Use this technique for big Steaks | It works every time 🥩

Hi everyone! In this video I show you how to cook restaurant level steak with evenly cooked steak interior and crispy brownish crust. I cook this steak with reverse sear technique, which is quite the opposite of classic steak cooking. First we warm it up in the oven and the sear it in smoking hot pan. And the end result is incredible.
This reverse sear method takes a bit more time because of the oven compared to if you cook steak with traditional way only pan-frying it. But this method is definitely worth it! I show you this steak recipe and how to cook steak using beef sirloin steak. But you can also use various other cuts of beef that are fit for steaks in this beef steak recipe. This is probably the best steak recipe that I’ve cooked at least so far (bettering my steak game all time time with new methods) and the most I like in this that I feel the end result is restaurant level steak because of evenly cooked steak interior and delicioius flavor. This recipe reminds me of steakhouse steak recipe, it's so gooood. So maybe this also gives you a hint to how to cook steakhouse level steak.
In this reverse-sear steak cooking you should use at least 3cm thick steak, so about 1,2-1,5inch. Minimum. So the steak wont overcook so easily. And of course we use meat thermometer in this reverse sear steak recipe so we know exactly the inner temperature of the steak in the oven phase. Of course you can use meat thermometer also to check what beefs inner temperature is at searing phase also. I think steak inner temperature should be 57 celsius / 135 fahrenheits so cooking it this way it ends up to the perfect steak doneness after you sear the steak in the pan. So after this video you also know what should steak inner temperature be for this doneness level. It's like visiting a steakhouse when you eat this.
Here are the ingredients and instructions how to cook restaurant level steak at home:
Ingredients:
Beef Sirloin Steak (thick steak for reverse sear)
Salt
For searing:
Canola oil
For basting:
Butter 75 g / 2,65 oz
1 Solo Garlic (grated)
Fresh Thyme
Creamy Pepper Sauce:
1 dl / 0,4 cups Cooking cream
1 tsp Dijon Mustard
1 tsp Black Pepper
1. Take beef to room temperature 1 hour before cooking
2. Salt the steak and put meat thermometer on the thickest spot
3. Put the steak in the oven. Oven temp 125°C / 255°F
4.Take from the oven when steak inner temp is 57°C / 135°F
5. Use paper etc to get excess moisture off
6.Heat the pan up to high heat and add some cooking oil
7. When pan and oil is heated add the steak in pan
8. Sear 1 minute then flip steak around and sear again 1 minute. Then sear also the sides
9. Take steak off from pan and lower pan temp to medium heat
10. Add some butter, grated garlic and thyme and mix well
11. Add steak back to pan and baste for a while on medium heat
12. Take the steak off from pan and Let the steak rest on plate for 5-10 minutes. During this you can make the sauce
13. Leave the broth to pan and add cooking cream, dijon mustard and black pepper. Simmer for while to thickness of your liking and you are ready to go.
14. Serve the steak as a whole or cut it ready and serve. If course with that sauce on the side.
Then enjoy!
#howtocooksteak #steak #steakhouse #steak_cooking

[@richardliles4415]

Thank you. I will be trying this with the next steaks. I cook. Looks wonderful.

[@recipecellar]

You're very welcome, nice to hear that you are going to cook steaks with this method. I hope it works well for you too, at least for me it opened my eyes for wider possibilities in the steak world! 😁
I would love to hear from you how it tasted if you try this. Any plans yet for what beef cut you will be using?

[@mikkohoglund2992]

Looks delicious! Can you make the perfect mac and cheese to pair with this amazing steak?

[@Jeannettedarta]

Perfect steak!

[@recipecellar]

Thanks for feedback, it is delicious! 😊

[@thorsrensen3162]

can it be used for a roast as well.

[@recipecellar]

Good question! Actually I haven't tried, I always make my roast first pan-frying and then oven. But now that you asked, I got a bit curious of that, so I think I have to try it myself. 😃
I would guess it works just fine for roasts because the logic is still the same. 🤔 But that's only a guess. Maybe I should also make video of that, me testing it. I'm not sure. Any particular beef cut for roast in your mind?

[@thorsrensen3162]

@@recipecellar I am going to make a small ribeye roast tomorrow on approx 1.0 kg. I think I will try the 125 deg C and core temperature of 56 to 57 deg. Then I will roast it in my steel pan. I like your video it was great and I have saved it.

[@saxon1177]

I don't have steak, but soft, tender kitties work fine.

[@recipecellar]

Oh my, don't know if you should try this method on those 🤔 they are so cute and furry. 🥹

[@saxon1177]

@@recipecellar You boil them first, the hair comes off really easy, or just skin them the traditional way.

[@ftlnatp4924]

Why did all the juice run out?

[@recipecellar]

You mean those liquids in the end that came to the plate?