Does this sound like a reasonable way to slow cook a rib-eye?
OK, I will shortly be cooking my very first large piece of meat (i.e. not a single steak, but rather a larger one that I will carve into pieces when serving). I think I have the procedure down, but I want to go over it with you guys to make sure that it sounds good.
The steak is just over one kilogram. I will remove it from the refrigerator one hour before cooking. I am planning on searing the outside, then placing it in a roasting pan on top of carrots, onions and celery. I will use a 120 degree (celsius) oven, on the convection setting. I will be using a temperature probe, placed into the centre mass of the steak, and shooting for a target temperature of 53 degrees celsius.
I am expecting a post-roasting rise in temperature of 5-7 degrees, which should leave me with a nice medium rare steak. I will rest the steak on the cutting board under aluminium foil for at least fifteen minutes.
I am also planning on deglacing the pan with a mix of 50/50 red wine and tap water, then making a gravy based on the pan juice and a basic roux.
Does that sound good to you guys?
I have a choice between using a roasting pan and a cast-iron pot. Which should I use?
Best Answer
The method sounds fairly traditional.
You may find better results doing the oven phase first, and the searing phase last. By doing so, you will desiccate the outside of the steak, making it begin to sear more quickly (since there is little or no water left at the surface to evaporate).
The pan you use for the oven phase matters very little; cast iron will be superior for the searing phase.
Since you are going for a fairly classic red wine pan sauce, you may wish to investigate butter mounted sauces, rather than doing a roux based sauce. This may give more intense flavor, but is certainly not core to the technique for the steak. This Chicago Tribune article has a good summary of the technique.
The one key to success that you have left out is seasoning the steak. Perhaps the best method is to season it liberally the night before (or at minimum, 40 minutes before cooking), and allow it to sit overnight in the refrigerator. At first the salt will bring liquid to the surface of the steak, but later it will be reabsorbed, spreading seasoning into the meat itself. See Kenji Alt's Food Lab article for more details.
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Is it better to cook steak slow or fast?
Because well cooked meat (slow cook meat) should fall apart without effort. When meat is cooked too quickly this process doesn't have time to occur\u2014resulting in a cooked, but tough product. By slow cooking, meat has enough time to become tender. The rendered fat and soluble gelatin also make for one JUICY cut of meat!Can you slow cook a steak in the oven?
As with almost any other endeavor, a healthy amount of self-awareness is crucial when it comes to cooking.How do you cook a 3 inch thick ribeye steak in the oven?
Carefully place well-oiled steak in pan and sear until a deeply golden crust forms and steak begins to pull away, 3 to 4 minutes. Flip steak then transfer immediately to preheated oven. Roast until internal temperature of steak is 125\xb0 for rare, 135\xb0 for medium rare, and 145\xb0 for medium, about 8 to 10 minutes.Can you cook a steak in the oven without searing it?
When it comes to thin cuts of meat, like skirt or flank steak, the broiler is your best bet. Because it gets so hot, thin steaks don't even need to be deliberately seared to develop a crusty char on both sides.How To Make A Slow Cooked Rib Eye Steak
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