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 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
Steak of choice
Salt and Pepper
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).
Related Posts
Introduction This Italian-style Meatloaf recipe results in a meal that’s high in protein with the concentrated flavour you’d find in many Italian dishes. We’ve long made a very simple meatloaf with turkey mince, but I’ve always found it a little bland and dry. The fact that it’s quick and easy to make has kept it on
Read MoreIntroduction This Katsu Chicken recipe is my take on this dish, inspired by reading the horrid ingredients list on a store-bought ready-meal. This Katsu Chicken recipe came about when my wife brought home a Katsu ready-meal for herself one evening (I refuse to eat “processed food slop”, so I wouldn’t even be offered a mouthful
Read MoreIntroduction Doing a good warm-up can make a huge difference to your workout as well as competition results. It’s not just something to do halfheartedly. I’m a coach and an athlete. As much as I like to know WHY something works, the fact THAT IT DOES WORK is all I really care about. This sometimes puts
Read MoreIntroduction Every swimmer should swim all four strokes. It’s a bold claim and one which strikes fear into the hearts of most triathlete freestylers. If there is one word uttered on the pool deck that strikes fear into the hearts of triathletes the world over, it’s this…”BUTTERFLY” Of all the ways there are to imitate someone drowning,
Read MoreIntroduction Many people make the mistake of resorting to lifting straps long before they should need them. These grip training drills will help. At it’s most basic, training your grip means heavier lifts. But it goes a little deeper than that because there’s a correlation between grip strength and longevity, albeit it’s only a correlation
Read MoreIntroductionLadder workouts are a way to structure volume in your workouts to balance the load you’re moving with a degree of strength endurance. We’re all familiar with the standard way of structuring workouts that look a bit like this… 3 sets of 10 reps with 1 minute rest (3 x 10) OR 5 sets of 5 reps with 3
Read More