This is one of my favorite techniques for perfectly cooked grassfed steaks. I feel a little bit like I'm cheating, but then again, when we eat it, I don't mind so much.
The trick to this recipe is having an oven that goes down to 135F. If you don't have one, I'm working on a modified version of this....
1. Set the oven temperature to 135F.
2. Fill a dutch oven type pot a few inches from the top with hot water.
3. Seal your steaks in a vacuum sealed bag.
4. Place the steaks in bags in the dutch oven. Cover with lid and put in oven.
5. Allow the meat to cook in the oven for hours. The longer it goes, the more tender it will be. Since the oven temperature is 135F, the steaks will not be over done. The increased cooking time will cause the collagen to break down, resulting in very tender, but medium rare meat. I do my steaks a minimum of:
- Filet 2 hours
- Ribeye/NY Strip 4 hours
- Sirloin/London Broil 6 hours
- Flank/Skirt 8 hours
Note: If you marinate the steaks ahead of time, be sure to pat them dry before vacuum sealing.
6. Once done cooking in the oven, remove the steak from the bag. Season with salt and pepper and sear on a hot cast iron pan for a few minutes on each side. The internal temperature of the meat will be medium rare from cooking in the oven, so you don't need to cook the meat long enough to reach the center. This step is just to get a tasty crust on the outside.