Reverse Sear technique:
Want to make a steakhouse quality crusty steak with a perfect medium rare center?
Here is how.
First step: acquire a nice quality cut of beef close to an inch thick or more. Allow the steak to sit outside refrigerator and get close to room temperature
Second Step: Use a Souse Vide (see picture). Fill a pot deep enough to allow the Sous Vide to reach appropriate water level. Set to 135 degrees Fahrenheit.
Third Step: Place steak, seasoned if you desire, into a snap shut slider or vacuum sealed food storage bag and place in water for 1 hour and 15 minutes.
Fourth Step: Remove from water. Remove steak from slider or bag. Finish on a hot buttered skillet, over large flames, or use a sear burner (as pictured) for less than one minute a side.
Fifth Step: allow steak to rest. Top with Rosemary Butter and allow it to melt on top. Rest for 10 minutes before cutting into meat. See other blogs for steak marinade ideas.
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