see myself losing, breaking, dropping, accidentally throwing away or dropping it in the coals." What to try instead: ThermoPro's Lightning Instant Read Thermometer Cookbook author and lifestyle expert Cookbook author Peter Som didn't hold back when asked about his least favorite kitchen tools. Peter Som 8. Electric can opener A manual can opener is cheaper, works great and is less likely to break. Nelson Aguilar/CNET Why: "Most of us grew up with an electric can opener permanently stationed on the kitchen counter, like it was a vital appliance. But truthfully, they're more nostalgia than necessity. They take up space, can be a hassle to clean and often struggle with irregularly sized cans. A good manual opener is compact, reliable and gets the job done without needing an outlet or a user manual." What to try instead: Oxo's soft-handled can opener. Richard Ingraham Personal chef to Dwyane Wade and Gabrielle Union and author of Love: My Love Expressed Through Food Richard Ingraham avoids certain kitchen tools when cooking for celebs like Dwayne Wade and Gabrielle Union. John Parra/Gett 9. Avocado slicer Why: "A knife and spoon do the job just as easily and the specialized tool rarely fits all avocado sizes properly. It's a one-trick pony that clutters drawers." What to try instead: A good paring knife like this $35 Wusthof. 10. Egg separator Separating an egg by hand isn't so difficult that it requires hardware. Yipengge/Getty Why: "A tool just for separating yolks is unnecessary for most home cooks." The only exception may be this one, and even that is just for yolks. Err, I mean yucks. What to try instead: Cracking an egg and using the shell halves or your fingers works just as well. 11. Garlic peeler tube Why: "Rolling garlic cloves in a silicone tube may work but requires storing a single-purpose gadget." What to try instead: Smashing garlic cloves with a chef knife is quicker and more reliable. 12. Pizza scissors Chef Ingraham says skip the scissors on pizza night. Zoranm/Getty Why: "A pizza cutter or knife works better and faster. These scissors are gimmicky, awkward to clean and take up more space than they're worth." What to try instead: KitchenAid's stainless-steel pizza wheel. 13. Herb scissors Why: "They're hard to clean and don't offer a huge advantage over a sharp chef's knife. Plus, they tend to crush delicate herbs more than slice them." What to try instead: Made In's 8-inch Chef Knife. 14. Electric egg cooker Why: "Boiling eggs in a pot is straightforward and flexible. The electric version just adds clutter unless you boil eggs constantly and hate using a stove." What to try instead: This 1-minute hack for making poached eggs in the microwave. 15. Butter cutter and dispenser A good butter knife works just as well and requires less space and maintenance. Williams Sonoma Why: "It slices sticks of butter into pats … but why? A knife works instantly and you don't have to load and clean a plastic gadget for it." What to try instead: Williams Sonoma breakfast butter blade. 16. Pasta measurer Why: "It's a plastic disc with holes to tell you how much spaghetti to cook. Just eyeball it or learn the rough weight by experience. It's not worth the drawer space." What to try instead: A kitchen scale for precise measurements. 17. Oil mister Why: "Often clogs, sprays unevenly and requires constant cleaning. A small spoon or brush does the job with less frustration." What to try instead: World Market's olive oil cruet. 18. Electric potato peeler A sharp vegetable peeler is all you need to skin a batch of potatoes. Capelle.r/Getty Why: "Takes up a surprising amount of space and peels slower than a regular peeler. Plus, it's overkill unless you're peeling dozens of potatoes at once." What to try instead: Oxo's Swivel peeler. 19. Bagel guillotine Why: "Sold as a safer way to slice bagels but takes up a ton of space and is awkward to clean. A serrated knife does the job just fine." What to try instead: Opinel's 8-inch bread knife. Jackie Carnesi Executive chef, Kellogg's Diner Jackie Carnesi StarChefs 20. Oven mitts There's a reason pro chefs don't use oven mitts. Webstaurant Why: "Oven mitts are the most useless item in a home kitchen! A sturdy kitchen towel does the same job, and odds are, it's more likely to be washed regularly. I don't know many people who wash their oven mitts frequently enough ... it seems many have deemed it an item that doesn't warrant regular cleaning. It does." What to try instead: Stock a plethora of kitchen towels.
