Reverse-seared Steak with Gremolata - Canadian Beef | Canada Beef

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Reverse-seared Steak with Gremolata

Yields4 ServingsPrep Time15 minsCook Time55 minsTotal Time1 hr 10 mins

This reverse-engineered method of cooking steak works really well with thick cuts and roasts too. The anchovy in the Gremolata adds a hit of umami flavour while the lemon adds a pop of fresh to counterbalance the richness of the meat.

Ingredients
 1 Beef Tomahawk-style Rib Grilling Steak, 1-bone thick (about 2½ lb/1.3 kg)
 1 to 2 tsp (5 to 10 mL) steak spice
  Gremolata
 1 cup (250 mL) chopped fresh parsley (about 1 bunch, stems removed)
 2 tbsp (30 mL) grated lemon zest (about 2 lemons)
 ¼ cup (60 mL) fresh lemon juice
 1 clove garlic, minced
 1 anchovy fillet, minced (or ½ tsp/2 mL anchovy paste)
 3 tbsp (45 mL) extra virgin olive oil
Method
1

1. Pat steak dry with a paper towel. Generously season all over with steak seasoning to your taste.

2. Place steak on a wire rack on top of a foil-lined rimmed baking sheet. Insert an oven-safe meat thermometer sideways into steak, avoiding fat and bone. Cook in preheated 275°F oven for about 50 minutes or until the thermometer reads 120°F (49°C).

3. Gremolata: Meanwhile, stir together parsley, lemon zest and juice, garlic, anchovy and oil in a bowl; set aside.

4. Remove steak from oven. Sear steak in a closed preheated barbecue over medium-high heat (400°F/200°C), turning once, for 4 to 6 minutes per side for medium-rare, until nicely browned and removing from grill when 10°F (6°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).

5. Transfer steak to cutting board, cover loosely with foil and let rest for 10 to 15 minutes. Carve meat from the bone and across the grain into thin slices. Smear Gremolata onto a large serving platter, top with slices of steak, place the bone on the side for a dramatic presentation.

Tip
2

You can dry steak prior to cooking by placing steak on a rack on a platter uncovered in the fridge overnight.

Nutrition
3

Per 1 cooked portion: about 570 Calories, 56g Protein, 36g Fat, 3g Carbohydrate, 320mg Sodium
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenate, Phosphorus, Zinc, Selenium
Good Source of: Potassium, Vitamin C, Thiamine, Choline,
Source of: Folate, Magnesium
12g Saturated Fat, 1g Trans Fat, 2g Polyunsaturated Fat, 20g Monounsaturated Fat
Shopping List
4

1 bunch fresh parsley
2 lemons
Garlic
1 Beef Tomahawk-style Rib Grilling Steak, 1-bone thick (about 2½ lb/1.3 kg)
Extra virgin olive oil
Steak spice
1 anchovy fillet (or anchovy paste)

Nutrition Facts

Servings 0