"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Reverse Sear Steak Recipe

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This recipe for Reverse Sear Steak, by , is from The Sperring Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Greg Dyer

Category:
Category:

Ingredients:  
Ingredients:  
Thick cut steak works best (1.5-2”)
Season steak well top, bottom, and sides.

Directions:
Directions:
Preheat oven to 275'
Place well seasoned steaks on a rack over a baking tray (cover the tray with foil to save yourself a clean up)
Put in oven and cook until an internal temp of 125'-140' depending on your preference of "doneness". Usually takes around 45-60 minutes. A good instant read thermometer is needed as the pinch test won’t work.
Remove when at temp and rest for 10-15 minutes under foil
Preheat a skillet or heavy bottomed pan to screamingly hot temperatures. I add 1 Tbl of oil and 2Tbl of butter and baste as I am searing.
Sear steaks for one minute each side
Serve immediately (no need to rest since they’ve rested earlier)
INTERNAL TEMPERATURE GUIDE:
Rare: 125'
Medium Rare: 130'
Medium: 140'
Well done: 160'

 

 

 

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