CNET
a day ago
- General
- CNET
3 Reasons Every Kitchen Needs a Magnetic Knife Strip
There isn't a piece of kitchen equipment that benefits more from proper storage than knives. That's why a knife strip is the first thing I buy for the kitchen of any home I move into, and urge friends to install one if they haven't already. Yep, I'd sooner live without a microwave or air fryer -- OK, maybe not my precious air fryer -- than this indispensable piece of kitchen infrastructure. Best of all, a good magnetic strip to hang your best knives rarely costs more than $30. I'm a culinary-school trained non-chef, but even chef chefs recommend this invaluable tool: "I first tried a magnetic strip in my home kitchen a few years ago and I'm hooked," says Melissa Araujo, Chef/Owner of Alma Café in New Orleans. You're probably wondering what's so great about knife strips compared to other forms of kitchen blade storage. Here are three big reasons, personal and chef-approved, to add an affordable magnetic knife strip to your home. 1. A magnetic knife strip is a major space saver The more you can get up on your walls, the more space you'll have on the counter and in drawers and cupboards. Pamela Vachon/CNET All of the many reasons to own a magnetic knife strip are great reasons, so it's hard to know where to lead off, but as someone who has usually been at a loss for meaningful counter space in urban apartments, I'm going to go with this one. Freeing up space that would otherwise be occupied by a knife block, or in a silverware drawer, is perhaps the number one reason for home cooks to consider a magnetic knife strip. Read more: These Kitchen Organizers Will Give You Miles of Extra Counter Space Space-saving is also a motivating factor in professional kitchens. "I even started using them in my restaurants," says Araujo. "Plus they look cool, and you can see all your knives at the same time so it's easy to know which one to pull," she says. 2. They keep knives sharper for longer A knife strip won't dull your blades the way some storage types do. Jacobs StockWhether you've got new knives, or freshly sharpened knives, storing them on a magnetic knife strip has myriad benefits in the staying sharp department. (If your knives behave more like bludgeons than blades, first things first, get them sharpened.) First, the knife strip prevents your knives from knocking around in a utensil drawer, which can lead to dulling over time. Wooden knife blocks are okay for this purpose, but they still create a little more wear and tear than simply mounting them al fresco does. And, as Araujo's point above, you're not constantly pulling them in and out of the block in a guessing game of which-knife-went-where several times a day. Read more: Want to Completely Ruin Your Kitchen Knives? Here's How For me, there's also another element to keeping knives sharp that is enabled by the knife strip. The honing steel isn't a sharpener, per se, but its function is to help preserve the sharpness. Even as someone who was trained to use it, I have a very out-of-sight-out-of-mind relationship with this tool, but with the magnetic strip, the honing steel is very much in sight all of the time, which means I'm more likely to employ it. 3. A strip is more sanitary than a knife block Knife blocks can grow mold in the slots and are difficult to clean, making magnetic knife strips a more sanitary storage option. Gourmetop Are you concerned about places in your kitchen where bacteria may be hiding? Your magnetic strip is not one. But your knife block…? "Knife blocks trap moisture in the slots," says Araujo, which can cause microorganisms like mold spores and bacteria to thrive. (She would know, in a humid place like New Orleans. What's the dew point in your neighborhood right now?) Even if you put your knives away without fully drying them first -- don't do this, but if you do -- at least the magnetic strip gives them some air circulation. This helps not only with keeping things sanitary, but also with keeping things sharp. Best practices for using a magnetic knife strip Always put the knives spine-down on your strip so you don't chip the edges. Pamela Vachon/CNET If you're now convinced of the superiority of the magnetic knife strip, there are a few things to consider. Get a good one: "Spend the money," advises Araujo. "Cheap ones aren't strong, especially if you have solid, high-quality, heavy-duty knives." Fortunately, there's only so high the price can go here, and if you've dropped some real coin for your professional-grade knives, the magnetic strip will be a very small investment toward keeping them in good condition. Some magnetic knife strips we like: The most straightforward magnetic strip look: I've owned this $20 metal holder several times over. It has tens of thousands of positive Amazon ratings, comes in six different sizes, and maxes out around $35 for a 24-inch strip. I swear by this $20 knife strip from Amazon. Pamela Vachon/CNET Another good option is this $20 model with a dual-strip look and hooks for hanging other kitchen tools for a comprehensive storage solution. There are magnetic strips that hold more than just knives. Eco Kitchen An Amazon best seller, this $21 magnetic strip has a wood finish to suit a particular aesthetic, if that's a reason why you're hesitant to give up a wooden knife block. Wooden strips are also less likely to ding your cutlery should you accidentally set a knife on it blade first. CNET's Home and Kitchen Editor David Watsky uses this one. This simple wooden knife strip is good for three to four blades. David Watsky/CNET Mount it correctly: If your knife collection is small, you may be able to get away with the double-stick tape mounting that is included with some magnetic strips, but the much safer bet is to go the hardware route to make sure it is flush against the wall. I had a pro drill into the tile backsplash in my current kitchen in order to accommodate the knife strip. It looks sharp and is extremely secure. (Having your knives clatter to the ground because of an inappropriately installed strip isn't exactly enabling all of the benefits of owning one.) Store your knives appropriately: "ALWAYS put the knives spine-down so you don't chip the edges," advises Araujo. When pulling a knife off of the strip, it's also important to tilt the blade away from the strip, rather than slide it off, to help preserve its sharpness.
