Three Methods for the Perfect Steak

Method #1: Grilled Steak

Prep Time: 15 min.
Cook Time: 30 min.
Serves: 1-2
Appliance: Grill

Ingredients:

• 1 (12-18oz.) 2” ribeye at room temperature
• kosher salt to taste
• black pepper to taste
• 2 Tbsp. olive oil

Instructions:

1. Preheat your grill on high for 5-10 minutes.
2. Generously brush olive oil and season all sides of the steak with salt and pepper.
3. Place the steaks on the grill and leave the steaks until charred or golden brown, about 5-8 minutes.
4. Flip the steaks over and allow the other side to cook for 5-8 minutes or until the internal temperature is about 130°F/54˚C for medium-rare.
5. Transfer the steak to a cutting board, tent loosely with foil, and let it rest 5 minutes before slicing.

Method #2: Reverse Sear

Prep Time: 10 min.
Cook Time: 120 min.
Yield: serves 1-2
Appliances: Oven & Stovetop/Burner

Ingredients

• 1 (12-18oz.) 2” thick ribeye at room temperature
• kosher salt to taste
• black pepper to taste
• 2 Tbsp. olive oil
• 2 Tbsp. Butter
• 2 garlic cloves, peel and smashed
• 1 sprig of fresh rosemary and/or thyme

Instructions:

1. Preheat oven to 225°F/107˚C.
2. Use a paper towel to pat the steak dry and season all sides with salt and pepper.
3. Transfer the steak to a wire rack on top of a baking sheet, and bake for about 75-120 minutes, until the internal temperature of the steak is about 130°F/54˚C for medium-rare. Adjust the bake time shorter or longer if you like your steak more rare or well-done, checking the internal temperature throughout.
4. Heat the canola/vegetable oil in a pan over high heat until smoking.
5. Add steak to the pan and sear for 1 minute on one side and flip.
6. Add the butter, garlic, rosemary, and thyme, and swirl around the pan.
7. Spoon the herbs and garlic on top of the steak and baste the steak with the butter for about 1 minute.
8. Turn the steak on its side and sear and render off any excess fat.
9. Transfer the steak to a cutting board, tent loosely with foil, and let rest 5 minutes before slicing.

Method #3: Sous Vide

Prep Time: 15 min.
Cook Time: 90 min.
Yield: serves 1-2
Appliances: Sous vide & burner

Ingredients:

• 1 (12-18oz.) 2” thick ribeye at room temperature
• kosher salt to taste
• black pepper to taste
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 2 garlic cloves, peeled and smashed
• 1 sprig of fresh rosemary and/or thyme
  

Instructions:

1. Attach sous vide to pot or container and fill with water. Set the sous vide to 130°F/54˚C for medium-rare, 140°F/60˚C for medium, and 145°F/62˚C for medium-well.
2. Use a paper towel to pat the steak dry and season all sides with salt and pepper.
3. Place steak in a ziplock or vacuum-sealed bag and place into the water for at least 75 minutes.
4. Heat the canola/vegetable oil in a pan over high heat until smoking.
5. Add steak to the pan and sear for 1 minute on one side and flip.
6. Add the butter, garlic, rosemary, and thyme, and swirl around the pan.
7. Spoon the herbs and garlic on top of the steak and baste the steak with the butter for about 1 minute.
8. Turn the steak on its side and sear and render off any excess fat.
9. Transfer the steak to a cutting board, tent loosely with foil, and let rest 5 minutes before slicing.

*A note about sous vide cooking; a great aspect of cooking with the sous vide method is that the temperature will never rise above a certain point. As a result, it will keep your meat at any temperature until ready to enjoy. Great for batch cooking steaks!

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.