Try this Seared Slow Roast Steak recipe, or contribute your own.
- Carbohydrate 2.47842874999773 g
- Cholesterol 5.0838541585325 mg
- Fat 2.383313538148 g
- Fiber 0.533150004386902 g
- Protein 0.482903958301175 g
- Saturated Fat 1.33269516466111 g
- Serving Size 1 1 Serving (11g)
- Sodium 88.9571978948658 mg
- Sugar 1.94527874561083 g
- Trans Fat 0.177238791439662 g
- Calories 32 calories
Step-by-step
- Season meat with salt and pepper.
- Bake at 100C until internal temperature is 45C. Allow to rest fir at least 10 minutes.
- Heat oil in pan until smoking hot. Fry steak on one side for 30 seconds.
- Add butter, herbs and garlic and turn steak. Cook for another 30 to 60 seconds, spooning flavoured butter over.
- Remove and rest for 10 minutes.
Temperature Control and Slow Roasting
Timing accuracy dictates the success of low-temperature oven cooking. Bake the cut at 100 degrees Celsius until the internal thermometer reads 45 degrees Celsius. This slow thermal transfer prevents moisture loss across the muscle fibers. Gentle heat denaturation leaves proteins tender without tightening them prematurely. Rest the meat for at least 10 minutes post-oven to allow internal juices to redistribute evenly. Skipping this rest causes moisture to pool on the cutting board rather than staying inside the protein structure.
High-Heat Searing and Aromatic Infusion
Pan searing requires a smoking hot oil surface to trigger the Maillard reaction. Proteins and reducing sugars brown rapidly at temperatures above 140 degrees Celsius, creating deep savory compounds. Introduce butter, crushed garlic, and woody herbs like rosemary and thyme only after flipping the cut. Butter contains milk solids that caramelize quickly; adding them too early burns the dairy. Spooning the foaming fat continuously over the surface accelerates heat transfer while infusing the lipid layer with fat-soluble flavor molecules from the herbs. Rest the finished steak for another 10 minutes before slicing to stabilize the grain. Reheating cooked steak through conventional ovens often dries the tissue, so consume it fresh or chill it immediately for cold applications.
