How To Slow Cook A Steak

Recommended for Ribeye, Filet, New York Strip, Sirloin or Sirloin Tip Steaks

 

1)  Completely thaw steak in the refrigerator.

​

2) Temper the meat on the counter before cooking (allow it to rest at room temperature 10-20 minutes).

​

3) Pat steak dry with a paper towel (so the meat sears, not steams).

​

4) For sirloin or sirloin tip steaks, remove the membrane around the muscles of the meat, separating the various muscles into pieces as desired.

​

5) Sear the meat on each side on high heat.  This can be done either on top of the stove in a skillet with olive oil, or on the grill.  In either case, this should not be the cooking method, just the searing of the outside edges.  

​

6) Once the meat is seared, move it to indirect heat on the grill, or into the oven (at 250 degrees) onto a rack on a baking sheet.  

​

7) Finish to the desired internal temperature (checking with a thermometer), remember that the steak will continue to cook a bit after removing it from the heat.  (130 internal temp in the oven will produce a medium rare steak at the table of 135 internal temp; 140  internal temp in the oven will produce a medium steak at the table of 145 internal temp.)

​

8) Enjoy that delicious grass finished beef!