The best Steak I Ever Had
This particular steak was a 1-1/2” thick rib eye steak. It was cut into two pieces of 6 oz. for my wife and 10 oz. for me. The size isn't that important – the procedure is.
This cooking session was done in a Sharp convection/microwave oven and an induction cook top. Your results may differ with different tools.
I used the method generally referred to as “Reverse Sear.” The general idea is to start the steak in the oven and finish on the cooktop.
All convection ovens are not created equal and the Sharp convection oven provides some special benefits that may not be available in other units. More about those special properties and this steak a little later.
Get the best cut of beef you like and can afford, but make sure it is thick – not less than 1-1/4” and up to 2” thick.
Season the steak as desired with salt and pepper a few hours before you start to cook the steak.
1. Preheat the oven to 275 degrees.
2. Place the steak on the low wire rack and place in the oven.
3. Cook the steak in the oven until the internal temperature is 125F.
Read the internal temperature of the steak to determine when this temperature has been reached. It is important to not exceed this initial temperature. I use and recommend a Thermopen Instant Thermometer.
Since the Sharp convection oven rotates the food in the convection oven, it will cook faster than in a non-rotating rack oven. Test the temperature often because it will increase temperature faster than you expect.
4. After the steak has reached 125 F (maybe 35 minutes), remove it from the oven and let it rest, covered for 15 minutes.
5. If you are cooking baked potatoes in the oven, this resting time will be enough to cook the baked potatoes in the Sharp.
6. While the steak is resting, heat a sauce pan with peanut oil to a high temperature – just a little less than 400 F.
7. Sear the steak in the sauce pan for about 1 minute on both sides, or until seared to your desire.
8. Add a large pad of butter and serve. It has already rested enough.
One of the special benefits of this procedure is how easy it is to satisfy the desires of those who don’t want their steak medium rare. For additional doneness, just increase the time in the sauce pan to accommodate their desires.
You may be surprised to learn that this procedure produces even cooking from top to bottom. If you cook it medium rare, it will be medium rare from top to bottom. The juices will stay in the steak and not spill all over the plate.
My wife, who can’t stand “blood” spilling from the steak, said that the steak looked rare, but tasted just right – she is now a fan – so am I.
Of course, you could try to duplicate this on a charcoal or gas grill, but unless you are an expert, it will be tough going.
Good Luck!
Wil
This cooking session was done in a Sharp convection/microwave oven and an induction cook top. Your results may differ with different tools.
I used the method generally referred to as “Reverse Sear.” The general idea is to start the steak in the oven and finish on the cooktop.
All convection ovens are not created equal and the Sharp convection oven provides some special benefits that may not be available in other units. More about those special properties and this steak a little later.
Get the best cut of beef you like and can afford, but make sure it is thick – not less than 1-1/4” and up to 2” thick.
Season the steak as desired with salt and pepper a few hours before you start to cook the steak.
1. Preheat the oven to 275 degrees.
2. Place the steak on the low wire rack and place in the oven.
3. Cook the steak in the oven until the internal temperature is 125F.
Read the internal temperature of the steak to determine when this temperature has been reached. It is important to not exceed this initial temperature. I use and recommend a Thermopen Instant Thermometer.
Since the Sharp convection oven rotates the food in the convection oven, it will cook faster than in a non-rotating rack oven. Test the temperature often because it will increase temperature faster than you expect.
4. After the steak has reached 125 F (maybe 35 minutes), remove it from the oven and let it rest, covered for 15 minutes.
5. If you are cooking baked potatoes in the oven, this resting time will be enough to cook the baked potatoes in the Sharp.
6. While the steak is resting, heat a sauce pan with peanut oil to a high temperature – just a little less than 400 F.
7. Sear the steak in the sauce pan for about 1 minute on both sides, or until seared to your desire.
8. Add a large pad of butter and serve. It has already rested enough.
One of the special benefits of this procedure is how easy it is to satisfy the desires of those who don’t want their steak medium rare. For additional doneness, just increase the time in the sauce pan to accommodate their desires.
You may be surprised to learn that this procedure produces even cooking from top to bottom. If you cook it medium rare, it will be medium rare from top to bottom. The juices will stay in the steak and not spill all over the plate.
My wife, who can’t stand “blood” spilling from the steak, said that the steak looked rare, but tasted just right – she is now a fan – so am I.
Of course, you could try to duplicate this on a charcoal or gas grill, but unless you are an expert, it will be tough going.
Good Luck!
Wil
