The low and slow approach gives a perfectly even, medium rare (sort of like sous-vide) followed by an incredible crust as soon as the meat hits the skillet.
For accuracy, it’s important to have a temperature probe but if you don’t have one, or don’t fancy it, just cook the steak whatever way you like. But doing it in a pan is important as it also produces the fond (caramelised golden brown sticky bits!) which add real depth to your sauce. For this method it’s essential to get a really thick cut steak, no less than 1 ½”. Any thinner and the steak will simply overcook. We served ours over rice with the saucy dressing made from all those delectable sticky bits as well as some sweet, sour and salty additions.
4 or 5 as part of a dish
Ingredients
A thick cut piece of your preferred steak, (we used T-Bone, cut around 2” thick for the reverse sear) heavily seasoned with sea salt and left out of the fridge for at least an hour.
Xiaoxing Rice Wine 1 tbsp
Black Rice Vinegar 1 tbsp
Tamari 1 tbsp
Gochugaru 1 tsp
Sugar 1 tsp
Peanut Rāyu 2 tbsp