Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
pulled pork tacos with sweet chili slaw, black beans
Jap Chae

Monday, January 11, 2016

Reverse Sear Steaks


I don't think I will ever cook a steak the usual way ever again. This recipe couldn't be any easier and it is literally foolproof. I cooked three steaks for New Year's Eve and each one was perfection.  It takes a bit more time than the regular way, but the extra time is completely hands off.  Of course, my meat thermometer decided to stop working the night I made these, so I had to use an old school thermometer instead of the fancy remote control variety.  The wire had completely severed on the remote, so I ordered a new one with a much heavier duty wire.  This recipe is based off People Magazine (for real!)
Reverse Sear Steaks

2 rib eye or New York strip steaks (1 to 1 ½ inches thick)
½ teaspoon Kosher salt
¼ teaspoon freshly cracked black pepper

Preheat the oven to 250 degrees. Place a wire rack on a rimmed baking sheet and place the steaks on the rack. Season the steaks with the salt and pepper. Roast the steaks in the oven for 45 minutes to 1 hour, until an instant read thermometer reads 125 degrees. Remove from the oven, cover with foil and let rest for 5 minutes. Heat an iron skillet over high heat. Cook the steaks in the skillet one minute per side. Remove the steaks from the skillet, cover with foil and let rest for 10 minutes more. Serve.
Pin It Now!

1 comment:

Sammie said...

Thank you for this method. Steak is my nemesis! I have never really nailed how to cook it perfectly. I will use this method next time. Sammie

Related Posts Plugin for WordPress, Blogger...