If you are new to the art of the reverse sear, welcome! You are taking the first step to the best beef of your life. The first time I used a reverse sear was for a massive Christmas roast. My mother thought I was insane and was worried I had ruined a $$$$ cut of meat and Christmas all at once, but I encouraged her to keep the faith and we enjoyed the best roast EVER.
The principle behind using a reverse sear is to cook the meat low and slow until it gets almost up to your preferred temperature. Once you hit right below your desired final temperature, you remove the meat from the oven and sear it over a screaming hot pan to enact some Maillard Reaction action and develop a golden-brown crust. You can use this technique with any cut of steak over 1 ½ inches thick, any thinner and you risk over-cooking, and no one wants that!
In terms of the beef you use, I always reach for grass-fed, specifically Silver Fern Farms Angus grass-fed beef from New Zealand because it's the most delicious, pure, and naturally raised meat you can buy. It has natural marbling and a full-bodied beef flavor, resulting in high-quality beef that is juicy and tender. Plus, I never need to worry about hormones or antibiotic growth additives.
I used the Silver Fern Farms Angus beef strip steaks from the Butcher's Favorites Sampler Box available on MarxFoods.com to make an epic Steak Salad complete with a creamy avocado-based green goddess dressing. The best thing about these sample boxes is they come right to your door, shipped frozen overnight, without the need to schlep to the grocery store. I love having my freezer stocked full of delicious Grass-Fed Beef from New Zealand at all times so I can pull together dinner quickly and easily.
For a limited time, save 10% on New Zealand grass-fed Angus beef delivered right to your door when you order a Silver Fern Farms Angus Sampler Box from MarxFoods.com. Use the code NZGRASSFED for the discount!
Recipe and Headnote Molly Adams
For the Steaks:
- 1 (12 ounce) New Zealand Grass-Fed Silver Fern Farms Angus Beef Strip Steak, at least 1 1/2 inches thick
- Kosher salt, as needed
For the Green Goddess Dressing:
- 1/ 2 cup full fat buttermilk
- 1/ 4 cup full fat Greek yogurt
- 1 avocado
- 1/ 2 cup basil leaves, packed
- 2 tablespoons olive oil
- 2 tablespoons minced chives
- 2 tablespoons chopped parsley
- 1 lemon, juiced and zested
- 1 tablespoon whole grain Dijon mustard
- 1 clove garlic, minced
- Kosher salt, as needed
- Black pepper, freshly ground, as needed
For the Salad:
- 6 ounces crumbled feta
- 5 ounces green leaf lettuce, roughly chopped
- 1 head of radicchio, core removed and chopped
- 6 medium radishes, thinly sliced
- 3 stalks of celery, thinly sliced
- 2 ears of corn, kernels removed
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/ 2 cup pitted kalamata olives
Preheat the oven to 275˚F. Pat both sides of the steak dry with paper towels, then season generously with salt. Place steak on top of a rimmed baking sheet with a wire rack. Place the steak in the oven and cook for about 30-35 minutes, or until the internal temperature reads 115˚F (for medium rare steaks). Check the temperature of the steaks often (after the first 20 minutes) as every oven will cook at a different rate.
While the steak cooks, make the green goddess dressing by combining all of the ingredients in a high speed blender and processing until smooth. Set aside in the refrigerator.
When the steaks have reached the desired temperature, remove from the oven and set aside. Place a cast iron skillet on the stove top and heat over high heat for at least 2 minutes. Reduce heat to medium high and add canola oil. Once shimmering, add steaks and sear for about 45-90 seconds per side, or until an even, deep brown crust forms.
Arrange prepared salad ingredients on a large platter. Slice steak and add on top of salad. Serve with prepared green goddess dressing.