The BEST Reverse Seared Steak Recipe

It's stupid good and I'm 99% sure you've never done it this way

Hello beautiful Readers! It is time again for another article.

Today we will have a change of scenery, and I will show you how to make a fantastic steak. Besides being a 💩 posting futurist—I’m a great cook.

Read •entire• recipe before attempting or shopping.

Time: Two to Twenty-Four Hours—Will explain

Materials besides the ingredients:

• Oven

• Frying pan

• Tongs

• Oven safe pan

• Meat Thermometer—Preferably digital

Steak

Ribeye, NY, Petite Fillet, Chuck Roast—Yes, you can use this too. Really, use whatever cut you can afford. I find a prime chuck roast to be great if you’re feeding a number of people and are on a medium budget.

Ingredients:

• Salt

• Pepper

• Dried Rosemary

• Garlic Powder

• 2 drops of liquid smoke per pound

• Butter—Optional for searing

Chimichurri

Ingredients:

• 2 cloves of garlic, peeled and minced

• 1 cup of fresh cilantro leaves, finely chopped

• 3 tablespoons of white wine vinegar

• 2 tablespoons of olive oil

• Salt and pepper to taste

Chili Pod Oil

Ingredients:

• 2 tablespoons chili pods, dried and coarsely ground

• 1/2 cup oil of your choice (olive or vegetable oil work best)

Preparing beef:

There are many schools of thought on how to do this. I will give you a few basics that are MUSTS and then some optional stuff. The goal is to pull moisture out of the beef before cooking it—It keeps it from drying out. (Trust me—Don’t think about it.)

1. Take the meat out of the refrigerator. If frozen, leave in the fridge until thawed out: It could take days.

2. Leave meat until it reaches room temperature. It should take less than an hour, depending on the size of the cut. Keep it safe from dogs.

3. Occasionally pat the steak dry with a paper towel.

OR

1. Take steak and sprinkle coarse salt on all sides.

2. Wrap in a cheesecloth.

3. Put it on a wire rack with a cookie sheet under it.

4. Leave in the fridge overnight.

5. Take it out of the fridge and let it get to room temperature: Again—Watch out for 🐶s.

6. Wipe the salt off and pat dry with paper towels.

OR

Like the first option, but sprinkle coarse salt on it when you take it out of the fridge. I usually use do it this way.

Cooking beef:

Preheat oven to 225˚F

This is a good medium-range temp and depends on time. If you have more time, you can go 20˚F lower. If you have less time, you can go 20˚F higher. The GOAL is slow roasting your beef. It’ll be more tender this way.

Liberally coat steaks with salt, pepper, dried rosemary, and garlic powder. I have a rich palate, so this works for me. If you like bland food, go light. Take a few drops of liquid smoke and rub them into the steak. GO LIGHT WITH THIS STUFF.

Insert the meat thermometer into the middle of the thinnest steak. Here is a guide:

- Rare: 120-125°F

- Medium Rare: 125-135°F

- Medium: 135-145°F

- Medium Well: 145-155°F

- Well Done: 155°F and above

Heat steaks to 10˚ LOWER than your desired temperature. If you like Medium Rare, cook meat to 120˚ Why?

1. Meat keeps cooking when you take it off heat. In fact, everything does.

2. You will cook it again when you sear it.

Once steaks reach desired temperature, take them out and leave them to rest—Let them sit for 5 minutes—10 minutes if you cooked a roast. Why?

1. Read numbers “1” and “2” •directly• above.

2. It keeps the meat from drying out and being overcooked.

I’m going to put the searing the steak part of the recipe after the chimichurri and chili oil part because I want to make sure you let it rest.

Chimichurri Recipe:

Ingredients: (For Simplicity)

• 2 cloves of garlic, peeled and minced

• 1 cup of fresh cilantro leaves, finely chopped

• 3 tablespoons of white wine vinegar

• 2 tablespoons of olive oil

• Salt and pepper to taste

Instructions:

1. In a medium bowl, mix together the garlic, cilantro, red wine vinegar, and olive oil until combined. Season with salt and pepper to taste. Cover and put in the refrigerator for a few hours. If you forget this last part, don’t worry. It’s fine.

Infusing Chili Pod Oil Recipe

Ingredients: (For Simplicity)

• 2 tablespoons chili pods, dried and coarsely ground

• 1/2 cup oil of your choice (olive or vegetable oil work best)

Instructions:

1. Gently heat the oil in a small saucepan over medium-low heat for about 5 minutes until it reaches medium heat. Don’t let it smoke.

2. Add the chili pods and stir them into the hot oil. Keep stirring occasionally while heating the mixture for 7-10 minutes or until the chili pods become fragrant and start to darken slightly.

3. Remove the saucepan from heat and pour the infused oil through a fine-mesh strainer into a glass jar or other heatproof container. Discard the chili pods.

4. Allow the oil to cool fully.

Combine chimichurri and chili oil.

If you have a sensitive palate—Go easy on the chili oil. Just use a little. The recipe I would make is:

• Combine two parts chimichurri to one part chili oil

• For those of you who need measurements: 2 Tbsp Chimi + 1 Tbsp Chili Oil

Searing the steak

Take the now-rested meat and pat dry it again with paper towels. Just use a couple of paper towels. You won’t get it fully dry because it’s still warm.

Coat the steak/steaks with the chimichurri and chili oil mixture.

Get your frying pan smoking hot! I like to use butter for this part. Avocado oil is fine if you’re keeping it kosher. Most restaurants use vegetable oil so go ham. Whatever you want. It won’t be there long.

Put the steak on a smoking hot pan for a minute on each side:

1. You take tongs and put steak on hot pan.

2. You wait a minute.

3. You flip it. With tongs.

4. You wait another minute.

5. You take it off the pan and put it on a serving plate, cutting board, or something else, that isn’t hot.

Serving the steak

You have a couple of options and one non-negotiable.

You •WILL• let these steaks sit a couple of minutes before cutting into them. A steak should never “bleed.”

You can serve them whole on a plate •or• you can slice them on a cutting board and serve them that way. I like to do the latter and drizzle with the remaining chimichurri if there is any.

This recipe goes great with a baked potato and greens such as spinach or broccolini. Just cook with salt and butter. A little sour cream for the potato. You don’t want the sides to overpower the entree.

Voila! You are now a fancy bitch!

Go show off your new skills, people and I’ll see you next time.

Here is an audio file for the recipe.