Do you find it hard to gauge 'doneness' when cooking large steaks? The reverse searing method may be the answer. For this, I have used a cote du boeuf steak which is basically a massive ribeye with the bone still intact that's usually shared due to size.
So what is reverse searing? The traditional method of searing a steak then finishing in the oven is basically flipped so as to oven roast first then quickly sear the steak just before carving. It ensures the meat doesn't become overcooked on the outside before it’s cooked on the inside. Also because it’s cooking slowly it's a lot easier to reach the desired internal temperature compared to cooking constantly over high heat.
When the slow cooking process is complete the steak will look fairly bland but you can obtain the delicious dark brown crust with the sear at the end of cooking. What you won’t have is that layer of overdone meat just below the surface of the crust with the meat cooked evenly throughout the cut of the steak.
1. Preheat oven to 135c.
2. Place the well-seasoned steaks on a baking tray and put in the oven and cook until an internal temp of 55c is reached depending on your preference of doneness. This usually takes around 45-60 minutes depending on the thickness of the steak. You are aiming for an internal temperature around 7-8c below how you want it cooked as it will cook further when resting and searing. Check out the graphic above which will give you an idea of the temp you are aiming for in relation to 'doneness'.
3. Remove when at temp and rest for 10-15 minutes under foil with a couple of knobs of butter (restaurant tip).
4. Preheat a grill or pan as hot as possible and add any extra seasoning at this stage. I used a rub called Hardcore Carnivore that gives the steak a distinctive black appearance to due the charcoal in the ingredients. It's a fairly garlic heavy spice rub which I love and can be bought at Great Outdoor BBQ CO.
5. Sear steaks for one minute each side.
6. Slice & serve immediately, there is no need to rest again.
Give it a go, it may seem strange initially be it's a great way to produce restaurant quality steak with minimum faults.