The Guardian
2 days ago
- Entertainment
- The Guardian
‘Why are you so damn gay?': the public policing of Karl-Anthony Towns' joy
The first time I danced was with my father. I plucked my bare feet onto his work boots, to my mother's distress, and let his rubber soles guide me into a groove. Hand in hand, we spun through the kitchen as Al Green's Love and Happiness christened my rhythm's baptism. The second time I danced was with myself – and it would be my last. I wrapped my arms around the fleshy part of my waist as Seal's Kiss from a Rose played from the Batman Forever CD in my stereo. Alone in my room, I was OK with the mirror seeing every part of me. I danced like Shirley Temple with Buddy Ebsen. Like my father guided me. The only thing that could have broken my rhythm did. My stepmother filled the doorway, barefoot except for a roach she had stepped on. 'Why are you so damn gay?' That question didn't land as curiosity. It landed as a sentence – as instruction. From that moment on, joy had to pass inspection before it could be expressed. A decade later, in a different home and a different neighborhood, I stood over a sink, washing someone else's blood off my hands – still shaking from having fought my way out of being jumped. I wasn't just cleaning up. I was trying to scrub away any lingering doubt about my masculinity. This essay is about what happens when boys who move freely are taught to fear their own rhythm – and what it means when grown men like Karl-Anthony Towns are mocked for keeping theirs. Confusion, softness and the urge to question societal norms are beaten out of all of us – but especially out of young boys of color in dangerous neighborhoods. It's as if the praxis of masculinity demands violence as the antidote to vulnerability. Even laughter had rules. You couldn't let it be too high-pitched. Too quick. You learned to clap shoulders, not hold hands. I didn't immediately reconcile my behavior with its double, but I spent my adolescence trying to prove my stepmom wrong. Since moving from Minnesota to New York, expectations for former No 1 draft pick Karl-Anthony Towns have increased on all fronts. In New York, the world's largest media market, scrutiny moves faster than any headline – amplified by the virality of social media. Towns is discovering what happens when softness is punished, when queerness is projected, and when public figures become unwilling avatars in culture wars over masculinity. The term 'zesty', a softened descendant of homophobic slang, became Towns' shadow. It trailed him through every three-point play, podcast outtake and postgame moment. He became the target for people eager to mock what they couldn't define. In Hilton Als's The Women, he recalls being called an 'auntie man' – a Barbadian phrase for a queer man, used with equal parts derision and familiarity. For Als, the term was both burden and lens – a way to understand how femininity in male bodies disturbs cultural norms. Towns, in his gestures and tones, touched that nerve – not by coming out, but by refusing to contort himself into the rigid, humorless frame of what a man in sports is supposed to be. Towns is far from alone. Figures like Tyler, the Creator, Russell Westbrook and Odell Beckham Jr have also been queer-coded and mocked online – not for coming out, but for expressing aesthetic freedom that unsettles traditional expectations of Black masculinity. Reading Als, I realized I wasn't just haunted by my stepmother's question. I was haunted by the idea that my joy, softness and rhythm might be interpreted the same way – that to some, my way of moving through the world would always be 'off'. Homophobia today isn't what it was in the 1990s, when the idea of a gay NBA player sparked outrage. American culture has shifted. Most people – not just millennials – know someone who is openly gay. Even baby boomers often count LGBTQ+ individuals among their friends or family. This broader familiarity has normalized queerness – but mostly white, heteronormative queerness. During his presidency, Donald Trump welcomed 'Gays for Trump', revealing how sexuality has become more complicated in modern politics, so long as it's white and votes red. But in sports, John Amaechi and Jason Collins remain punchlines. Dwight Howard was the most recent NBA player to be publicly dissected for his queer preferences. His situation involved layers of moral, legal and consensual complexity, but the cultural judgment echoed the same old anxieties. Towns is ostensibly straight. He's in a public relationship with Jordyn Woods. But his moments of effeminacy have gone viral on TikTok, trickling down through Twitter and into Facebook echo chambers. Many cite his Dominican heritage – not as a direct link to queerness, but to the flamboyance, rhythm and emotional expressiveness embedded in that culture. And if he were gay or bi or queer, what exactly would that