At first glance, this method of cooking steaks will appear counter-intuitive to the way most people are accustomed to preparing a steak feast, but we have found it to deliver the steak of our dreams time and again.
2 ribeye or strip steaks, 14 ounces each and 1 ½ inches thick 3 to 4 tablespoons TRUE NORTH steak seasoning Sea salt to taste 2 tablespoons canola or grapeseed oil 4 plump cloves garlic, halved lengthwise 4 small sprigs fresh rosemary 2 fresh bay leaves 4 tablespoons unsalted butter
1. Preheat the oven to 250 degrees F. 2. Rub the steaks generously on both sides with the TRUE NORTH steak seasoning, pressing gently to make it adhere to the steaks. Season with salt to suit your palate. Arrange the steaks on a wire rack set atop a rimmed baking sheet. 3. Slowly roast the steaks in the oven until an instant read thermometer inserted in the center of the steaks registers 120 degrees F, about 45 to 55 minutes. Remove from the oven. 4. Heat a large cast iron skillet over medium-high heat. When the skillet is hot, film with the oil, and continue to heat until the oil is almost smoking hot, about 45 seconds. Place the steaks on the skillet and sear them for 1 minute on each side. Transfer the steaks to a warmed platter and let them rest for 3 to 4 minutes. 5. Meanwhile, reduce the heat to medium and scatter the garlic, rosemary sprigs, and bay leaves over the bottom of the pan. Add the butter and continue cooking until the butter melts, sizzles, and becomes lightly browned. Spoon the browned butter mixture evenly over the steaks and enjoy at once.
Serves 2 true carnivores
Written by Sarah Leah Chase
Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.
Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.