Slow-Roasted Strip Steak

Ingredients

• 800 gSteak
• 6 gSalt
• 1 gPepper
• 60 mlOlive oil
• 240 mlRed wine
• 120 mlBroth

Instructions

1. 1

   Preparation

   • Preheat the oven to 107 °C (225 °F).
   • Pat the steaks dry. Brush them all over with extra-virgin olive oil and season liberally with salt and freshly ground black pepper.
   • Heat a large cast-iron skillet over high heat for 6 minutes.
2. 2

   Sear and roast

   • Place the steaks in the hot pan and sear until browned and slightly charred on both sides (about 1–2 minutes per side).
   • Transfer the steaks to a roasting rack set in a roasting pan.
   • Insert a probe thermometer into one steak and roast in the oven at 107 °C until the internal temperature reaches 60 °C (140 °F) for medium-rare. Remove and keep warm.
3. 3

   Make the sauce

   • Skim excess fat from the pan juices and place the pan on two burners over high heat.
   • Deglaze the pan with the beef broth, bring to a boil and reduce until the liquid has decreased by about two-thirds.
   • Remove the pan from the heat, add the red wine and let the alcohol cook off, then return to high heat and reduce again until the sauce is syrupy.
   • Strain the sauce into a squeeze bottle and keep warm for serving.
4. 4

   Serve

   • Let steaks rest 3–5 minutes, slice against the grain and plate.
   • Drizzle the reduced sauce over the steaks and serve immediately.