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!
I have a TON of kitchen gadgets. I kid you not, it’s an embarrassing amount… stuffed in drawers, busting out of cabinets, still in their brown, just delivered to my doorstep, box… should I be ashamed?? While I love and use some of them more than others, as a foodie, I feel like they are all absolutely necessary.
I can and will spend all day telling you why I NEED each and every one. Justifying the purchase of food-kitchen gadgets should be my middle name. The kitchen blowtorch is one of my absolute favorites. <3 Not only is it so much fun to set things on fire (purposely!!).
It can do sooooo much more than what people envision… prominently, caramelizing the top of a Crème Brule. Yawn. Boring. My kitchen buddy can do so so so much more! I happen to use it a lot.
For the ‘sweet’ uses of this fantastically fun kitchen gadget:
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- cookies, ice cream, tarts…
For the ‘savory’ uses:
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 ‘Low n’ Slow PERFECTLY cooked Steaks’.
The cooking technique for these steaks are something I really REALLY wish I could take credit for inventing. It produces a tender, juicy on the inside, seared & crusty on the outside, melts like ‘butta’, perfectly cooked steak. As a former grill line chef, it made me actually question what the FORK I have been doing all of these years. How in the WORLD have I JUST discovered this??????
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 delish and will not be replicated with this technique. But, this method it’s…. it’s…. it’s so amazingly good and simple, I have no adjectives other than – IT IS PERFECT.I must give credit, where credit is due. To Modernist Cuisine, I salute you and your steak preparation geniusness. (Insert round of applause here and my eternal gratitude for showing me the ‘this is what you should have been doing with your steak’ light).
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? Then 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! But, you can use a blazin’ hot skillet, I recommend it be cast iron. You starting to understand the method behind their genius madness?
Then 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… VIOLA! 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 SOOOOOOOOOOOOOOOOO good. Hop on this crazy delicious steak cooking method band wagon with me… let’s go for a ride in culinary style.
- 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.
Cook Time: roughly 50-90 minutes for a 1'' thick steak. The exact cook time will depending on thickness of steak.
*Slightly Adapted from Modernist Cuisine
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.