Seared, Slow-Roasted Steak Recipe - The Washington Post

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It takes time, but this technique guarantees nicely browned, evenly done meat.

The original recipe from "Modernist Cuisine at Home" that The Post Food section published in 2012 called for melted butter to be brushed on the steaks after cooking. This recipe ups the flavor by using an easy, rosemary-infused olive oil and the juice from charred lemon halves instead.

If your oven temperature does not go as low as 160 degrees (see STEPS, below), use the lowest setting it has and be vigilant about monitoring the internal temperature of the meat. We tested this only with New York strip steaks.

You'll need an instant-read digital thermometer, preferably one with a probe.

The steaks need to chill in the freezer for 30 minutes before cooking.

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Ingredients

measuring cup

Servings: 4

Directions

  • Step 1

    Line a small rimmed baking sheet with aluminum foil or parchment paper; place the steaks on it and freeze (uncovered) for 30 minutes.

  • Step 2

    Preheat the oven to 160 degrees, or its lowest temperature (see headnote). Brush both sides of the chilled steaks with the vegetable oil, then generously season with the kosher salt and black pepper.

  • Step 3

    Heat a heavy skillet, preferably cast-iron, over high heat. Add the steaks and sear for 60 seconds on each side, or until they reach your desired level of char. Briefly sear the fat on the side of each steak until it is lightly browned (use tongs to hold the meat upright).

  • Step 4

    Discard the foil or parchment from the baking sheet, then place the steaks directly on the baking sheet. Insert the probe of an oven-safe digital thermometer into the thickest part of one steak. Transfer to the oven; slow-roast until the meat registers an internal temperature of 133 degrees. The time may vary depending on the thickness of the steak and your oven temperature, but figure on at least 50 minutes to 1 hour. The meat will be an even medium-rare, rosy pink throughout.

  • Step 5

    Meanwhile, combine the olive oil and rosemary in a small skillet over medium-low heat; cook for 5 to 10 minutes, stirring occasionally, until fragrant. Remove from the heat; scrape the rosemary and all but about a teaspoon of the oil into a small bowl.

  • Step 6

    Return the skillet to the stove top, over medium-high heat; add the lemon halves, cut sides down. Cook until the cut sides are well browned and charred in spots. Use tongs to transfer them to a plate, cut sides up.

  • Step 7

    Brush the finished steaks lightly with the rosemary-infused oil, and season lightly with the flaky salt. Let the meat rest for a few minutes, then slice and serve, with the remaining infused oil and the charred lemon halves, for squeezing.

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    Nutritional Facts

    Per serving (using 1/4 teaspoon salt and 1 tablespoon olive oil)

    • Calories

      580

    • Fat

      42 g

    • Saturated Fat

      15 g

    • Sodium

      190 mg

    • Cholesterol

      185 mg

    • Protein

      47 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "Modernist Cuisine at Home," by Nathan Myhrvold and Maxime Bilet (The Cooking Lab, 2012) and a 2003 Food section recipe.

    Tested by Becky Krystal.

    Published February 26, 2019

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