Reverse Sear New York Strip

This is grilling season - sharpen your skills.

Here is absolutely the best, most foolproof way to make an evenly cooked steak. Because of the even cooking by slow roasting in the oven, you get even color throughout the thickness of the steak. Finish by searing on a grill or in a hot cast iron skillet. Searing a steak at the start, tends to develop a layer of grey at the edges, no matter how medium or rare you want your steak.

This technique is only appropriate for a very thick steak. Also, you do not need to rest the steak to redistribute juices, so just dig in!

2 thick NY strip or ribeye steaks (at least 1-1/2 to 2-inches thick)

coarse Kosher salt

Generously salt both sides of the steak, ideally the night before. Seal in a zip plastic bag overnight in the refrigerator.

An hour before you are ready to cook, allow steaks to return to room temperature. Preheat oven to 250F.

Insert a thermometer probe into middle of steak. Place steaks on a rack on top of a rimmed baking sheet.

Slow roast steaks for about 20-30 minutes in the oven, until the internal temperature of the steak is 115-120F for medium rare, 125F for medium and 135F for medium well.

While the steaks are roasting, heat a large cast iron skillet (or your grill) to high. When the steaks reach the temperature you want, remove from oven and lay on hot skillet or grill. Sear 45-60 seconds per side, just to get the char you want.

Remove to a cutting board and slice on a bias. You do not need to leave a reverse seared steak to rest before slicing.

Serves 3-4.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F. Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized. Add the garlic and cook for about 2 more minutes. Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl. Whisk this mixture into the boiling sauce until thickened. Add mushrooms and salt and pepper to taste. Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...

Cuisine Eric

Search This Blog