Ultimate Tenderloin Steak: The Reverse Sear Method
Restaurant-Quality Korean Beef Sirloin Steak Made Easy with Reverse Searing!
Today, I’m sharing a special recipe for a luxurious Korean beef sirloin steak, prepared using the reverse sear technique. This method ensures an incredibly tender and juicy interior with a perfectly seared crust, akin to what you’d find in high-end restaurants. Unlike traditional searing which cooks the outside first, reverse searing involves gently cooking the steak’s interior at a low temperature before finishing with a quick sear on high heat. This process yields results similar to sous vide, resulting in a steak that’s unbelievably tender and flavorful. If you’re looking to elevate your home-cooked steak game, this recipe is for you!
Ingredients
- 4 cuts of premium Korean beef sirloin (approx. 150-200g each)
- Generous amount of extra virgin olive oil
- High-quality herb salt (or regular salt and pepper) to taste
- About 20 cloves of fresh garlic
- 12 cherry tomatoes
Cooking Instructions
Step 1
Begin by preparing your four cuts of top-quality Korean beef sirloin. Use paper towels to thoroughly pat the surface of the steaks and absorb any excess moisture or ‘blood’. Removing excess liquid helps prevent any unwanted gamey flavors and ensures a cleaner taste.
Step 2
Generously coat both sides of each sirloin steak with extra virgin olive oil. The olive oil acts as a barrier to prevent the steak from drying out during the low-temperature cooking process and adds a lovely depth of flavor.
Step 3
Now, season the steaks liberally on both sides with herb salt. If you don’t have herb salt, a good quality sea salt and freshly ground black pepper will work beautifully. Once seasoned, wrap the steaks tightly in plastic wrap or place them in an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld and the meat to tenderize.
Step 4
While the steaks are resting, prepare the garlic for roasting. Take about 20 cloves of fresh garlic. You can leave the skins on for a milder, sweeter flavor, or peel them and slice them thinly if you prefer a more intense garlic aroma. Leaving the skins on can also prevent them from burning too quickly.
Step 5
Prepare the cherry tomatoes by washing them thoroughly. Halve all 12 cherry tomatoes. These will add a burst of freshness and sweetness when lightly roasted alongside the steak.
Step 6
It’s time to start the reverse sear! Preheat your oven to 100°C (212°F). Place the seasoned sirloin steaks on an oven-safe pan or baking sheet. Cook in the low-temperature oven for approximately 30 minutes. This crucial step gently raises the internal temperature of the meat to around 50-55°C (122-131°F), ensuring a perfectly even cook from edge to edge. Cooking time may vary slightly depending on the thickness of your steaks.
Step 7
Once the steaks have finished their oven time, heat a skillet over high heat. Add a generous amount of olive oil to the hot pan. Carefully place the steaks in the sizzling oil and sear them ‘deep-frying’ style for about 1-2 minutes per side, just until a beautiful, deep brown crust forms. During this searing stage, add the prepared garlic cloves to the pan; they will roast in the steak’s juices and oil, becoming wonderfully flavorful. After removing the steaks, you can briefly lower the pan heat if it’s too high, and then add the halved cherry tomatoes. Gently toss them in the pan until their skins just begin to blister and soften.
Step 8
And there you have it! Your perfectly tender and flavorful reverse-seared Korean beef sirloin steak is ready to be enjoyed. Serve immediately with the roasted garlic and lightly seared cherry tomatoes. For an extra touch of deliciousness, drizzle any accumulated juices and olive oil from the pan over the steak.
