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The Weekend Chef

Steak experiment

Posted 4:07pm on Thursday, Apr. 12, 2012

If I am not grilling steaks on the grill then I normally fix them by searing the steaks on a grill pan for a couple of minutes then pan roasting them in the oven at 400ºF. I read in Cook's Illustrated about a reverse approach that is suppose to produce a better steak by eliminating or reducing that gray layer/ring of overcooked meat before you get to the properly cooked meat in the center.

This method calls for slow roasting the steaks in the oven at 275ºF on a rack until they reach 95ºF (approximately 25 minutes), then pan searing the steaks a couple of minutes on each side and letting them rest for 10 minutes. I also hit the sides of the steaks with a blowtorch instead to trying to sear the sides on a grill pan.

I first seasoned the steaks with a little salt and pepper. You could also season the steak using my steak seasoned with bacon fat post or even throw some mushroom dust rub on them from my mushroom burger post. I plan to top the steaks with a compound Blue Cheese Bacon Butter when they are done so I kept the seasoning simple this time (I will have to do a post on compound butter).

It worked as advertised, the steak turned out great with a medium rare center that extended to the seared edges of the steak. It was so good I almost forgot to take a picture before I finished it.

For a side dish you can try making some oven roasted rosemary fries, or if you feel adventurous, Cedar paper wrapped asparagus with bacon.

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