Alright lovers, Valentine’s Day is right around the corner and what better way to celebrate than with steak! A nice steak dinner has been my go-to meal for years now. Fun fact, it’s me who wants the steak! My husband was not a steak eater when we first met, but considering he met me IN a steak house I think he knew what he was getting into.
I grew up with a dad who cooked a lot of awesome steaks and went on to wait tables at a popular steak house chain all throughout college. Shout out to Longhorn, I’ll be forever indebted to Darden for not only meeting my husband through that job, but also my best friend. It’s also where I fell in love with food from a cooking perspective.
Ingredients:
Salt & Pepper
Additional supplies needed:
Meat thermometer
Method:
Once your steaks have an internal temperature of 150 degrees (medium rare) to 160 degrees (medium) take them out of the oven. A good digital thermometer makes this super easy. Mine was funny enough, a Valentine’s gift one year from my hubby. He got it on Amazon, for $11!
Now it’s time to sear your steaks. In a frying pan heat up 2 tablespoons of butter over medium/ medium high heat. Place your steaks into the pan and set a timer for just one minute. Flip your steaks and add in your additional 1 tablespoon of butter, garlic, and fresh thyme. Set the timer for one minute again. Then tilt your frying pan down slightly to make the melted butter mixture pool to one side. Spoon this butter over the top of your steak for 30 more seconds. This is called butter basting. Flip your steak one more time and butter baste the first side you seared for 30 seconds. Place the steaks on your plate, top with remaining butter mixture if desired and enjoy!
These steaks are going to cut like butter! They are so soft and juicy! Doing the reverse sear method you also do not need to let your steak rest. You can enjoy it hot out of the pan right away and all the juices will stay intact.
I know an hour plus of cooking time is a lot to ask but it’s 90% inactive time. The oven does all the hard work for you. To give you an idea for length of time you might need for your steaks depends on the cut you chose. When cooking 1lb ribeyes or New York strip steaks I do one hour at 275 degrees for an internal temperature of 155 degrees. For smaller but thicker cuts like 1/2lb filets or tenderloins I do 1 hour and 15 minutes at 275 degrees to reach and internal temperate of 155 degrees. If you like your steaks done more start by adding additional 5-10 minutes to the cook time. Thicker steaks take longer than thin ones, but the good news is you can’t over cook these!
Reverse sear if a foolproof way to never waste money on steak again. It’s easy when grilling a steak to leave it on too long and char it. Steak is an expensive protein and this is a good way to get the most out of that money. Even if you do cook these to medium well or well done the texture is still going to be soft and moist. The low and slow cook method locks in all of the steaks juices making this a delicious bite no matter how you cook it. You will be sure to impress your valentine (or anyone any time of the year) with this new method of cooking steak.
