Wednesday, January 23, 2013
Garlic and Paprika Rubbed Steaks - Reverse Seared
Steaks marinated in plenty of garlic, a squeeze of lemon, smoked paprika and marjoram were a great match for Garlic and Paprika Roasted Cauliflower and Roasted Red Potatoes. I am really liking the smoked paprika and garlic flavor combination and I've been playing with it a lot lately.
About a year ago, my husband and I tried the reverse searing technique for the first time. We LOVE it. Without a doubt, reverse searing produces the best, most evenly cooked steak imaginable. Contrary to conventional methods, this means roasting the meat very slowly at low temp first and then searing it at the end.
We have reverse seared several steaks this past year and the only downside to the method is that it does take quite a while compared to the traditional quick sear on each side grilled steak. However, Reverse Searing is worth the extra effort every single time. I can not recommend this method highly enough.
A couple weeks ago, we were planning to grill these steaks using the tried and true reverse sear method. I remembered a comment I read about using the oven for the first stage of cooking. I decided to try that, cross my fingers and then finish them on the grill. Luckily, it worked beautifully. For those of us living in the desert and unaccustomed to chilly weather, the 40 degree temperature was enough to make me want to limit my time outdoors. (Go ahead, mock me. It was cold.)
Any number of different rubs or marinades would have been great on these steaks. Even with nothing more than a bit of salt and pepper, reverse seared steaks are amazing every single time. Take the time one of these days and try it for yourself. You will have a hard time ever again just tossing a steak on the grill for a quick sear.
Garlic and Paprika Rubbed Steaks - Reverse Seared (oven start directions)
Yield: 4-6 servings
2 steaks, about 1 1/4" - 1 1/2" thick, about 2 lbs total weight
8 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 teaspoons smoked paprika
1 teaspoon marjoram
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
(You can find the original Reverse Searing directions here.)
Preheat the oven to 250 degrees. Combine the garlic, oil, lemon and all the spices in a small dish. Rinse and pat dry the steaks and then rub them generously on all sides with the spice mixture. Place the coated steaks in a large ziploc or airtight container and let rest on the counter for 1 hour.
Line a baking sheet with foil and place a wire rack above it. I have a cooling rack that fits into my baking sheets. Set the steaks on the rack and then place an internal thermometer in one of the steaks.
Cook the steaks until the temperature reaches 130F. This took about 40-45 minutes for my steaks, but watch the thermometer, because these steaks are cooking by temperature, not time. When the steaks reach about 115 degrees, preheat your grill to high heat.
Once the steaks reach 130 degrees in the oven, transfer them to the grill for about 1 minute on each side. Remove from the grill and let them rest for 10 minutes prior to serving. Enjoy!
ONE YEAR AGO TODAY: Garden Fresh Chicken and Black Bean Salad