It was a filet mignon we cut to about 1.5 inches dense. It is set by me on a baking sheet and stuck it within the fridge until frozen solid. The baking sheet step is important. By freezing it completely flat, ...
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- This was a filet mignon I cut to about 1.5 inches thick. I set it on a baking sheet and stuck it in the freezer until frozen solid. The baking sheet step is important. By freezing it completely flat, you have much better surface contact between the pan and the steak. Then I took the frozen steak, brushed it with oil, and seared it over highest heat in a cast iron pan for 60-90 seconds per side. Ideally the steak is flipped to a "fresh" spot on the pan, which will in theory be slightly hotter. Then it went onto a baking sheet (not the frozen one!) and into a low-temp oven (170(f) for me) for 60-90 minutes until the center was ~130(f). That's it! This one I topped with bag flaky sea salt, some garlic confit, garlic oil, and lemon juice. All credit to the folks at Modernist Cuisine: http://modernistcuisine.com/recipes/low-temp-oven-steak/
- Wow, that's really interesting. I was literally just wondering about a new way to try prep for my steaks. I always do room temp to cast iron and was getting bored of it -- thanks for sharing!!
- Cool thanks. I'm always nervous to freeze my good steaks.
- Very interesting method, never seen this before. Are there any downsides to starting with a frozen steak? Any upsides besides a more even sear? How does sear hold up after being in the oven for 90 minutes? Any changes in texture, taste, doneness etc? I'd love to know more about this method and the ideas behind it.
- http://modernistcuisine.com/recipes/low-temp-oven-steak/ Definitely check that link for more detail. To answer your questions: It's not much of a downside if you enjoy more leisurely cooking, but a frozen steak just takes longer. About 90(?) minutes for this 1.5 incher. That gives plenty of time for cocktails and cooking of sides. 🙂 I wouldn't say there's an upside beyond the even cooking. It's just really, really reliable. Hard to screw up. Probably one of the best steaks I've ever made. I wondered if the sear might get "soggy" in the oven, but if anything the sear improved , maybe from some light drying. I didn't notice much change in texture/taste from other methods (again, beyond the great sear and super-even cooking), but I didn't do a side-by-side comparison. It certainly wasn't cooked hot enough or long enough for anything like collagen breakdown/mushiness. Just tasted like an amazingly well-cooked steak.
- Have you tried the reverse sear method? Starting off in the oven low and slow to 120ish, resting, and then searing as a final step. It's been my go to method for getting an evenly done steak. If you've tried that, how does this compare/differ?
- I have. Maybe I just have bad luck, but with reverse sear I find I get a tougher steak and less even cooking compared to this method. It makes sense: searing a 100 degree+ steak versus 32 degrees.
- I had a summer of yummy pan-cooked frozen steak once. The particular cut was hockey-pucks of loin (filet mignon). A rancher-friend provided several gorgeous loins that we sliced and froze individually as if burger patties. It was easy and quick to toss one in a hot skillet for the sear and finish (no oven). Pretty sweet meal with no more effort than bacon & eggs.
- Did you flip it in the oven?
- OP pls
- I did not flip it. I'm not sure it would make a difference.
- May have to try this. Always buy more steaks that I can eat and I freeze so many. Very annoying to know I have to plan around thawing the steals when I want to cook one, especially after work
- Exactly my thinking! You still have to wait ~90 minutes for it to cook, though.
- Yeah I usually reverse sear so pretty much waiting about the same time to cook, but it beats waiting for it to thaw & get to room temp before throwing it in the oven! So you just season it with salt & pepper after its done? Or when you put it in the oven?
- I actually season it after. Big flaky sea salt and pepper. Plus sauce of choice. Usually bearnaise. 🙂
- Nice thanks for the tip
- But doesn't it react to temperature shock and toughen up? Read more comments