Joe’s Foolproof Reverse Sear Steak Recipe
The best way to cook a grass-finished steak!
Our steaks can come with a bit of a learning curve for first timers. Even experienced grillmasters can get tripped up with the quirks of our center cuts. This difference is due to 3 reasons: grass-finished is leaner, our animals are younger, and the fat content itself has less saturated fat. This means it doesn’t absorb heat in the same way as the grocery store steaks, and your go-to methods for a medium rare can result in a well done steak.
One of our longtime customers Joe shared his bulletproof method for a medium rare, tender grass-finished steak. He uses this for t-bones, but I have personally tried it on bone-in or boneless ribeyes and it works perfectly on everything!
WHAT YOU NEED :
-Steak
-Salt and Pepper
-Internal Thermometer
PREP :
Thaw steak in fridge overnight, or in water an hour or two before cooking.
Add salt and pepper to the steak AT LEAST 40 mins before cooking. The longer before cooking will enhance the flavor.
Preheat oven to 250F
While preheating, add a generous amount of oil/fat/butter/tallow to a cast iron or dutch oven and place on stovetop. Do not turn stove on yet.
COOK :
Pat both sides of steak dry with paper towel.
Insert probe into middle of steak. Place in oven until internal temp reaches 110 degrees. ~Around 15-20 mins.
While its in oven, you can turn on stovetop on high to get that pan piping hot, almost smoking.
SEAR :
Once it hits 110F, remove from oven. Place the steak in the searing hot oil. ONLY 45 seconds each side.
NOTE: The real secret to this recipe is pulling the steak at 10 degrees UNDER your desired final temp. Grass-fed beef continues rising in temp while resting, while corn/grain fed usually stalls out once removed from high heat. This is because there’s less saturated fat in the grass-finished fat!
Let rest for 5 minutes uncovered before enjoying.
Enjoy!
Let us know if you try out this recipe, or if you have a favorite one that works perfect for you.
Live well, eat well, and don’t burn the beef!
-Max
