Since the winter chill is still in the air most people have settled indoors until the spring arrives. This brings its own set of problems when searing steaks in a pan. Anyone who has a fire alarm near their kitchen will understand what I am referring to.
This is why I have adapted the low and slow rather than the hard quick method that is used in most kitchens.
When I started researching this technique, I saw some recipes for “reverse searing” that involved using the oven. But I think you have more control of the cooking process, and can keep the interior rarer, if you cook it in on the stove, so that only one side of the meat is cooking at any one time (in the oven, it's cooked from all sides).
While many of us season or marinate our meats ahead of time another tip is to wait to apply the seasoning until the outside is cooked.
The vivid contrast that salting the beef immediately after cooking creates a crust that is crisp, brown, and salty, while the inside is tender and almost sweet. And as always let the steak rest before slicing into it.
For the steak:
- 2tablespoons extra-virgin olive oil
- One2-inch-thick bone-in rib eye, at room temperature
- Salt & Pepper
Instructions:
- Put the pan on the lowest heat you can and place the 2 tablespoons of oil in the pan. Place the room temperature steak on the pan and cook at low heat for 20 minutes
- Flip the steak and season the cooked side heavily with salt and pepper. Cook the other side of the steak at the same equally low temperature for 15 minutes
- Remove the steak from the pan, seasoning the other side. Turn up the heat to hot, add the steak back to the pan, and sear each side for just 3 minutes per side, until a nice brown crust has been achieved. You are looking to keep the steak a perfect medium-rare; if you’d prefer to track the time by internal temperature, make sure it gets up to 130° F inside but not more.
- Let the steak rest about five minutes, slice in 1/2-inch-thick slices and serve with this spicy grated carrot salad on top.
Source: Food52
THIS IS GROSS!! It’s not healthy to eat raw meat. People get sick and die from that. Ugh!!
THAT LOOKS PERFERCTO TO ME THE ONLY WAY TO EAT STEAK
Thank you
And with it cooked that way you might as well butcher the cow and start eating it..don’t wont no cow blood..
Raw meat does not digest in the stomach it rots
Last night’s dinner:
Rib eye steak (med-rare), with sauteed mushrooms and a red wine reduction sauce, garden salad and baked potato with sour cream.
Or can also cause liver problems.
Too raw for me. I like medium-well.