Reverse Seared Steak

Reverse Seared Steak

It’s been a while since I last wrote something on my blog. Between getting ready for the holidays, being busy with the kids, and getting sick with the flu, I had just been cooking staples. Bud I had been craving for a great steak. When I was attending culinary school, the only time I was ever absent was when they discussed meat handling, so it’s really not my forte. I usually wait to eat steak at restaurants. But after trying to make steak with this method, I don’t think I would ever eat steak anywhere else again except from my kitchen. It was awesome!

 

Serves 3

3 slab of steaks (about 1 lb each)

salt and pepper

garlic cloves

sprigs of rosemary

oil

butter

 

Preheat oven to 275 degrees Fahrenheit.
Make sure that the steaks are at room temperature, before putting in the oven.
Salt and pepper generously all sides of the steaks.
Place the steaks on a wire rack lined on top of a baking tray.
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Insert the temperature probe into the middle part of the steak (I
only put in on one because the pieces here were similar in
size and weight). Place steaks into the oven and cook until the meat’s internal
temperature reaches 125 degrees Fahrenheit.
Remove from the oven and let rest while you preheat your cast
iron pan with oil. When it is smoking hot, carefully place the steak into the pan and sear all sides for about ~30 seconds each.

 

Quickly add garlic, rosemary sprigs and butter. Continuously spoon the butter over the steak, as you sear each side.

Remove from pan and let rest for a few minutes. I let mine rest for 3 minutes.
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Repeat for the rest of the steaks.