Introduction
This reverse sear steak recipe is easy to cook and, best of all, delivers a juicy steak full of flavour without setting off our smoke alarms.
There's a joke we have in our house. The smoke alarms go off and the kids say, "Daddy must be cooking!"
Most of the time, it's because we have excessively sensitive smoke alarms (two of them and they're connected; if one goes off, so does the other). But whenever I've cooked steak using the traditional hot pan for 3 minutes per side method, the smoke alarms are justified in their panic!
There had to be a solution, and indeed there are two...
- Sous vide
- Reverse sear
Sous vide has always appealed, but it requires equipment and I've become quite keen on reducing how much kitchen equipment I need for cooking. It's certainly something I will keep in mind for the future because there are other recipes that would benefit from the sous vide approach.
For now, though, my experiment with this reverse sear steak recipe has made me a convert. Great steak, no smoke alarms and no children accusing me of trying to burn the house down.
Cook at low temperature in the oven
Rest the meat
Serve with asparagus and mushroom sauce
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Reverse Sear Steak Recipe
Ingredients
Steak of choice
Salt and Pepper
Method
Season the outside of the steak with salt and pepper.
Place on a grill pan in a pre-heated oven at 100ºC (±210ºF)
Cook until the centre of the steak, measured using a meat thermometer reaches 50ºC (±120ºF) for rare, 60ºC (±140ºF) for medium or 70ºC (±160ºF) for well-done.
Heat a frying pan or skillet so that it's properly hot, add a knob of butter and cook the steak for 45s on each side.
Serve immediately with your favourite sides (vegetables if you like or my simple creamy mushroom sauce).
