Reverse Seared Steak
1 New York Strip loin (1.5 inch thick, just over 1 lb) (500 g)
1 Tbsp canola oil (15 mL) + 1 tsp to oil cast iron (5 mL)
1 tsp salt (5 mL)
1 tsp smoked paprika (5 mL)
4 russet potatoes (4)
3 cups flour (750 mL)
4 cups canola oil for frying (1L)
4 sprigs thyme (4)
- Preheat oven to 275°F (135°C)
- Oil both sides of the steak with 1 Tbsp (15 mL) canola oil and season with salt and smoked paprika
- Place steak in the oven directly on the grill rack, make sure to place a pan on the oven rack below the steak to catch all of the drippings. Bake for 45 minutes.
- After 45 minutes, take the steak out of the oven and let it rest on a plate for 10 minutes
- To sear, use a cast iron skillet. Use a paper towel to spread canola oil evenly over the skillet. Turn burner to high and make sure the skillet is very hot before searing the meat for 4 minutes on each side, and then also on the fat cap until the steak has a nice crust.
- For the crispy potatoes, boil your potatoes in a large pot of water for 35-40 minutes. Once softened, drain the potatoes. In a large pot, preheat your oil to 390 – 420°F (200 – 215°C) . Crush the potatoes with a fork. Coat the pieces with flour and lightly fry them for 7 minutes. Remove potatoes carefully with a slotted spoon.
- To plate, cut your steak on a diagonal, season with salt and thyme. Layer the crispy potatoes in your skillet and place steak on top. Ole!
Reverse Seared Steak & Crispy Potatoes
Reverse searing a steak changes the steak game completely. Slow cooking your steak in the oven locks in flavour while finishing in a hot pan crisps up your steak perfectly. Add crispy potatoes to make this dish an instant favourite in your home. Recipe courtesy Chef Matt Basile of Fidel Gastro's.
- Serving Size
- 1/4 steak & 1 potato
- Total Fat
- 55.1 g
- Saturated Fat
- 9.4 g
- 82 mg
- 676 mg
- 21.5 g
- 4.6 g
- 2 g
- 40.7 g
- 1280 mg