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Reverse-Seared Steak with Shallot Vermouth Pan Sauce

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  • Author: Maxine Dubois
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Gluten-Free, Keto, Low-Carb

Description

This reverse sear steak recipe cooks a thick steak low and slow before finishing it in cast iron and making a buttery shallot-vermouth sauce in the same skillet.

Ingredients

Scale

For the steak

  • 1 thick-cut ribeye or New York strip steak, approximately 2 inches thick
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon avocado, canola, or grapeseed oil
  • 1 tablespoon unsalted butter

For the shallot-vermouth sauce

  • 1 small shallot, finely chopped
  • ½ cup dry vermouth
  • ½ cup low-sodium beef stock
  • 1 teaspoon Dijon mustard, optional
  • 1 teaspoon fresh thyme leaves, optional
  • 1 tablespoon cold unsalted butter
  • Kosher salt and black pepper, to taste

Instructions

  1. Pat the steak dry and season every side generously with salt and black pepper. For the best results, refrigerate it uncovered on a wire rack for at least one hour or overnight.
  2. Preheat the oven to 250°F. Place the steak on a wire rack set over a rimmed baking sheet.
  3. Roast until the center reaches 115°F to 120°F for medium-rare, approximately 35 to 55 minutes.
  4. Heat a cast-iron skillet over high heat until very hot. Add the oil.
  5. Pat the steak dry again. Sear for 45 to 60 seconds per side, including the fatty edge.
  6. Add one tablespoon of butter during the final 30 seconds and spoon it over the steak.
  7. Transfer the steak to a cutting board and rest for 5 to 10 minutes.
  8. Carefully pour off excess fat from the skillet, leaving the browned bits behind. Reduce the heat to medium.
  9. Add the shallot and cook for approximately one minute, until softened.
  10. Remove the skillet temporarily from an open flame and add the vermouth. Return it to the heat, scrape up the browned bits, and simmer until reduced by half.
  11. Add the beef stock, Dijon, and thyme. Simmer for 3 to 5 minutes, until slightly reduced.
  12. Turn off the heat and whisk in the cold butter. Taste and season with salt and pepper.
  13. Slice the steak against the grain and serve with the shallot-vermouth sauce.

Notes

  • Use a thermometer instead of relying only on cooking time.
  • The steak’s temperature will rise during searing and resting.
  • Use dry vermouth, not sweet vermouth.
  • Remove the skillet from an open flame before adding alcohol.
  • Store opened vermouth in the refrigerator.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: American

Find it online: https://www.cilantroparsley.com/reverse-sear-steak-recipe/