Thick Steaks

This recipe is all about the process.  It is often difficult to correctly judge the time necessary to cook a thicker steak.  Roasting the steak in a slow oven and then finishing it with a wonderful crust allows for more control of the final result.

 

The steak should be at least 1 1/2” thick with marbling.  Cuts best for this method include the filet mignon, New York strip, Porterhouse, ribeye, or top sirloin.

 

 

Ingredients

 

2 – 12 ounce steaks that are 1½ – 3” thick

 

½ teaspoon salt

 

½ teaspoon freshly ground black pepper

 

2 tablespoons unsalted butter, divided

 

 

Garnish

 

Unsalted butter shavings

 

Snipped parsley

 

Snipped cilantro

 

 

 

Steps

1. Dry brine the steaks by applying the salt and pepper evenly over both sides of the steaks and placing them, uncovered, in the ice box for 24 hours.
2. Removed the steaks from the icebox and allow them to come to room temperature on the counter for 2 hours.
3. Position an oven rack in the center of the oven.
4. Preheat the oven to 275°F.
5. Place a rack in an oven-proof casserole.
6. Place the steaks on the rack.
7. Place the casserole dish in the oven.
8. Roast the steaks for 12-20 minutes.  The length of time will be determined by the thickness of the steaks.  The internal temperature desired is 85° F. for rare, 90-95° F for a medium-rare or 100-105° F. for a medium steak.  Once the initial 12 minutes has passed, continue to check the steak at 5 minute intervals until the desired temperature is reached.  Then remove from oven. 
9. Tent the steaks with tin foil and allow them to rest for ten minutes.  The temperature will rise 5 – 10 degrees.
10. Place a cast iron skillet on medium-high heat.
11. Add peanut, grapeseed oil, or avocado oil to the cast iron skillet. When the oil shimmers, move the steaks, with tongs, from the rack to the skillet.
12. Sear the steaks on each side and every edge for approximately 1-4 minutes or until the internal temperature reaches the desired range: rare (110º-115° F), medium-rare (115-120ºF) medium (130ºF). Remember that the steaks will continue to cook 5-10 degrees while resting.
13. Remove steaks from skillet and place on carving surface.
14. Spread 1 tablespoon of butter over the top of each steak. Loosely tent the steaks with tin foil.
15. Allow steaks to rest for 10 minutes. The internal temperature will rise from 5-10 degrees.
16. Serve the steaks whole or carve the steaks in slices, across the grain.
17. Plate and garnish, if desired.
18. Serve.