This steak is genius. You might remember that I used to use the sear method — I would sear my steak on the stovetop first, and then bake it in the oven until it was done. That totally still works.
But lately I’ve been using what’s known as the “reverse sear” method. I bake the steak in a low oven first, and then sear it on the stovetop. The oven dries out the outside of the meat, which sets you up to get a nice dark brown crust. And when searing is the last step, that crust has fewer changes to sogg-ify. I’m not sure I can tell a difference, but the last couple of steaks I made using the reverse sear (including the one above) have been bomb.
Flashback! One year ago on Leighto-Greato: Chopped Antipasto Salad
- 1 lb. hangar steak
- 2 T. vegetable oil
- Salt and pepper
- Season your steak generously with salt and pepper and set aside on the counter for at least 15 minutes, but as long as a couple of hours.
- Preheat your oven to 275 degrees.
- Make your oven set-up: wrap a baking sheet in aluminum foil, then place a cooling rack (if you don't have one, you can get one from amazon here) on top of the sheet.
- Place your steak on top of the cooling rack -- this will allow air circulation on all sides of the steak.
- Bake in the oven until the internal temperature reaches 125 degrees. This should take about 20-40 minutes, depending on how thick your steak is.
- When the steak is almost done, heat the oil in a cast iron skillet over high heat on the stovetop. Sear the steak for 2-3 minutes on each side, until it's well-browned.
- Set aside to rest for 10 minutes, then serve warm.