Steak Slow Cook

Slow cooking thick-cut steaks, around 2 inches thick, such as T-bone, Porterhouse or Ribeye. The reverse sear is one of the easiest, most consistent methods of cooking a steak. Start it in a low oven, then quickly sear it in a hot pan or on the grill for a beautiful crust.

Ingredients

  • Thick-cut steaks, at least 1 1/2 to 2 inches thick,  ·   
  • Kosher salt  ·  4 tablespoons 
  • Herbies Pepper Cracked Asta Black  ·  2 tablespoons 
  • olive oil  ·  2 tablespoons 
  • butter  ·  2 tablespoons 

Instructions

Generously season steak(s) all over with salt and pepper and place uncovered on a plate or wire rack in the fridge for 24 hours to dry out the exterior of the meat.

Cooking in the Oven

Set steak(s) on a wire rack set in a rimmed baking sheet. Preheat oven to between 235°F .

Place steak(s) in the oven and cook until an instant-read thermometer registers your desired doneness:

  • Rare = 105°F
  • Medium-Rare = 115°F
  • Medium = 125°F
  • Medium-Well = 135°F

This will take about 20 minutes for rare steak and up to about 40 minutes for medium-well; cooking time can vary dramatically depending on many factors, so check often.

Just before steak(s) come out of the oven, add 1 tablespoon (15ml) oil to a heavy cast iron skillet and heat over high heat until smoking.

Add steak(s) and butter to skillet and cook until each side is well browned, about 45 seconds per side. Using tongs, hold steak(s) sideways to sear edges.

Serve right away; there's no need to let reverse-seared steaks rest.

Cooking on a BBQ Grill

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Set steak(s) on cooler side of grill and let cook uncovered, turning occasionally, until an instant-read thermometer registers desired doneness as before. Cooking time can vary greatly, so check the steaks often.

Transfer steak(s) to a platter and tent with foil. If you are using a charcoal grill and your coals have died down, build up the biggest fire you can. If using a gas grill, make sure all burners are turned to their highest heat and allow the grill to preheat with the lid closed.

Return steak(s) to the hottest part of the grill and cook, turning frequently, until crisp and charred all over, about 1 1/2 minutes total. Serve right away.

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Pecoretto al Pepe Rosa

Pecoretto al Pepe Rosa

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