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Steak
Reverse searing takes most of the guesswork out of steak. Cook the middle gently, then hit it with a very hot pan for the crust.
BASIC
A thermometer and a low oven make steak much easier to get right consistently.
Method
Salt the steak
Season the steaks generously with salt. If you have time, do this at least 40 minutes before cooking. If not, season them immediately before they go into the oven.
Heat the oven
Heat the oven to 120°C.
Cook it gently
Put the steaks on a rack over a baking tray and cook until the centre is about 5–8°C below your final target temperature. Use a meat thermometer rather than relying on time.
Get the pan very hot
Heat a heavy frying pan over high heat until properly hot. Add a small amount of oil.
Sear hard and fast
Add the steaks and sear for about 45–60 seconds per side, including the edges if they are thick. You are building crust now, not trying to cook the middle.
SearCook the surface quickly over high heat to build deep brown colour. The goal is the crust, not necessarily cooking the middle through.Cooking words →Add butter if you want
For the last 30 seconds, add the optional butter, garlic and herbs. Spoon the foaming butter over the steaks.
Check the temperature
Check the centre again. If it is where you want it, take the steak out. If it needs another degree or two, give it a little more time in the pan.
Rest briefly
Rest for about 5 minutes before slicing or serving.
RestLeave the food alone for a short time after cooking. For meat, this lets the temperature settle before you cut into it.Cooking words →
UPGRADE
Cook the steak exactly the same way, then use everything left in the pan to make a quick red wine sauce.
Method
Cook the steak exactly the same way
Reverse-sear the steaks using the Basic method. Once they are cooked, transfer them to a plate to rest and leave the pan on the heat.
Drop the heat
Reduce the pan to medium. If there is a lot of burnt oil, pour most of it away, but keep the browned bits stuck to the pan.
Cook the shallot
Add the shallot and cracked pepper. Cook for about 1 minute until softened.
Deglaze
Add the red wine and scrape the bottom of the pan with a wooden spoon. Let it bubble until reduced by roughly two-thirds.
DeglazeAdd liquid to a hot pan and scrape up the browned bits stuck to the bottom. Those bits are flavour, not washing-up failure.Cooking words →Add the stock
Pour in the beef stock. Add the Dijon or Worcestershire sauce if using. Simmer until the sauce is reduced enough to lightly coat a spoon.
Finish with butter
Take the pan off the heat. Add the cold butter a piece at a time, swirling or stirring until the sauce becomes glossy.
Taste it
Taste before adding salt. The stock and pan drippings may already have given you enough.
Serve
Pour the sauce over or around the rested steak and serve immediately.
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