> REVERSE SEARED STEAK

COMPOUND BUTTER BEEF BLEND COMPOUND BUTTER BEEF BLEND
COMPOUND BUTTER BEEF BLEND
$9.99

REVERSE SEARED STEAK

Introducing the reverse sear method to your kitchen is like unlocking a new level. It's a game-changer, a pathway to transforming a humble cut of steak into a restaurant-quality dish right in your home kitchen. It is an easy process, and the outcomes are deliciously rewarding!

Preparation time: 10 minutes

Cooking time: 2 hours

Total time: 2 hours 10 minutes

Servings: 2-4

INGREDIENTS

Steak (Ribeye, Filet, or your preferred cut, about 1.5-2 inches thick)

Coarse salt

Coarse Ground black pepper

Avocado Oil (Or similar high smoke point oil)

2-4 oz of  Lamay Trading Co. Compound Butter Beef Blend seasoned butter

TEMPERATURE GUIDE

Here’s a handy guide:

  • Rare: 130°F (about 2 hours)

  • Medium-Rare: 135°F (about 4 hours)

  • Medium: 145°F (about 4 hours)

  • Medium-Well: 155°F (about 4 hours)

  • Well Done: 160°F (about 4 hours)

Note: The thickness of your steak will also play a part in the cooking time. Thicker cuts may require a bit longer to reach the desired internal temperature.

STORAGE

Instructions

  1. Preheat the oven to 275 degrees Fahrenheit

  2. Season the steaks generously with salt and black pepper on both sides.

  3. Place the wire rack on the baking pan, and then place the steaks on the wire rack.

  4. Bake until steaks are 3 degrees away from the desired temperature

  5. Pull steaks out of oven and allow them to rest for 15 minutes

  6. Pat them dry of any moisture with a paper towel

    Searing the Steaks:

  7. Gather your skillet and tongs/spatula

  8. Heat your skillet over high heat until it's hot. add in a few ounces of Avocado oil.

  9. Carefully place the steaks in the pan and sear for about 1 minute on each side.

  10. Reduce the heat to medium-low, then add Compound Butter Beef Blend Seasoned butter to the pan.

  11. Tilt the pan to collect the melted butter, and spoon it over the steaks for about 30 seconds.

  12. Transfer the steaks to a cutting board and let them rest for a few minutes before slicing. You can add some additional pieces of compound butter if you choose.

  13. Serve with your choice of sides, and enjoy!

PROTIPS

  • Steaks: Ribeye or Sirloin cuts are fabulous, but feel free to use your favorite cut. Just ensure it's about 1.5 inches thick for that perfect bite. For Filet, I would recommend going even thicker if possible and doing 2 inches thick.

  • Patience is Key: Reverse searing is a game of patience, but the reward is worth the wait. Ensure you allow enough time for your steaks to cook to perfection.

  • Searing: Ensure your skillet is screaming hot to get that beautiful, crusty sear quickly without cooking the inside further. This will also give your steak a restaurant-quality finish.

  • Seasoning: Don't shy away from seasoning generously. The right amount of salt and pepper will enhance the steak's natural flavors, making each bite a delight.

  • Resting Your Steak: When your steak comes out of the oven it will continue to cook for several minutes due to the residual heat. Allowing your steak to rest a will allow it to come all the way up to temperature.

If by any chance you have leftovers (though it's hard to stop at one slice), let the steak cool down, then wrap it in foil or place it in an airtight container. It will sit happily in the fridge for 3-4 days. When you are ready to reheat, a quick sear on the skillet will bring it back to life, or you could slice it cold onto salads or sandwiches.

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