- Prep Time: 5 minutes
- Cook Time: 60 - 75 minutes
Perfectly Cooked Meat. Every! Single! Time!
I don't know how you feel about meat, but I love great steaks. There are few things as culinary satisfying as a large slab of meat, cooked to a perfect medium/rare (or whatever you preference is) on the inside and a flavorful caramelized crust thanks to the wonder that is the Maillard reaction.
Now there are a couple of different approaches to get to that point and - believe me - I've tried them all. For the most part, I ended up using the classic method of giving the meat a hot sear and then finish it in the oven ad low temperature. The results were great, the meat was juicy and tender, but because of the long cooking time in a low-heat oven, the crust became soft and was lacking that certain "je ne sais quoi" I enjoy so much in restaurant steaks.
A while ago, however, I found myself watching a video from the talented guys at Fudehouse (you should definitely check our their YouTube channel), that changed my way of cooking meat. In hindsight, I find it surprising that I didn't come up with that solution myself, because it's so simple and obvious. But judge for yourself. The original video is here, just in case you want a little extra information on the topic.
Ingredients
- Slab of Meat
- Salt, Pepper - to taste
Instructions
- Preheat your oven to 275° Fahrenheit, line a sheetpan with aluminum foil and put a rack into it.
- Let your meat come to room temperature. Depending on what kind of meat and what cut, you might want to bind it, to keep its shape (e.g. a Filet Mignon), salt and pepper it generously, and put it into the oven.
- Cook in the oven for about 45 - 60 minutes until it reaches the desired internal temperature. Keeping in mind, the temperature will rise by another 5° after taking it off the heat. Following are some guidelines for temperatures that I'm using to get to a nice medium/rare. If you like it more or less done, just add/subtract from those:
- Beef: 120 - 125° F
- Pork: 140 - 145° F
- After your meat has reached the desired cooking point, take it off the heat, wrap into aluminum foil and let it rest for 10 - 15 minutes. I wrap mine in a kitchen towel or put it into my oven mittens.
- For the best crust result, use a cast iron pan. If you don't have one, stainless steal will work as well. Heat your pan over a medium hot stove until it is screaming hot.
- Rub just a tiny bit of vegetable oil with a high smoke point (like peanut, sunflower seed, ...) on the meat and sear it for 1 - 2 minutes on each side.
- Since it has already rested, you can dive right in and enjoy!
