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Ultimate Reverse-Sear Steak
INGREDIENTS
INGREDIENTS FOR CREAM SAUCE
- 1 lb cremini mushrooms, quartered
- 3 garlic cloves, minced
- ½ cup Parmesan cheese, shredded (extra for garnish)
- 3 tbsp unsalted butter
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, chopped
- 1 cup heavy cream
HOW TO MAKE ULTIMATE REVERSE-SEAR STEAK
DIRECTIONS FOR STEAK
STEP 1:
Prep & Dry Brine: Thoroughly defrost steak if frozen. Perform a dry brine (optional) by generously salting the steak 24 hours before cooking to provide moisture retention and deeper flavor.
STEP 2:
Season: Right before cooking, sprinkle your preferred seasoning mix evenly on top of the steak.
STEP 3:
Low & Slow with TempSpike: Preheat oven or smoker to 200°F (93°C) to ensure a gradual, even cook. Use a ThermoPro TempSpike to monitor internal cooking temperatures. Insert the TempSpike probe into the thickest part of the steak. Set its alarm for 10 degrees below your final desired steak temperature.
STEP 4:
Pan Ready: As the steak approaches its set temperature in the oven/smoker, heat up your cast iron pan. Add a dash of avocado oil for an even sear.
STEP 5:
Quick Sear: Once the TempSpike informs you that the steak has reached its set temperature in the oven/smoker, sear each side for about 1 minute in the hot pan to introduce flavor and color.
STEP 6:
Resting Phase: After searing, loosely wrap steak in foil for 5-10 minutes to allow its juices to redistribute.
DIRECTIONS FOR CREAM SAUCE
STEP 1:
In a skillet, melt butter. Sauté mushrooms until golden (3-5 min). Season with salt & pepper.
STEP 2:
Add garlic. Stir for 1 min.
STEP 3:
Pour in cream, and reduce heat upon boiling. Stir in Parmesan, and simmer for 2-3 min until slightly thickened.
STEP 4:
Garnish with parsley & extra Parmesan. Enjoy!
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