At Home With Evey

It doesn’t have to be Valentine’s Day or any other special occasion to serve a Reversed Seared Steak with Red Wine Mushroom Sauce. In fact, serve it just because you can.

Ok, I get it, you have heard of searing steaks in a cast iron skillet. What’s up with the reverse searing steak, you might ask.

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Reverse seared steak is when you slow roast the steak in a low-temperature oven on a wire rack until the meat comes up to desired temperature, then sear the steak in a SCREAMING HOT cast-iron skillet to get that delicious brown seared crust.

Also, the oven helps dry out the exterior of the steak so when you do sear it in the pan, it helps give you that nice browned flavorful crust. After all, moisture is the biggest enemy of a good sear, so any process that can reduce the amount of surface moisture on a steak is going to improve how well it browns and crisps.

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Reverse seared steak does best ….

Reverse searing does best on a thicker cut of steak, no less than an inch and a half to two inches thick (1/1/2″ – 2″). This technique is great for cuts of steak with great fat marbling.  As we are all told, fat is flavor, and when slow cooked over low temperatures the fat gently renders and the steak becomes more tender thanks to enzymes within the meat.  Also, starting steaks in a low-temperature oven, you end up with almost no overcooked meat whatsoever. Juicier results are your taste buds’ reward.

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Instructions to Prepare Steak

• Remove the meat from it’s packaging and pat dry with paper towels. Allow the steak to come to room temperature, about 30 to 60 minutes. Pat dry again with paper towels just before cooking.
• Season the steak with sea salt and black pepper, on both sides. Let sit for about 30 minutes or Let season overnight uncovered in fridge, be sure to set out to come to room temperature

INGREDIENTS

• 2 (2-inch) choice or prime steaks such as Ribeye, NY Strip, Porterhouse, etc.
• Kosher Salt and Freshly Cracked Black Pepper, for seasoning
• 2 TBSP grapeseed oil or other high smoke point oil – see below
• 2 TBSP ghee, optional
• 2 TBSP butter

Red Wine Mushroom Sauce

• 1 shallot, thinly sliced
• 8 ounces sliced baby bella mushrooms
• 1½ teaspoons fresh thyme, plus additional for garnish
• 1 cup dry full-bodied red wine
• 3 tablespoons unsalted butter (naturally grass-fed is best)
• sea salt and black pepper, to taste

INSTRUCTIONS

• Preheat oven to 225°F. Or 250°F if your oven does not go down that low
• Pat each steak dry with a paper towel, and generously season all sides of the steak with kosher salt and freshly cracked black pepper. Let sit for 30 minutes.
• Place the steak onto a wire rack on top of a foil-lined baking sheet, and bake for about 20 minutes before checking the temperature with a meat thermometer in the thickest part of the steak. Check the temperature of the steaks every 10 minutes until the internal temperature reads according to the chart below: ( I cook ours at 225°F for 30 minutes)

Cooking Chart

• Cook until an instant-read thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. This will take about 20 minutes for rare steak and up to about 40 minutes for medium-well; cooking time can vary dramatically depending on oven so check often.
• Prepare your skillet, I absolutely love my cast iron skillet, but any skillet that is made for high heat, cast iron, carbon steel, or heavy stainless steel is fine. You will need an oil with a high smoke point so you can really get it hot to sear your steak: canola, vegetable, and grapeseed all work.
• During the last few minutes your steak is the oven, turn the heat on under the skillet. I heat my skillet up then add the ghee or oil right before putting the steak in. When the oil gets shimmering hot, add the steak. Others heat the skillet up with the oil.
• Let the steak cook for about 1 minute on each side, it should really be sizzling. Use the tongs to sear the sides. It should get a nice dark crust. USE TONGS – NO POKIE POKIE WITH A FORK
• Take the steak out placing it on a clean wire rack and covering it loosley with foil.

There s no need to let your steak sit if you are not making a sauce

• Let the skillet cool down a bit, add more oil / butter if needed and drop in the sliced shallots, mushrooms and thyme. Saute for about 5 minutes, or until the mushrooms begin to brown and soften. Add the red wine and scrape the bottom of the pan with a wooden spoon to get up any brown bits. Bring to a boil.

• Cook until it reduces by about half, about 5 to 6 minutes. Turn the heat to low, stir in the butter. When the butter has melted, remove the sauce from the heat. Season with sea salt and black pepper, to taste. Serve the steak with red wine mushroom sauce drizzled over the top. Enjoy.

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AHHH YES!! REVERSED SEARED STEAKS WITH WINE!!

MERLOT!! That is my absolute favorite, especially with steaks. The Ricord Merlot to be specific. We have only the finest wines from Napa Valley and Sonoma Valley, at wholesale cost, (no middleman) and YES, delivered directly to your door. And it is only available through us.

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