Cooking an Expensive Cut of Steak:
The best thing about the pricer cuts of steak is that they need very little seasoning. The meat itself is usually so amazing that a simple dry rub or spice will bring out the natural flavors of the meat.
Step 1: Tenderize the Meat
As we said previously it does not take much to season the steak. Many times I use a simple salt and pepper mixture that I rub on the steak, wrap it in plastic wrap and let it sit in the fridge overnight. This way it has time to season and tenderize on its own. When cooking meats many times you will find that slow is best as it tends to bring out more flavor. For those that do not have time, leaving the steaks on the countertop uncovered for an hour covered in salt or your favorite dry rub should suffice.
Step 2: Bake the Steaks
Now, the first step in a reverse sear-and-bake is to slowly raise the temperature of the cut by baking it in a low-heated oven.
So, you’re going to want to set the oven to 275°F (140°C) and to cook the steak until it hits 90-95°F — usually about 30 minutes.
Step 3: Prepare a Cast-Iron Skillet
So, this step does not change regardless of which kind of steak you are cooking. We covered it in the section about cheap cuts, but in case you skipped straight to the expensive steak section, I’ll quote myself here:
Cast-iron skillets are great for cooking any kind of steak, but they are known for not heating evenly. To avoid this problem, you should preheat the skillet in the oven for about 20 minutes at a low heat to ensure a constant temperature all over the pan.
Turn on the element, and once your oil and the pan are nice and hot, you’re ready for the next step.
Step 4: Sear the Steaks
Because you’ve already cooked the meat slowly in the oven, the pan and oil are only for providing a nice, finishing crust anything more will result in overcooking the meat.
Lay the steaks into the oil. You should immediately hear a sizzle. Let them sit long enough to develop a nice crust.
Keep in mind that a medium rare steak is ready once the internal temperature hits 135°F (57°C).
Do you have a special marinade or dry rub that you use to season steaks? Let us know in the comments below.
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