REVERSE-SEAR STEAK RECIPE BY TASTY
There are many, many ways to cook a steak, and each person likes theirs juuuuust a tad differently. But did you know you can reverse-sear a steak? Yup, that's a thing. Seasoned with some fresh rosemary and thyme and slathered generously with butter, this reverse-sear steak method might change the way you cook your steak for good. Give it a try now.
Provided by Robert Broadfoot
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F/95°C.
- Pat the steak dry with a paper towel, and generously season all sides of the steak with salt and pepper.
- Transfer to a wire rack on top of a baking sheet, and bake for about 45 minutes to an hour, until the internal temperature reads about 125°F/50˚C for medium-rare. Adjust the bake time if you like your steak more rare or well-done.
- Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
- Sear the steak for 1 minute on one side, then flip.
- Add the butter, garlic, rosemary, and thyme, and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
- Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.
- Turn the steak on its side and cook to render off any excess fat.
- Enjoy!
Nutrition Facts : Calories 525 calories, Carbohydrate 2 grams, Fat 48 grams, Fiber 1 gram, Protein 21 grams, Sugar 0 grams
SEARED NEW YORK STRIP STEAK RECIPE BY TASTY
Here's what you need: new york strip steaks, kosher salt, freshly ground black pepper, canola oil, unsalted butter, shallot, garlic cloves, fresh thyme
Provided by Nichi Hoskins
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425°F (220°C).
- Liberally season the steaks on both sides with salt and pepper.
- Heat the canola oil in a large oven-proof skillet over medium-high heat. Add the steaks and sear for 3-4 minutes, until a golden brown crust forms. Flip the steaks and sear for 1-2 minutes on the other side, then add the butter, shallot, garlic, and thyme to the pan. Baste the steaks with the butter and continue cooking for 2 more minutes.
- If the steak isn't cooked to your liking, transfer to the oven and cook for 3-5 minutes, or until it reaches your desired temperature.
- Transfer the steaks to a cutting board and let rest for 10 minutes, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 523 calories, Carbohydrate 6 grams, Fat 42 grams, Fiber 1 gram, Protein 29 grams, Sugar 1 gram
THE BEST REVERSE-SEAR METHOD FOR THICK STEAKS
This is a flavorful way to easily cook 2-inch steaks in your kitchen. This oven-to-stovetop method will make your steaks tender and juicy and create an awesome golden brown crust. Cooking your steaks in a low-temperature oven allows for great control over the temperature. Use a remote thermometer probe that provides the temperature reading throughout the process if you can. Finish the steaks by searing in a hot cast iron pan, basting with butter, herbs, and garlic to form a nice glaze.
Provided by Howard
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 1h45m
Yield 2
Number Of Ingredients 8
Steps:
- Remove steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature.
- Position racks in the middle and lower third of the oven. Place a cast iron skillet on the bottom rack. Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
- Pat the steaks dry with a paper towel and season generously on all sides with salt and pepper. Place on the wire rack on the baking sheet.
- Bake in the preheated oven for 40 minutes. Continue baking, checking internal temperature every 10 minutes, until steaks reach 120 degrees F (49 degrees C) for medium-rare. Remove from the oven and set aside.
- Use an oven mitt to remove the hot cast iron skillet from the oven. Set it over medium-high heat on the stovetop. Add oil; heat until it barely starts smoking. Carefully add the steaks, releasing them away from you so the oil doesn't splatter in your direction. Cook until a golden crust forms, turning only once, 2 minutes per side. Use tongs to stand steaks on their sides to render any fat.
- Reduce heat to low and add butter, rosemary, and garlic. Baste steaks with the butter mixture using a spoon, about 3 minutes. Move steaks onto a cutting board and let rest for about 10 minutes.
- Serve steaks whole or sliced, finished with sea salt flakes.
Nutrition Facts : Calories 568.1 calories, Carbohydrate 5.8 g, Cholesterol 123.1 mg, Fat 52.1 g, Fiber 1.9 g, Protein 20.7 g, SaturatedFat 14.2 g, Sodium 5964.3 mg, Sugar 0.1 g
REVERSE-SEAR STEAK
The first time my dad went to the Pacific Dining Car in Los Angeles was in the 1950s. His mother, my Nanny Lolo, loved it. She was fussy about steaks, and it was (and still is) one of the best steakhouses in LA. When I want steak at home, I think of the Pacific Dining Car's classic steaks, but with an updated way of cooking them: the reverse-sear method. The reverse-sear method was made famous by J. Kenji Lopez-Alt, as the way to get the perfect steak, every time. I usually hate techniques that feel like gimmicks--I like to cook things simply with as little fuss as possible. However, I tried it myself, and honestly...the hype is true. It takes more time, but it's easy and the best way to get a perfect steak. The key is to use a very thick slab of meat. If you use a thin steak, this process won't work--you'll cook it through too quickly.
Provided by Claire Thomas : Food Network
Time 8h50m
Yield about 2 servings, depending on the size of the steak
Number Of Ingredients 5
Steps:
- To get an extra-crispy crust, place the steak on a wire rack set over a baking sheet and leave, uncovered, in the refrigerator overnight. The air in the refrigerator is dry and will help dry the outside of the steak.
- When ready to cook, preheat the oven to 250 degrees F.
- Generously season the steak all over on both sides with salt, pepper, garlic powder and mushroom powder if using.
- Place the steak, still on the wire rack and baking sheet, directly into the oven. Cook, checking the internal temperature occasionally, for 20 to 40 minutes. Ideally you want the steak to be 120 degrees F for medium-rare/medium, which is my favorite.
- Just before the steak comes out of the oven, heat a dry cast-iron skillet over high heat for 1 minute. Add the butter, then immediately add the steak to skillet and cook until each side is crusty and well browned, about 45 seconds per side, pushing down to sear. Using tongs, hold the steak sideways to sear the edges. Serve right away; there's no need to let reverse-seared steaks rest.
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