Reverse Sear Chuck Steak
Reverse Seared Steak
So usually I am a sous vide girl in the kitchen. If you follow us on Instagram or Facebook you'll see me proclaiming my love for my Anova Culinary sous vide unit that I picked up on Amazon Prime day. Disclaimer: I'm not a rep for either just a believer in good deals and perfectly lazy cooking. Sous vide sounds like you need a lot of fancy, expensive, and large footprint equipment but really its one of the smallest kitchen gadgets I own behind the coffee grinder and the immersion blender. But the fun fact is you don't even need one to make a perfect reverse seared steak.. just an oven!
What exactly is a reverse sear? Typically you would pre-heat your pan or grill, place your meat on the hot surface, and quickly heat until the internal temperature reached your desired doneness. With the Reverse Sear process, whether in the oven or with sous vide, you heat the entire steak to you desired doneness over a much longer period of time and then very quickly sear to caramelize the outside. This method lends the low and slow cooking benefits required by some traditionally tougher cuts and still achieves a grilled steak result. You can cook any cut like ribeyes or NY Strips with this method but cuts like the Chuck Steak or XL Top Sirloin really shine here.
The Supply List
1 to 2 T kosher salt
2 tsps black pepper
1 T unsalted butter
1 T extra-virgin olive oil
Instant read or leave in cooking thermometer
Wrap a baking sheet in aluminum foil and place a rack over it; place the steak on rack.
Sprinkle all over with salt and pepper. Let stand, uncovered, for 1 hour or up to overnight in the refrigerator.
When ready to cook, preheat oven to 200°F.
Place the racked tray and steak in the preheated oven.
Bake until a thermometer inserted in thickest portion registers 105°F to 110°F for a medium-rare or 115°F to 120°F for medium-well, 30 to 40 minutes, or to desired degree of doneness.
Trust the thermometer, it will appear under done or raw but will significantly continue to cook in the finishing and resting phases.
Remove steak from oven; set aside.
Heat a cast-iron or heavy bottom nonstick skillet over high.
Add butter and extra-virgin olive oil to hot skillet; swirl to coat. When oil just starts to smoke, add the steak; cook until well-browned, 1 to 2 minutes per side. Transfer steak to a cutting board, and let rest 10 minutes before slicing. You can lightly tent with aluminum foil but do not wrap.
Serves well with Chimichurri or Smokey Chimichurri!