Reverse Sear works best with a Filet Mignon, New York or Loin. The key here is to go low and slow. You can use this method no matter how you like your steak cooked, just increase the internal temp from the recipe attached as we have cooked ours rare.
As for the Ponzu Finishing Sauce, if you can’t find ponzu sauce in your local grocery store we have made “Non-zu” option you can make at home. Savory and citrusy, Ponzu or “Non-zu” is a versatile sauce that can be used for marinades, in stir fry with just about any protein, pork, chicken and shellfish or as we’re using here for a fantastic finishing sauce with steak.
- Set your Oven to 250*F – salt and pepper your steak and insert probe. Cook your steak on a rack on a sheet pan in the oven until the internal temperature reaches 125-130*F then remove from oven let rest on cutting board while the internal temperature drops 15-20 degrees.
- Once your steak has cooled 15-20* pat dry on both sides with a paper towel and remove probe. Pre heat a cast iron skillet on high and once searing hot, add 2 tablespoons of your preferred oil and then place your steak. Sear on all sides to the level of brown you like.
- Drizzle your sliced steak with “Non-Zu” and garnish with fresh chives as we have done, or any fresh herb of your liking. Makes a great meal with rice and stir fried veggies with ginger and more “Non-Zu” sauce!
You will need –
- Cast Iron or French Copper Skillet
- Sheet pan or half size sheet pan & rack to fit
- Salt & pepper
- Oil: 2 tablespoons vegetable/corn/grapeseed oil for high heat
- Filet Mignon or NY Strip steak or Full Loin for slicing Medallions
And for the “Non-Zu” Ponzu Sauce –
- Soy sauce
- Lime juice
- Equal amounts of each, depending on how much you need
- Optional chili flakes or fresh chopped chilis