Adapted from: Barton Seaver’s, Where There’s Smoke
Image credit: Bon Appetit
There are many variations of this basic premise – sear and then finish in the oven – but if you master this, the sauces, spices, and sides are easy!
1 tablespoon salt
2 teaspoons sugar (this works as a tenderizer, and also balances the lactic acid and higher mineral content in grass-fed beef)
1 teaspoon smoked sweet paprika
½ teaspoon cinnamon (for tougher cuts) or ground mace (for leaner cuts)
Fully thaw your steak or roast (in its original packaging), overnight in the refrigerator. DO NOT put it in the microwave.
Dry meat completely before covering it with olive oil and the simple rub (use your discretion on how much, the quantity at left should cover several steaks). Let the meat rest for another 15+ minutes to allow it to come to room temperature (cooking steak cold will cause the edges to curl up and dry out the meat).
Preheat oven to 200°F for a steak, or 250°F for a roast.
Using a cast iron pan, heat the pan on HIGH until it is slightly smoking from the heat. Add a dollop of butter, bacon fat, or olive oil and immediately place the steak or roast on. Sear each side for about 2-3 minutes.
Place the entire skillet in the oven, until a thermometer inserted about 1 inch into the meat reads between 120-130°F* about 10-15 minutes for a steak, and 2+ hours for a roast, depending on the size.
Allow the meat to rest for at least 10 minutes before cutting. This ensures all the juices will not run out of the meat when sliced. When you do slice the meat, make sure you cut across the grain.
OUTDOORS, use the same method: sear the steak on the hot side of the grill, then move away from the direct heat and cook until you’ve reached the desired internal temperature.
*Note that this is lower than the USDA recommended temp for corn-fed beef (145°F), so please do so at your own risk, but we believe this results in the best tasting medium/medium-rare beef possible. If you do like well-done meat, we suggest slow cooking using a crock-pot.