Recipes: Reverse Pan-Seared Steak

Although my boyfriend and I have a wonderful arrangement where I do [most] of the cooking and he does [most] of the cleaning, he’s the one who handles steak, every single time. Honestly—I don’t think I’ve ever touched a single steak in all the 8+ years we’ve been dating. On the nights we have steak, I always feel a bit spoiled.

According to him, he’s nowhere near an expert with cooking steak, but if you ask me, I think he’s pretty talented. I mean, the steak always comes out delicious. He’s experimented with different ways to cook steak and sides to pair it with—like our steak bowls with rice and goat cheese, or our Valentine’s Day dinner with steak and amazing whipped, garlicky mashed potatoes. We’ve been fortunate enough to have high-quality steaks delivered right to our doorstep because my boyfriend is affiliated with the Piedmontese brand; a brand that delivers healthier beef options from grass-fed cattle—who are never injected with any steroids, hormones, or antibiotics—that are raised responsibly and carefully on family ranches across the Midwest. All of our burgers, ground beef, and steaks come from Piedmontese. Needless to say, because of this, my boyfriend’s always looking to try out new ways of cooking steak, and I am always down to taste-test whatever needs to be taste-tested.

So the other day when one of his good friends hit him up and told him the secret to getting 5 star quality steak right at home, we had to try it out. The secret? Reverse pan-seared steak. And let me tell you—it was a major game changer. My boyfriend typically cooks steak in a skillet on the stove, but there’s no going back to that now. Those days are long gone. On the night we tried it out, we had filet mignon with a side of buttery rice—our favorite at-home steak dish to date. It was so decadent, I had to share the recipe; I simply couldn’t resist.

Scroll down to learn how you can make the 5 star reverse pan-seared steak for yourself. I’ve also included how to make a side of buttery rice perfection.

---

Reverse Pan-Seared Steak:

---

---

---

Ingredients*:

---

---

*I highly recommend trying the Piedmontese steak if you’re someone who really appreciates high-quality steak. To save money you can use the code NICK25 to get 25% off all steak and beef on their site. My boyfriend will make a slight commission, and you’ll save money. Really, it’s a win-win for everyone, and I would never suggest it if I didn’t think it was absolutely worth it. I promise.

WHAT YOU’LL NEED:

• Piedmontese steak** (we used the filet mignon cut)
• Salt
• Garlic salt
• Pepper
• Garlic cloves
• Olive oil
• Dairy-free/vegan butter (I use either SmartBalance or Earth Balance)
• Elevated cooking rack
• Baking tray with walls
• Skillet
• Spatula or tongs

**May substitute out another cut or brand of steak.

IF MAKING SIDE OF BUTTERY RICE*:

• White rice
• Large pot
• Wet and dry measuring cups
• Water
• Non-stick or olive oil cooking spray
• Salt

*May make rice to your desired preference, and also may swap out for any other sides such as mashed potatoes, asparagus, etc., or remove side altogether.

---

Instructions*:

---

---

*These instructions are for steak cooked medium-rare.

STEAK PREP:

1. Thaw out steak. Once thawed, remove from packaging and pat it dry with a paper towel to really dry it out before seasoning.
2. Season all sides with salt, garlic salt, and pepper.
3. Place on elevated cooking rack over a cookie sheet/baking tray. The cookie sheet/baking tray will catch the juices from the steak. The purpose of keeping it elevated is so the air can dry out and hit all sides of the steak, while the tray will catch any juice.
4. Optional: Place both elevated cooking rack and tray in refrigerator for 1-3 hours. Doing this helps really dry out the steak and will make it sear and taste better.
5. 45 minutes-1 hour before cooking, keep everything as is and remove from fridge so steak can sit at room temperature before being cooked.
   1. Note: it’s important that steak stays on elevated rack with a tray underneath entire time.

REVERSE PAN-SEARED STEAK:

1. Preheat oven to 200 degrees and measure the thickness of the steak.
   1. If under 2 inches: cook in oven for 45 minutes.
   2. If over 2 inches: cook in oven for 1 hour.
2. Once oven is done preheating, keep steak as is on rack and tray and slide into oven. Set timer for either 45 minutes or 1 hour, depending on how thick the steak is. Once timer goes off, promptly remove from oven.
3. About 5 minutes before timer goes off, crush garlic cloves, and add olive oil butter, and garlic cloves into skillet. Turn on low to allow ingredients to begin heating up.
4. Once timer goes off and steak is out of oven, turn burner underneath on skillet on high for a couple of minutes.
5. Only once skillet is piping hot—hot enough so that the steak will make a sizzling/hissing sound when placed in it—put the steak in and press down on each side of steak and on the sides of steak for 1 minute each using a spatula or tongs. Remove from skillet and serve right away.

FOR THE BUTTERY RICE:

1. While steak is cooking in oven, spray bottom of a large pan with non-stick cooking spray or olive oil spray. Place on burner.
2. For every cup of rice in pan, double the amount of cups of water. (Example: 1 cup of rice and 2 cups of water.) Add a couple of dashes of salt into water.
3. Turn burner on to medium-high-high heat. During this time, everything will eventually bubble up the surface.
4. Once the bubbling has retreated back into the rice, turn heat on low, cover pan, and let cook for about 10-12 minutes.
5. Turn burner off and add in good amount of butter.
6. When on plate, add in extra butter if desired, and season with salt and pepper to desired preference.

---

---