Strip, ribeye, or fillet steaks, 1 1/2 to 1 3/4 inches thick, marbled steaks are best
Salt and fresh ground pepper
Temperature control thermometer
Shallow pan with wire rack
Cast iron skillet or grill
Vegetable oil
Instructions
Preheat oven to 225 degrees. Do not use convection feature.
This low temperature melts the fat and activates enzymes to
break down the connective fibers. High temperatures destroy
the enzymes. So meat is more tender when cooked at this
lower temperature.
Trim steaks and pat dry. Rub with a cut clove of garlic if you
wish, and sprinkle all sides with salt and pepper. Allow meat
to come to room temperature before cooking.
Put temperature control thermometer in the center of steak.
Place on wire rack and cook until internal meat temperature
reaches 110 degrees for medium rare, 100 degrees for rare.
This takes 20 to 30 minutes. You can adjust cooking
temperature to 275 if you want it to cook quicker. With
experience you will find your perfect internal
temperature....mine is 112, Elan prefers 116.
Heat cast iron grill or skillet with a tablespoon of oil. Sear each
side of the steaks for 1 1/2 to 2 minutes. Let steaks rest
loosely tented with foil for 5 to 10 minutes. Serve the juiciest
steak ever!
Serving
Suggestions
With a big glass of red wine, baked potato, and salad
Originally Submitted
1/23/2014
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