change? KAT is still a dawg. It's ironic that this ridicule came during the best season of his career. He averaged 24.7 points and a career-high 13.5 rebounds while leading the Knicks to their first Eastern Conference finals appearance in 25 years. He delivered signature performances, including back-to-back 40-point games and a playoff triple-double. His offensive dominance marked a personal and franchise turning point. But it wasn't enough. The online ridicule intensified, crystallizing into what became known as 'Zesty Karl-Anthony Towns', or Zesty KAT – a meme that painted the Knicks star as flamboyant or queer-coded based on voice, gesture and posture. The term resurfaced in 2024 after viral TikTok compilations dissected clips from his postgame interviews and on-court expressions, reigniting during the 2025 playoffs. One of the most viral examples came from X user @Zazamyodor, who quote-tweeted a clip of Towns softly saying 'for sure' with the caption, 'That 'for sure' was nasty work.' The post earned over 46,000 likes and helped cement 'zesty' as shorthand for mocking his style, despite his career peak. I still haven't danced like I did that first time, or even the second. But I think about it often: what it meant to be light on my feet, unburdened, joyful without explanation. What Karl-Anthony Towns is enduring isn't just a meme cycle. It's the same sentence I heard in my doorway, repackaged for likes and algorithm reach: 'Why are you so damn gay?' Not a question, an accusation. In this world, to be joyful in your body, to be expressive without apology, is still treated like defiance. Towns may not need to dance like I did. But every time he celebrates a three-pointer with flair, every time he speaks in a tone too tender for a seven-footer, he keeps the rhythm going for those of us who had ours interrupted.
CNET
2 days ago
- General
- CNET
Ditch the Hot Oven: The Ultimate Summer Cooking Hack Is Sitting on Your Counter
I love grilling as much as the next backyard warrior, but standing over open flames in 90-degree heat feels less like cooking and more like slow-roasting myself. And firing up the oven indoors? That just turns your kitchen into a sauna and your living room into a convection zone. Not to mention, using a gas range with the windows shut is basically inviting bad air to dinner. That's where the air fryer swoops in. These compact countertop dynamos crank out crispy food fast, without turning your house into a hotbox. Sure, they blow a little warm air, but it's more like a light summer breeze compared to the furnace blast of your wall oven. Best of all, most air fryer recipes take less time than it takes to preheat your oven -- or sweat through another tongs-in-hand grill session. But don't take my word for it, I ran tests to see how much an air fryer would warm my kitchen compared to cooking them same food in an oven. The results cemented the air fryer as one of the best summer kitchen tools, right up there with ice makers and blenders. The numbers don't lie A heat wave requires creative thinking to keep the home cool and an air fryer is my ticket to getting through those sweltering summer spells without starving. To see if air fryers belong in the summer cooking hall of fame, I ran tests to see how much the oven heats up the kitchen versus an air fryer. Trendy air fryers are all they're cracked up to be, especially when it's hot out. David Watsky/CNET I ran tests to see how much hotter an oven would make the kitchen The air fryer turns out juicy chicken thighs in under 20 minutes. David Watsky/CNET To find real-world differences, I roasted chicken thighs in my KitchenAid wall oven (less than 10 years old) and a 4-quart Dreo air fryer, according to two popular recipes from a well-known cooking site. I tested the temperature before, during and after to see how much of a difference each machine makes. My Brooklyn apartment kitchen is on the small side, but it's not enclosed and opens up to the rest of the apartment. I kept the windows closed for the test, although it's worth noting that recent studies show cooking with natural gas in an enclosed kitchen can be a health risk. I'm finding fewer and fewer reasons to turn on the big oven these days. David Watsky/CNET The standard oven recipe called for the chicken to be roasted at 375 degrees for 30 minutes in the oven. Because of its smaller chamber, the air fryer recipe only required 20 minutes of cooking at the same temperature. The air fryer requires only about a minute to come to temperature, while the oven takes more than five. An ambient thermometer is all I needed to test how much hotter a gas oven can make the kitchen. David Watsky/CNET I placed a standard ambient thermometer in the middle of the kitchen -- about 5 feet from the stove -- at counter height. I took a reading before the oven or air fryer was turned on. I took another reading halfway through