How to perfectly cook a steak. Cooked low and slow, this method produces a steak that is tender and juicy on the inside and golden brown and crust on the outside. This low and slow method results in a steak that melts like butter in your mouth every single time!
Confession, I have an embarrassing amount of kitchen gadgets.
Honestly, I’m not even sure how I accumulated 99% of them. It’s one of the mysteries of my life.
Needless to say, I definitely do not use them all and some of them should probably find their way into the circular file known as the trash can.
But, there are a few gadgets I absolutely love, because they make life in the kitchen a breeze – I’m looking at you slow cooker and food processor.
But, with that said, owning a kitchen blowtorch is not a necessity to making this recipe!!
However, in case you own one, or are on the fence about getting one, a kitchen blowtorch can do so much more than caramelize the top of a Crème Brule!
How to use a kitchen blowtorch?
- Toast marshmallows for s’mores without the pain of rubbing two sticks together to create a bonfire.
- Brown the top of meringues or pies.
- Caramelize sugar in the raw on the top of any desert – Crème Brule, cookies, ice cream, tarts, etc.
- Toast breadcrumb toppings on casseroles, mac n cheese, gratins….
- Finish off glazes on proteins. Have a roasted chicken that just came out of the oven? Apply a glaze, bust out the blowtorch to adhere it and create a scrumptious, aesthetically beautiful end product.
- Roast peppers – all of ‘em. Red, green, yellow, orange, jalapeno, poblano….
- Use it to flambé sauces.
- It is also amazing at producing a nice, crusty, even sear on steaks (and chops of any kind, chicken, veggies…) which I used as part of cooking these steaks!
Low and Slow Perfectly Cooked Steaks
The cooking technique for these steaks are something I really wish I could take credit for inventing. But, I must give credit, where credit is due – to Modernist Cuisine. Seriously, MC, I salute you and your steak preparation genius.
Their method produces a tender, juicy on the inside, seared & crusty on the outside steak that melts like butter in your mouth. Basically, this method produces a perfectly cooked steak.
As a former grill line chef, it made me actually question what the heck I have been doing all of these years. Seriously, how in the world did I live without this preparation method for steaks?
I kid you not when I say you will NEVER want to cook a steak a different way, aside from maybe on the grill, because that smoky flavor imparted in your steak is so delicious and will not be replicated with this technique.
But, this method it’s so amazingly good and simple… and well, perfect. 😉
First, you freeze the steak. This may seem wrong, and against your culinary religion, but bear with me. The reason for freezing the steak? So that you can sear the outside of the steak without overcooking the interior. Makes total sense, right?
Next, you brush oil, or do as I did, brush bacon fat all over the steak.
And then comes the fun part if you have a blowtorch – you sear that bad boy all over. Don’t have a blowtorch? That is totally okay, you just won’t get to have as much fun while cooking this steak. Sorry! Instead of using a blowtorch you can use a blazing hot skillet, I recommend it be cast iron.
Last, you pop your steak in the oven and cook it at a very low temperature, allowing it to do its thing nice and slowly. Patience is a virtue people! Remember, good things come to those who wait! And then voilà! The best steak you will ever eat in your life is now yours for the consuming… after you let it rest of course.
*I cooked my steak to an internal temperature of 130 degrees F. in my oven set to a temperature of 170 degrees F., for 65 minutes and allowed it to rest for 10 minute; it was PERFECT.
Oh, if I could only give you videography of me cutting into it, instead of photography. Or scratch n’ sniff insta-computer screen-vision… OMG so so soooo good.
Whatcha waitin’ for? Do this!
Low & Slow Perfectly Cooked Steak
- 1 Rib Eye – at least 1” thick (you can use any steak of your choice. Recommended: Filet , NY Strip, Porterhouse0
- 1 TB Bacon Fat (you can substitute neutral oil instead)
- Sea Salt and Cracked Pepper – (for serving, optional)
- Freeze Steak at least 30 minutes on a baking sheet. Alternatively, use a completely frozen Steak.
- Preheat your oven to the lowest possible setting (170 degrees F is my oven’s lowest setting).
- Pat Steak Dry. Brush top side of Steak with ½ of the Bacon Fat (or oil)
- With a Blowtorch, Sear the outside of the Steak, taking care to sear the fat on the sides of the steak, using a continuous back and forth motion across the steak for even browning.
- Flip Steak over and brush with remaining Bacon Fat (or oil). Repeat searing process on other side of steak
- **Alternatively you can sear the steak by heating a cast iron skillet over medium high heat. Add Bacon Fat or Neutral Oil to Pan, Sear each side until well browned
- Transfer Seared Steak to a Cast Iron Skillet (or cooking vessel of choice. If you did not use a blow torch, just keep the steak in the pan). Season with Salt and Cracked Pepper. Insert a Digital Thermometer with an oven safe probe into the side-center of the steak. Place in the Pre-heated oven.
- Cook about 65 – 90 minutes*, or to desired doneness.
- Season with Salt and Pepper to taste. Allow Steak to rest at least 5-7 minutes.
125 - 130 Degrees - Rare
135 - 140 Degrees - Mid Rare
145 - 150 Degrees - Medium
155 - 160 Degrees - Mid Well
165+ Degrees - Well *If you are cooking your steak above medium, I recommend this cooking process. *Not a Rib-Eye fan?? Use whatever cut you prefer... Sirloin, Filet, T-Bone, NY Strip.. Just make sure you are using a THICKER cut. I have not tried a thin cut, like flank or skirt steak... therefore I can't recommend it. *When you cut into the steak, after resting period, it will look more pink than red. It will start to turn from pink to red as the air comes into contact with the steak.
Equipment Needed: Blow Torch*, Digital oven safe thermometer with probe *alternatively can use a cast iron skillet, non-stick skillet, or baking sheet
-pair with Mushroom Marsala Cream Sauce
-Brush with plain unsalted butter, compound butter, or sauce of your desire.