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!
1Rib Eye – at least 1” thick (you can use any steak of your choice. Recommended: Filet, NY Strip, Porterhouse0
1TBBacon Fat(you can substitute neutral oil instead)
Sea Salt and Cracked Pepper –(for serving, optional)
Instructions
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.
Notes
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*Cooking Temperatures: 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 Serving suggestions: -pair with Mushroom Marsala Cream Sauce -or- -Brush with plain unsalted butter, compound butter, or sauce of your desire.