"Roast Beef, Medium, is not only a food. It is a
philosophy. Seated at Life's Dining Table, with the menu of Morals
before you, your eye wanders a bit over the entrées, the hors
d'oeuvres, and the things à la, though you know that Roast Beef,
Medium, is safe and sane, and sure."
Edna Ferber (1887-1968), U.S. author. Roast Beef, Medium,
Foreword (1911)
I saw this recipe on America's Test Kitchen and adapted
it for my convection toaster oven. This method of preparing steak is a
viable alternative to the standard grilling method. It mimics dry-aged
beef due to the fact it is first cooked at a very low heat. This causes
changes to the collagen and muscle fibers in the meat to increase
tenderness and flavor. Fattier cuts of beef, like rib eye and NY Strip
are preferred for this method. Less fatty meats like Filet Mignon do not
fare as well, as they have less collagen.
Preparation Time: 30 minutes Serving Size: 2
(2) 1 1/2-inch thick rib eye or NY Strip steaks
kosher salt
fresh cracked black pepper
2 tablespoons canola oil, divided
8 ounces button mushrooms, trimmed and sliced
1 small shallot, minced
1 cup dry red wine
1/2 cup low-sodium chicken broth
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoon cold, unsalted butter, cut into 4
pieces
1 teaspoon fresh thyme, minced
kosher salt and fresh cracked black pepper
Click on picture for more
images.
Rinse steaks and pat completely dry with paper towels.
Liberally season both sides of the steaks with kosher salt
and large-sized fresh cracked black pepper. Although I use
my convection toaster oven, below I show temperatures for
both a traditional oven and a convection toaster oven.
For both methods, place the steaks on the rack of a
shallow two-tiered roasting pan to allow air flow around the
steaks. Place an oven proof thermometer in the center of the
thickest steak. When using a convection toaster oven, set
the temperature to 160°. For a traditional oven, set the
temperature to 275°. Cook undisturbed until the inner
temperature reaches 95° for rare, 20-25 minutes or, 100° for
medium rare, 25 to 30 minutes. Do not even try this if you
eat your steaks well-done (which ought to be crime in my own
opinion).
Heat 1 tablespoon canola oil in a large pan over high
heat until smoking. Carefully place steaks in the pan and
sear until well browned and a crust is formed, about 1 1/2
to 2 minutes. If the fond (brown bits in the bottom of the
pan) starts to burn, reduce the heat. Turn steaks over and
sear again for about 1 minute. Reduce the heat in the pan
and carefully brown all other sides of the steaks, about
30-45 seconds each side. Transfer to a plate, cover with
foil and allow the meat to rest for 10 minutes while
preparing the sauce.
Mushroom-Wine Sauce
Pour off remaining fat from the steaks. Heat 1 tablespoon
canola oil over medium heat and add mushrooms. Cook until
liquid evaporates, about 5 minutes. Add shallot and cook
until softened, about 1 minute. Increase heat, add wine and
chicken broth and scrape up the fond. Simmer rapidly to
reduce to 1 cup, about 6 minutes. Add balsamic vinegar,
mustard and juices from the resting steaks. Thicken for 1
more minute. Remove from heat and stir in butter, 1 piece at
a time (mounting the sauce). Stir in the fresh thyme and
season to taste with salt and pepper. Serve over the steaks.