It hasn’t been grilling season in Chicago quite yet, heck it snowed twice recently. The weather cooperated this weekend, more chilly rainy days ahead. Not my favorite, but we can make do with the stove/oven. Typically I’d sear the steak in a smoking hot cast iron skillet and then finish in the oven. But alas, a new skill acquired thanks to the Nothing Fancy cookbook by Alison Roman, the reverse sear.
The reverse sear calls for cooking low and slow in the oven, and then finishing on the stovetop. The slow cooking eliminates the need for bringing the meat to room temp before cooking and also resting after cooking, as the juices don’t need to settle in before slicing. I cooked the steaks in a 225° degree F oven until the internal temperature was 115° F (medium rare). I think finished in cast iron skillet with butter and crushed garlic, searing the edges and basting the steaks for a couple of minutes. Overall cook time in the oven was about 90 minutes.
I was skeptical of this method. In actuality, the result was perfect. And the method foolproof. I’d say I nailed it, the meat cooked to perfection! Notice the platter is not covered in meat juice, it all absorbed back into the meat for a tender bite.
And the steak served with this salad and smashed potatoes made for a near perfect meal. This crisp salad is really a perfect pairing, especially with a bold blue cheese. The simple olive oil and lemon juice brightens the flavors and perfectly balances the rich meat. With warm weather on the horizon check out Alison’s site from some delicious salad recipes. This recipe I am sharing is from the cookbook, there are lots of great salad recipes in the book. The straightforward flavors have yet to disappoint.
Celery and Fennel with Walnuts and Blue Cheese
Ingredients
- 1/2 cup walnuts, toasted and chopped
- 4 celery stalks, thinly sliced
- 1 large fennel bulb, thinly sliced
- 1/2 shallot, sliced thinly
- 2 tablespoon lemon juice
- 1/4 cup olive oil
- 1 1/2 ounces blue cheese, crumbled
Instructions
- Toss walnuts with a little olive oil, season with salt and pepper.
- Toss celery, fennel, shallot, and lemon juice in large bowl. Season with salt and pepper, drizzle with olive oil and lemon juice. Gently combine.
- Place in serving bowl or platter. Top with walnuts and blue cheese.
- Drizzle with oil and season with salt and pepper to taste as needed.
Jacky – that beef is perfection! I did a 3 pound tomahawk in my oven when it was too cold to grill and I was skeptical too, but it turned out amazing.
Those steaks look amazing and perfect, our favorite way to do potatoes and that salad looks delicious! I am going to have to try this reverse sear with our next steaks!