Friday, December 16, 2016

Reverse Seared Steak

There are so many ways to cook a steak. I found that in my Meatbook group on Facebook, many of the members loved this method. I checked it out, and here's what I found!


The ribeye was about 16 ounces, or a pound. I also cooked another alongside it.


The result was a perfect medium rare in my book.


I used a thermometer, but maybe it's out of date. Because most recipes I found for medium rare said 125 degrees was the target temperature.


I chose to use ghee for searing because it is clarified butter that is great for high heat, and some think it has healthy benefits for you. 

Ingredients:
  • 2 steaks, about a pound each (mine were ribeyes)
  • Marinade: I use about 2 tbsp fish sauce, 1 tbsp liquid aminos, tons of granulated garlic, & a pinch of turbinado sugar
  • 1 tbsp ghee
Directions:
  1. Heat the oven to 275 degrees.
  2. Place the steaks on a foil lined pan.
  3. Insert thermometer, and cook until the temperature rises to 125 degrees (about 18 minutes.)
  4. Prepare a pan over high heat with the ghee. Sear each side about 90 seconds until browned.

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