Steak House Steaks (and Why Reverse Searing Reigns Supreme)
There are few date-night classics that can’t be perfected at home. That’s good because finding a babysitter on Valentine’s Day, trying to remember to make a reservation in advance, and piling into an over-crowded restaurant to consumer over-priced entrees, can make one feel less than loving. I am fully in support of opening up a nice bottle of wine, turning on Otis Redding and impressing your Valentine with perfectly done steaks.
The process of reverse-searing ensures steak-perfection that anyone can pull off. The key elements to a great steak are proper seasoning, a crisp crust, and most importantly, not over-cooking the meat. For years, I seared my steak on the stove top and transferred it to the oven to come up to the proper temperature. This method worked, but the steak always ended up with an over-cooked band along the exterior. In contrast, reverse-searing brings the entire steak gradually up to temperature, so that the steak is uniformly cooked throughout. A quick sear at the end gives you a proper delicious crust, without over-cooking.
For best results, salt your steak well in advance of cooking, preferably overnight. Leaving it uncovered in the fridge will help dry out the steak, resulting in a better crust. Cook the steak in a very low oven until it is approximately 10-15 degrees less than your desired temperature. It will continue to cook as you sear it on the stove top. A cast-iron skillet will give you the best, even sear. Best of all, there is no need to let your steak rest with this method!
Lastly, I recommend a pad of herbed butter to finish things off. Steak sauce is not welcome here!
Prefer to grill your steaks outside? In my opinion, it is far easier to ensure an accurate temperature and just see your meat inside, but I understand that barbeque aficionados feel all steaks must be cooked on an actual grill. This method can be used on a charcoal (or I suppose gas) grill. Utilize your charcoal and burners so that there is a hot side (over the coals) and cool, or indirect heat area. Slowly bring the steaks up to temperature over indirect heat, and then sear over high heat to create your crust at the end.
Steak-House Steaks
Loosely Adapted from J. Kenji Lopez-Alt, The Food Lab
2 thick-cut beef steaks, preferably 1 1/2 to 2 inches thick, such as ribeye, T-bone, porterhouse or filet mignon
kosher salt and freshly ground black pepper
1 Tbsp Olive oil
2 Tbsp herbed butter (recipe below)
Trim the steak of any excess exterior fat. Season the steaks all over with salt and pepper. If time permits, place the steaks uncovered in the refrigerator over night.
Preheat the oven to 200F. Place the steaks in the oven on a rack over a baking sheet, and cook until an instant-read thermometer registers 105F for rare or 115F for medium-rare. Depending on the thickness of your steak, this could take up to 20-30 minutes, however, check the steak early to ensure they are not over done, especially if your steaks are thinner.
Remove the steaks from the oven. Preheat a cast-iron skillet on the stove top over high heat until smoking. Add the olive oil and heat until the oil is shimmering. Sear the steak on all sides until well browned, about 45 seconds per sides. Use tongs to hold the steaks sideways to sear the edges.
Top each steak with 1 Tbsp of herbed butter and serve.
Herbed Butter
1 stick (1/2 cup) butter, at room temperature
1/4 cup chopped parsley
1 Tbsp chopped herbs or scallions (such as basil, oregano, chives, or tarragon)
1 Tbsp lemon zest
1 clove garlic, minced
Pinch of kosher salt and freshly ground black pepper
Combine all of the above. Place on a piece of plastic wrap and roll into a log, pinching the ends to seal. Refrigerate for up to 1 weeks or it will keep in the freezer for several months.