A REVERSE SEAR can be used if your guests have different desires of cooking (eg) rare and well done.
INGREDIENTS
- High quality 2-1/2 inch steaks with a good amount of marbling
- Tie around perimeter with butcher twine
- Dry with paper towels
- Salt liberally
- If time permits, see Steak: Tips about dry aging your steak overnight
- Let come up to room temperature Place on rack until internal temp is 55-60°
. About an hour - Pat dry again
- Rub with EVOO and other desired seasonings (see below)
- Sear your meat well on all SIX sides – about 4 minutes per side @ 400º
- Toss rosemary and thyme sprigs in melted butter and garlic
- Place steak on top of spices
- Bake in oven on a rack, at 250º for six hours or until internal temp is about 120º
- With about an hour remaining, toss halved shallots in salt, balsamic vinegar and EVOO.
- Place shallots flat size down in pan with the meat
- Baste meat while you are in there
- After one hour, remove from oven and set aside
- Cover and rest 10 minutes to allow the juices to re-absorb
- Cut into 1/2 inch strips against the grain
- Top with coarse sea salt
Seasoning choices:
- Salt, pepper, paprika, cumin
- Salt, pepper, paprika, cumin, mustard powder
- Salt, pepper, oregano, garlic powder, onion powder
- Grandpa’s Thunder Powder
- Grandpa’s Arghhh Powder
- Tony Chachere’s Creole Seasoning
