I've been cooking since I was a teen-ager. My technique was gleaned from watching my mother, a superb cook, and having a copy of James Beard's fine book, The Theory and Practice of Good Cooking. It's been on my bookshelf for about 40 years. I think the first recipe I searched for was for Gazpacho, but I digress. I do not consider myself a foodie, I am not looking to reinvent a dish with elaborate and unusual elements, just make the best tasting version I can.
Last night, it was a ribeye steak. I often buy prime ribeye at Costco, but a pack of 4 or 6 steaks is too much for me. I end up freezing all but one. I know that's acceptable, but I would rather have a freshly cut piece of cow in my cast iron pan. Which brings me to the technique, reverse sear. If you cook steaks, you probably have heard of it, if not, I am happy to introduce it to you
The day before I plan to cook the steak, I unwrap it, dust both sides of the steak with coarse salt, put it on wax paper and return it uncovered to the refrigerator. If you think about it, flip it over around lunchtime. This process will help dry the steak, which makes for a better sear. About two hours before cooking, I pull it from the fridge and let it sit on the counter until it gets to room temperature. It's at this point that I season the steak. I make a rub of granulated garlic, pepper, cumin and then dust with smoky paprika.
Seasoned steak in cast iron pan
Last night I decided to add a little more color and flavor with a garish of shallots and hot peppers sautéed in a little olive oil.
Garnish of shallot and hot peppers in olive oil
Reverse sear starts in the oven. Preheat the oven to 200 degrees and put the steak in for about 30 minutes or until the internal temperature gets to 125 degrees. The thickness of the steak will determine the time. When the steak hits the right internal temperature, put it in a cast iron pan, lightly glazed with canola oil and cook it on high for two minutes on each side. I cut the heat and toss the garnish in the pan with a little butter, dressed the steak with it. Immediately remove the ribeye from the pan as cast iron will retain hit for quite awhile, you do not want to ruin your steak. Plate your steak, wait five minutes for it to firm up to lock in the juices, then cut into it and enjoy. .
Reverse sear ribeye
Now when I buy one of these thick one pound plus steaks I usually eat half and save the rest for a steak sandwich the next day. Not last night, it was so flavorful and perfectly done, I just couldn't stop eating it. If you are a carnivore like myself, and enjoy a great steak cooked at home, try this reverse sear method and let me know what you think.