In a little less than two weeks several items on my endless bucket list will get checked off. Ever since first seeing jaw dropping photos of the Upper and Lower Canyons in Page, Arizona I have dreamt about seeing them in person. More importantly, I have been longing to try my hand at photographing them. Already I am anticipating Enimen's lyrics "You only get one shot, do not miss your chance to blow. This opportunity comes once in a lifetime." will be swirling in my head as I try to simultaneously take in the canyon's surreal beauty, conquer my camera setting fears, breathe, and channel my inner Ansel Adams. After coming down from that high, we will head to another place on my bucket list: Zion National Park. In spite of having less than 48 hours to explore and hike there, I will have to do my best to capture as much of its' breathtaking landscapes as possible. If my first time in the majestic Zion will be anything like my first time at Rocky Mountain National Park, then more than likely at some point I will become emotionally overwhelmed. In other words, I will probably weep (with joy) while in this 'kingdom of Heaven'. Nature's beauty has a way of getting to me.
Next to spending time in nature, I get an equal amount of pleasure making a great meal. And these Reverse Sear Roasted Ribeyes with Dijon Aoili made for an absolutely phenomenal dinner this past weekend. In spite of having a gas grill, going out on the deck in the winter weather can often make grilling challenging. When that happens, I will often sear steaks in a cast iron skillet and finish them with a quick roast in the oven. Having recently learned about about the reverse searing method, I thought may I needed to learn firsthand if it was as foolproof of a method for cooking steaks as some claim.
Most of us have been taught to believe that searing a steak first helps to ensure all of its' juices are locked in. Turns out that isn't actually true. Instead the benefit of searing is that it adds flavor. So much for having that 'truth' upended!
For the best results when using a reverse sear method, steaks need to be thick (as close to the 1 1/2 inch or 2 inch mark as possible) and the oven temperature needs to be low (250 degrees F to 275 degrees F). Letting the steaks rest uncovered on a cooling rack in the refrigerator for several hours (or preferably overnight) will help to dry the surface of the steak, resulting in an even more beautiful browned finish.
Another key to the reverse sear process is generously seasoning both sides of the steak with Kosher salt and pepper as they rest in the refrigerator. Cooking time for the steaks ranges from 20-25 minutes for medium-rare to 25-20 minutes for medium doneness. If you happen to live in a household where not everyone is a fan of medium-rare (seriously, right?), the reverse sear method allows you to remove one of the steaks from the oven for a few minutes more while the other roasts a bit longer.
After heating some vegetable oil in a cast iron pan, the roasted steaks are seared for approximately one minute on each side. Before removing the steaks from the pan, add in room temperature butter, thinly sliced garlic, and some fresh rosemary pan. Spooned the butter/herbs over the seared steaks (additional cooking time is about a minute) before removing the beautifully seared steaks to a cutting board. Allow the steaks to rest for about five minutes before cutting into thick slices. Note: Technically in the reverse sear method you don't need a rest period. But some old habits die hard.
Changing up the cooking method gave me the opportunity to shift the way 'some' around here like to eat their steaks. Yes, some commit the sacrilegious sin of dipping a perfectly cooked steak in ketchup. Serving the Reverse Sear Roasted Ribeyes with a Dijon Aoili (along with hiding the bottle of ketchup) turned out to have an even outcome better than I expected. Seems the creamy, slightly tart dijon aoili had just the right flavor profile for the ketchup lover at the table. Mission accomplished!
If there is a downside to the reverse sear method is that it takes longer to cook a steak than it would to grill it or sear first/roast second. But that is a very small price to pay for such a satisfying steak eating experience. Once you taste it, you too might be converted to using the reverse sear method to cook steaks.
It took me years to realize the benefits of serving thick slices of a cooked ribeye on a platter. Everyone takes what they want and no longer is there any waste. Gone now are the days of serving 'whole' ribeyes on a platter. Another added benefit of serving a platter of sliced roasted and seared meat is being able to pour the melted butter and quickly sautéed garlic slivers over it.
So the next time you want to make a simple, yet impressive dinner for family and/or friends, make Reverse Sear Roasted Ribeyes with Dijon Aoili. Serve them with some fresh bread, a beautiful salad, maybe a roasted vegetable or two, and an exceptional bottle of wine. I hope you decide you may never cook steak any other way. Or at least have another equally loved option. And, if by chance, you can turn steak eating ketchup lovers in steak eating aoili lovers, may you feel as jubilant as I did. I could have cried I was so happy!
Recipe
Reverse Sear Roasted Ribeyes w/ Dijon Aoili
Serves 2-3
Ingredients
Aoili
5 Tablespoons (75ml) extra-virgin olive oil
1/4 teaspoon Kosher or flaky sea salt
2 large egg yolks
1 teaspoon good quality dijon mustard
1 large garlic clove, grated
2-3 teaspoons of freshly squeezed lemon juice (about a half of a small-medium lemon)
Ribeyes
2 ribeye steaks, approximately 1 1/4 pounds each and cut to about a 1 1/2" inch thickness
Kosher salt and black pepper
2 Tablespoons canola or vegetable oil
4 Tablespoons unsalted, room temperature butter
2-3 garlic cloves, thinly sliced
2-3 sprigs of fresh rosemary, plus more for garnish
Directions
Aoili
1. In a medium sized bowl, whisk together the salt, egg yolks, mustard, garlic, and lemon juice. Slowly add in the olive oil, whisking until the mixture is thick and luscious. Season for taste. Note: Make the aoili shortly before serving. Cover and keep at room temperature. If made ahead, bring to room temperature and whisk until smooth.
1. In a medium sized bowl, whisk together the salt, egg yolks, mustard, garlic, and lemon juice. Slowly add in the olive oil, whisking until the mixture is thick and luscious. Season for taste. Note: Make the aoili shortly before serving. Cover and keep at room temperature. If made ahead, bring to room temperature and whisk until smooth.
Ribeyes
1. Generously season both sides of the ribeyes with Kosher salt and black pepper. Place on rack on a baking sheet and chill in the refrigerator for several hours or the night before.
2. Preheat the oven to 275 degrees (F). Place the pan with the ribeyes in the oven. For medium-rare, roast for 20-25 minutes. For medium rare, roast for 25-30 minutes. Remove from the oven when they reach desired doneness.
3. Heat a cast iron skillet with oil When the oil is hot, sear the steaks for approximately one minute on each side. Working quickly add the butter, garlic and rosemary to the pan. Spoon the melted butter and herb mixture over the steaks. Remove from the pan and place steaks on a cutting board (reserve pan drippings).
4. Let the ribeyes rest for approximately 5 minutes. Cut into thick slices, season with some Kosher salt & pepper, and arrange on a serving platter. Pour the reserved drippings over the meat. Garnish with some fresh rosemary. Serve with the Dijon Aoili.
