Last week I offered my opinion on how to cook a Perfect Steak – basically put it on an extra hot grill to sear, then turn down the heat and bring it to the correct temperature. Floyd Hollier, a Lighting Salesman Extraordinaire from Richmond, cooks his just the opposite. Here are Floyd’s instructions for his Perfect Steak.
Says Floyd:
If your grill is not available, here is a different way to cook your steak. It is called “Reverse Sear”. It works really well and that’s the only way I cook steaks now.
Start with a nice, thick ribeye. Put it on the counter and bring to room temp. Use salt and pepper as you do with your method (lots of Kosher salt and coarse black pepper).
Preheat oven to 275°. Line a baking sheet pan with aluminum foil and the place a wire rack on top.
When steaks are at room temperature, place them on cookie sheet and put them in the oven for around 45 minutes, depending on thickness of the steak.
Use an instant-read thermometer to check the steak’s temperature – 125 degree for rare; 130 degrees for new rare; and 140 degrees for medium.
Remove from oven when your ideal temp is reached. Tent with aluminum foil and allow to rest around 10 minutes or more if you are not yet ready to serve.
To finish, heat a cast iron skillet or heavy bottom skillet on your stove top, or you can finish them on the grill.
Have butter, a smashed garlic clove and a thyme sprig ready and when the skillet is hot, place the steaks in the skillet and sear on the first side around 1 or 2 minutes. Flip the steak and add butter garlic and thyme sprig. Spoon garlic thyme butter over steak as you finish your sear.
Remove steak and serve immediately. No resting needed at this point.
Enjoy! Floyd Hollier.