I have just discovered a new tip for perfectly cooking any thick-cut (11/2 -2 inch) steak by cooking it first in a low oven followed by searing in a VERY hot pan. I have tried it and it really works. Even though it takes more time than your usual cooking method, I recommend you try it and you won't be disappointed. While it requires three items that I believe are (or should be) in any kitchen, an instant read thermometer, a cast iron or any other heavy skillet and tongs. The only other consideration that you need is the time for the preparation.
DIRECTIONS
1) Heat oven to between 200 and 275 F (93-133 C).
2) Season steak with salt and freshly ground pepper.*
3) Set steak on a wire rack in a rimmed sheet pan (cover pan with aluminum foil for easy clean-up).
4) Put steak in oven and cook, testing with instant read thermometer until desired internal temperature is reached:
105 F (41 C) for rare
115 F (46 C) for medium-rare
127 F (52 C) for medium
135 F (57 C) for medium- well done NOT RECOMMENDED!!!
Time will range from 20 minutes for rare to 40 minutes for medium-well done, depending on a variety of things; stability of oven temperature control, thickness of meat, etc. Keep frequent check on internal temperature with thermometer.
5) Before steak is ready to come out of the oven, heat cast iron or other heavy pan to SMOKING HOT and add 1 Tbsp of vegetable oil.
6) Add one Tbsp of butter and steak to pan. Sear 45 seconds on each side. Use tongs to hold and sear the edges.
7 Serve immediately; no resting time is necessary.
*Steaks can be prepared as outlined in steps two and three above, and placed, uncovered, overnight, in the refrigerator to dry out the exterior and enhance flavor.
ENJOY!
For more complete information and preparation of Reverse -Seared Steak on the grill, go to: http://seriouseats.com. search: Reverse-Seared Steak.
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