Winter steak taste like summer Recipe
In New England summer doesn’t last as long as we all wish it did. Every normal person enjoys that taste of off the grill food. Especially steak. So in Massachusetts you have to become creative with cooking steak during the winter months of starting as early as September until almost the beginning of June. If not you can only make hamburger, steak and chicken so many ways with an oven which can get boring. I always have cut up steak usually top round and cooked diced in pan with seasons then I add to white rice with onions and pepper. But eating this once weekly can become blah since we can’t mix it up and grill it one week then cook that way the next. I’ve never had decent luck using broiler so needed to find a new way. I tried the searing it in a pan on burner then putting into oven for a few minutes which it had became super dried out and more burnt on the outside since when searing your pretty much burning its outside while hoping it’s warm enough in middle. And having place in oven to make middle warmer just made outside more cooked and burnt. So I tried one night to put in oven with seasons and oil on 315 degrees for about fifteen minutes then I heated butter with minced garlic in a pan on stove stop then I removed the steak out oven and seared it in the butter and garlic for a minute or two max on stove top which it came out perfect. It was juicy and warm in middle and the outside was perfectly seared and not over burnt tasting as if I would have had it if I had done this the other way. This method is considered to some reverse searing. Which I have found to work much much better than the regular way.
- Top round steak with fat on sides removed
- 1 tsp salt on each side of steak
- Olive oil
- 2 tsp garlic powder
- 2 tsp onion powder
- Steak seasoning
- Quarter stick butter
- Minced garlic
- Leave steak out in room temperature for atleast 30 minutes before cooking
- Once it’s sat in room temp for half hour I sprinkle salt on both sides of steak and let sit another five minutes
- Then I cut any extra fat off the sides, but don’t go to insane trying to cut every single part of fat. You want to leave a little to help with it staying juicy and lock in flavor.
- Once fat removed take two pieces of tin foil and make a little “pouch” for the steak with all four sides folded up. This will keep steaks natural juices surrounding it while in oven to prevent it from being dry. I place the steak in the foil pouch that’s also both inside the bottom part to the broil pan you get with your ovens.
- Once have tinfoil and pan ready I dab about a tsp of olive oil on both sides of steak and rub it all over.
- I’ll then season with the garlic and onion powder and steak seasoning.
- Once oiled and seasoned I place in pan and then into oven that’s preheated to 300 F and I’ll cook for about fifteen minutes which the middle is a light brown so cooks to about medium well. If you prefer it medium of medium rare tack off five minutes from the fifteen. I also don’t flip or turn it over to prevent the juices on foil absorbing up and not into steak.
- While it’s in oven I prep a pan safe to sear it in with a quarter stick of butter and two tsp of minced garlic.
- Once I remove the steak from oven after fifteen minutes I begin to heat and melt the butter on stove top which also will brown the minced garlic.
- Once the butters melted and hot and garlic has a brown look I take tongs and place the whole steak in pan and I’ll sear each side for 45 seconds to a minute max each side. If steak is to large for pan size you have then cut it in half on the pan from oven and sear two pieces at a time. Careful if so because it can cause smoke and pan getting burned with minced garlic and season stuck so you do have to move fast and most likely will need to add more butter to melt before searing the other half.
- Then slice it in strips or serve on pieces if preferred with choice of sides.
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|Amount Per Serving||%DV|
|Serving Size 4g|
|Recipe makes 4 servings|
|Calories from Fat 9||47%|
|Total Fat 1.04g||1%|
|Saturated Fat 0.65g||3%|
|Trans Fat 0.0g|
|Total Carbs 2.31g||1%|
|Dietary Fiber 0.2g||1%|