Steak can feel like high-stakes cooking. It’s not inexpensive and the pressure to nail that perfect crust at just the right temperature is real. That’s why I love the reverse-sear method. By cooking low and slow in the oven, then finishing with a quick kiss of heat in cast iron, you take away the intimidation and get a steak that’s tender, juicy and beautifully caramelized from edge to edge.
For me, the key always starts with the meat itself. I try to choose locally sourced meat to create a rich and buttery steak worth every bite. And while my husband insists there's no such thing as a bad steak, this one (finished with a decadent Béarnaise compound butter) is his hands-down favorite.
There’s something luxurious about slowing down for a good steak… and the truest luxury? Cooking it yourself.
Ingredients
· Two, six-to-eight-ounce filet mignon
· Diamond Crystal salt
· Freshly ground black pepper
· Avocado oil or other high smoke point oil
· Flaky salt for finish if desired
· Two to three tablespoons fresh tarragon, chopped
· One shallot, diced small
· 8 oz. unsalted butter, softened
· Splash of white vinegar
Method
For steak:
The day before cooking, remove it from packaging and dry with a paper towel. Place steak on a plate or small baking sheet. Sprinkle the steak with salt on both sides.
Place steak in the refrigerator overnight, uncovered. An hour prior to cooking, remove steak from the refrigerator and bring it to room temperature. Dry off any moisture on the steak. Grind the black pepper on both sides of steak to taste.
Preheat oven to 250 degrees. Place steak on a wire rack on a baking sheet. Bake steak until temperature is 105 degrees, medium to medium rare, approximately 30 minutes.
Coat a cast iron pan with oil. Bring the pan to medium-high heat. Place steak on the hot pan and cook for one to two minutes on each side. Steak should have a great crust and be 130-135 degrees. Remove steak from the pan and sprinkle with flaky salt and a slab of compound butter.
*You can substitute any other cut of steak. Cook any steak to recommended temperature and not to the cook time.
Butter:
Soften butter and use a medium sized bowl to mix with tarragon, shallot, freshly ground black pepper and a pinch of kosher salt. Add a splash of white vinegar for acidity and mix until thoroughly incorporated.
Form butter into a log and wrap with plastic or parchment paper. It can be stored longer in the freezer by placing it into a freezer zip-lock bag.
JeriLynne Clifford is founder and owner of Hill Country Bon Vivant. Her story, blog and services can be found at hillcountrybonvivant.com. Her cookbook, soon to be released, is titled "The Vineyard Table: Cooking, Wine and Stories of Hospitality."