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Reverse sear steak with parmesan and arugula
Mary Berg shares one of the best methods for steak: the reverse sear. Start it low, cook it slow, then quickly sear or grill for a beautiful crust.
YIELDS
4
TO
6
Ingredients
- 2 thick-cut (1- 1 1/2 inch) steaks, such as ribeye, strip, porterhouse, or T-bone
- Kosher salt and black pepper, to season steaks
- 2 tablespoons butter or olive oil
- 2 handfuls arugula
- 1/2 lemon, zested and juiced
- Olive oil
- 50 to 75 g parmigiano reggiano, shaved
Directions
- Remove the steaks from the fridge two hours before cooking to allow them to come up to room temperature.
- Heat your oven to 250°F and dry off the outside of the steak with a paper towel. Place the steaks on a rack-lined sheet pan and season generously with salt and pepper.
- Cook the steak in the low oven until the internal temperature reaches 105°F (40°C) for rare (about 25 minutes) or 115°F (46°C) for medium-rare (about 30 to 35 minutes), being sure to check the temperature often as cooking times can vary depending on the thickness of your steak, its temperature when it went into the oven, and your oven’s consistency. For ease, I suggest using a leave-in digital probe thermometer.
- Meanwhile, heat a cast iron skillet over high heat. Alternatively, heat your grill to high.
- When the steaks are up to temperature, remove them from the oven and rub the outside with butter or oil. Transfer to the skillet or grill and sear, flipping frequently, until golden and seared on both sides, about two to three minutes total.
- Meanwhile, toss the arugula with the lemon zest, lemon juice, and a glug of olive oil and season with salt and pepper.
- With this cooking method, you do not need to rest your steaks! Simply remove the steaks from the heat and slice them thickly against the grain. Serve topped with shavings of Parmigiano Reggiano with the lemony arugula on the side. Enjoy!
