Cooking a large entrecôte (rib-eye steak) to be nicely warm inside while achieving a good sear on the outside can be approached in a few ways. Here are some considerations and methods for each technique:
Pan-Seared and Oven-Finished
- Pan-Searing:
- Preheat: Preheat your oven to 375°F (190°C).
- Season: Season the entrecôte generously with salt and pepper.
- Sear: Heat a heavy skillet (cast iron is ideal) over high heat until very hot. Add a small amount of high smoke-point oil (like canola or grapeseed oil).
- Cook: Sear the entrecôte for 2-3 minutes on each side until a deep brown crust forms.
- Oven-Finishing:
- Transfer: Once seared, transfer the skillet to the preheated oven.
- Cook: Cook in the oven until the desired internal temperature is reached (use a meat thermometer):
- Rare: 120-125°F (49-52°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 150-155°F (65-68°C)
- Rest: Remove from the oven and let rest for 5-10 minutes before slicing.
Oven-Roasted
- Preheat: Preheat your oven to 400°F (200°C).
- Season: Season the entrecôte with salt, pepper, and any herbs or spices you prefer.
- Prepare: Place the steak on a rack in a roasting pan to allow air circulation.
- Cook: Roast in the oven until the desired internal temperature is reached.
- Rest: Let the steak rest for 5-10 minutes before slicing to allow the juices to redistribute.
Sous Vide (if you reconsider)
- Preheat: Preheat your sous vide water bath to the desired temperature:
- Rare: 125°F (52°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (65°C)
- Season and Seal: Season the entrecôte with salt, pepper, and any herbs or aromatics. Place in a vacuum-sealed bag.
- Cook: Submerge the sealed steak in the water bath for 1-2 hours.
- Sear: After sous vide cooking, heat a skillet until very hot and quickly sear the steak for 1-2 minutes on each side for a nice crust.
Recommendation
For the best balance of flavor, texture, and warmth throughout the steak, I recommend the Pan-Seared and Oven-Finished method. This approach provides a well-developed crust from the searing process and allows you to gently bring the steak up to the desired internal temperature in the oven, ensuring even cooking and warmth.
Ensure you use a meat thermometer to avoid overcooking, and remember to let the steak rest before slicing to retain its juices.
Resting the meat after cooking is a crucial step for several reasons:
- Juice Redistribution:
- During cooking, the heat causes the meat’s fibers to contract, pushing the juices towards the center of the meat.
- Resting allows the juices to redistribute evenly throughout the meat. If you cut into the meat immediately after cooking, the juices will flow out, leading to a drier steak.
- Enhanced Flavor and Texture:
- When juices redistribute, they not only keep the meat moist but also enhance the overall flavor.
- The meat fibers relax during resting, making the texture more tender and enjoyable to eat.
- Temperature Equalization:
- Resting helps to even out the temperature within the meat. The outer parts of the meat cool slightly while the center’s heat continues to spread, resulting in a more uniformly warm piece of meat.
- This helps avoid a hot exterior with a cold or undercooked center, providing a better eating experience.
- Improved Presentation:
- Resting reduces the likelihood of juices running all over the plate when the meat is cut, leading to a neater presentation.
- It allows the meat to set, making it easier to carve into even slices.
How Long to Rest Meat
- Steaks and Chops: Rest for 5-10 minutes.
- Roasts: Rest for 15-20 minutes or more, depending on the size of the roast.
Practical Tip
Cover the meat loosely with aluminium foil to keep it warm while resting. This prevents it from cooling too quickly without trapping steam and making the crust soggy.
By incorporating a resting period, you ensure that your entrecôte (or any meat) is juicier, more flavorful, and better presented, ultimately enhancing the dining experience.