the cooking time and the last one at the end of the cooking time. Between the two sessions, I waited for the kitchen to return to a resting temperature before starting the next one. Ovens may have more capacity but they warm the kitchen far more than an air fryer. Getty The oven made my kitchen 10 degrees hotter than the air fryer Midway through the recipes (15 minutes), the oven raised the temperature of my kitchen by 15 degrees from 71 F to too-hot 88 F. After 10 minutes of cooking with the air fryer on 375 F, the temperature in my kitchen had gone up only 5 degrees F, from 72 F to a pleasant 77 F. You can feel heat emanating from the air fryer if you stand close enough, but it's not enough to significantly change the temperature of the kitchen. Read more: Here's How to Keep Your Kitchen Cool (and Lower Your Energy Bill) During a Heat Wave Not only did the air fryer cause less of a temperature spike, but I only needed to have it running for roughly 20 minutes with one minute of preheat time. The oven took 30 minutes to cook the chicken and 6 minutes to preheat. Using the air fryer will cut down on energy bills Even modern ovens use significantly more energy than an air fryer. Mary King/CNET During a heat wave, your air conditioner is already working hard. Heating the kitchen up with your oven will only require them to work harder, using more energy to bring the room back down to your desired temperature. For the AC to make up the difference for one 20- or 30-minute cooking session with an oven, it may not be a total budget-buster. Spread that out over time or for longer cooking sessions and using the oven during hot months can have real fiscal ramifications. For more on this, read my breakdown of exactly how much more an oven costs to run than an air fryer. What can you make in an air fryer? Roasted chicken in the air fryer is dynamite and takes less time than in the large oven. David Watsky/CNET An air fryer can do almost any cooking job that an oven can, although air fryers are typically smaller than wall ovens so you can't cook as much in one go. I've been tinkering with the air fryer a lot this year. I discovered the joy of cooking whole chickens in the air fryer, filets of salmon and even bacon cheeseburgers. The air fryer goes well beyond its reputation for cooking crispy wings and french fries. You can make dinner party-level recipes in the air fryer without breaking a sweat, literally. Here are seven foods that I only make in the air fryer now not just because they keep my kitchen cooler but because the results are as good or better than other methods. Here's our complete guide to air fryers, everyone's favorite new kitchen appliance. FAQs How much energy does an air fryer save when compared to a wall oven? An air fryer uses 50% less total energy than a wall oven does, according to calculations performed by CNET's resident kitchen home tech expert, David Watsky.
CNET
3 days ago
- General
- CNET
This Chef-Inspired Steak Hack Delivers Accurate Results Every Time
Is there anything more heartbreaking -- in the kitchen at least -- than shelling out for a gorgeous, thick-cut steak and then accidentally overcooking it? Even if you think you've mastered checking for doneness by touch, it can be a gamble when you're relying on multiple variables with the stovetop or grill to deliver a perfect medium rare to a thick-cut piece of meat. Some methods call for starting a steak on the stovetop or grill for a beautifully caramelized exterior crust and then finishing in the oven for more even cooking. But a simple, chef-inspired hack says the opposite: literally, reverse that. Reverse searing is a method frequently used by chefs that delivers consistent results when it comes to cooking thick steaks to perfect doneness, no matter how you prefer them. I tried it, and now I'll never do it any other way again. What is reverse searing? We've been testing methods for cooking steak, including the souse vide 137 club and now the reverse sear. John Carlsen/CNET Reverse searing involves cooking meat at a low temperature for even, gentle cooking and then finishing on the stovetop or grill for a caramelized crust. Low-and-slow cooking is often favored to deliver tenderness to tough cuts. Imagine what it can do when you start with something that is already tender. "By cooking at a lower temperature, you let the marbling and collagen of the beef break down slowly, resulting in something that's extra meaty and juicy," says Danny Ganem, Culinary Director of Gioia Hospitality Group, which includes the newly-opened Daniel's Steakhouse in Miami. "It's great for melding flavors and adding even more tenderness to a thick cut of steak." Read more: Reddit Agrees, the '137 Club' Is the Best Way to Make Steak. Here's How It Works High heat is reserved for the end of the process after the meat is perfectly relaxed, "to achieve that beautiful mahogany