I remember when I first came across the term ‘reverse sear’ and was completely bamboozled by it. Did you have to walk backwards while cooking the steak? Probably not – but for the anecdote’s sake let’s pretend I contemplated it.
Thankfully my curiosity got the better of me and after an evening of reading I finally joined the enlightened group of people who are 100% convinced that the reverse sear is the only way to guarantee the perfect cook.
The idea is that rather than cook it in the pan and transfer to the oven to finish, you start in the oven at a very fairly low temperature and then finish it on an extremely high heat in a pan. That way the entire inside of the steak is pink, juicy and perfectly rare while the outside is charred. You get the absolute best features of a steak without compromising on the other. I love it.
- Steak (Sirloin, Rib Eye or Fillet works best)
- Baby new potatoes
- Extra virgin olive oil
- Fresh mint
- Salt & Pepper
- First things first, preheat your oven to 140 degrees celsius.
- Place a pan of salted water on a high heat and put in your washed new potatoes. Then in another pan, boil 2 handfuls of peas (frozen are perfectly acceptable).
- Heavily season your steak with salt and pepper. Place on a wire rack and cook for around 30 minutes in the low heat oven.
- After about 5 minutes of boiling, the peas should be cooked through. Drain them and put them in a blender with a glug of extra virgin olive oil, about 10 mint leafs and season. Then blitz until you get a smooth consistency. If you find that it’s too thick, add some water, if it’s too thin simply transfer back into the pan you used to boil the peas and cook over a low heat.
- Once 30 minutes have passed take your steak out of the oven and leave it to rest for a further 15 minute.
- Then take your potatoes off the boil, drain them and transfer back into the pan they were previously in and add chopped mint and a tablespoon of butter. Toss until the butter has melted and coated the potatoes.
- After your steak has rested for a full 15 minutes place it onto a screaming hot cast iron griddle and cook each side for 1 minute maximum. The trick is to char the outside as quickly as possible so you don’t compromise the perfectly cooked centre.
- Leave the steak to rest and then plate up. With a pretentious smear of the pea purée if you’re feeling fancy.