crust," says Ganem, without it seizing up due to the sudden temperature difference when you put a cold steak on a hot pan. This also keeps the natural moisture content of the meat -- its juices -- more evenly distributed during the cooking process. What do you need for a reverse sear? You'll need a few pieces of equipment for a reverse sear, but nothing that a well-stocked kitchen doesn't already have. Pamela Vachon/CNET Chefs will often apply a sous vide technique for a reverse sear, but you don't have to get that technical to accomplish it at home. "The best tools are a temperature-controlled oven that can achieve consistent temperatures of under 180 degrees Fahrenheit, a sheet pan with a wire rack, and a good cast iron (or heavy-duty stainless steel) pan where you can finish your steak at a high temperature," says Ganem. (Food writer hack: If you don't think you already have the necessary wire rack -- check your toaster oven.) Pamela Vachon/CNET An oven-safe thermometer with a temperature alert is also helpful for tracking the internal temperature of the meat in the thickest part while it cooks. I highly recommend this over an instant-read thermometer, which requires you to repeatedly open the oven to check. If you're relying on timing or other cues rather than precise temperature tracking, you're potentially losing the accuracy that this method can ensure. What cuts are best for reverse searing? Ribeyes make a good candidate for the reverse sear. Pre Reverse searing works best with thick cuts of steak. Anything under an inch and you don't have enough thickness to get an accurate temperature reading in the center of the steak, so look for grocery store steaks that are cut to at least 1.5" to 2" thick, or ask your butcher for those dimensions, or even thicker. This method can even apply to thick cuts from pork or lamb. Certain steak cuts are naturally limited in their thickness, so this method doesn't apply to every cut. "My personal preferences for reverse searing are big and thick cuts like a Porterhouse, Côte de Boeuf, (bone-in ribeye) or a beautiful Prime Rib," says Ganem. I tried it with a 1.5-inch thick ribeye from the grocery store. (Spoiler alert: Never has a grocery store cut seen a better outcome.) This method is tailor-made for a Porterhouse, Côte de Boeuf (bone-in ribeye), or beautiful Prime Rib. Pamela Vachon/CNET Reverse searing method You will need: Thick cut steaks (at least 1.5-inch thick) Salt and pepper High-heat cooking oil and butter (optional) Sheet tray with wire rack Oven-safe thermometer Cast iron or heavy-duty stainless steel pan (nonstick not recommended for this) Once out of the oven, sear steaks on both sides for about 1 minute per side, Pamela Vachon/CNET Directions: Assemble equipment and preheat oven to 180 to 200 degrees Fahrenheit Season steaks liberally with salt and pepper on both sides. Place steaks on wire racks over a sheet tray, and insert an oven-safe thermometer into the thickest part of the steak, as centered as possible. Reverse sear temp chart Doneness Oven temp Rare 105-110 F Medium rare 115-120 F Medium 125-130 F Medium well 135-140 F Cook until temperature reaches desired doneness. This may take 30 to 40 minutes or more, depending on the consistency of your oven temp and the desired temperature: If you're watching the temperature increase with an oven-safe thermometer, you'll have a sense of when your steaks are about to come out of the oven. In the last minute or two, heat oil (with optional butter) in pan until nearly smoking. Once out of the oven, sear steaks on both sides for about 1 minute per side, making sure the entire surface of the steak is in contact with the pan. You may choose to rest the steaks momentarily when done cooking, but with the reverse sear method, this is less important, as the consistency of the lower temperature early in the cooking process helps with the even distribution of juices. Resting can happen, but it's less important than with other cooking methods. Pamela Vachon/CNET Benefits and drawbacks for reverse searing Because the reverse sear method takes much more time than simply searing on the stovetop or grill, "the biggest drawback is time consumption and planning," says Ganem. "You can't simply pull a steak out of the fridge and cook it fast." I found this to be a bonus, however, in terms of preparing the whole meal. While the steak was in the oven I was able to use the stovetop to prepare other components without having to keep a close eye on the meat, which were then ready to go when the steak came out for its last couple minutes of searing and I could give it my full attention. Not having to rest the meat also means that you get to enjoy it hotter, a bonus which cannot be understated. Regardless of effective "tenting" during the rest period that other methods require, your steak is going to lose some of its heat while it waits to be cut.
