Steak with Pickled Leeks
Updated: Jun 24, 2020
1.5lb bone-in New York Strip Steak (This should be at least an inch thick. The technique we will be using works best for thicker steaks)
1 cup pickled leeks (See recipe here)
2 tbsp pickled leek brine
Kosher salt, to taste
Pepper, freshly ground
Maldon salt, for finishing
1 tbsp vegetable oil
Notes before you begin
This recipe really has one primary ingredient: steak. This means you should get a really high quality cut. We will be using a method called reverse searing. This entails putting the steak in a low temperature oven and slowly bringing the internal temp up to exactly where we want it. We will then quickly remove the steak and sear it on a ripping hot skillet or pan. This way, we can get a perfectly rare or medium-rare steak without the risk of over cooking it.
The pickled leeks can (and should) be made ahead of time. It’s always good to keep some of these around anyway — they’re delicious.
You should remove your steak from the fridge 30 minutes before you use it. This will give it time to come up to room temperature before cooking it.
Preheat the oven to 250F, pat the steak dry, and generously salt and pepper every side (including the fatcap).
Once the oven comes up to temperature, place your steak on a wire rack, and set a timer for 15 minutes.
After 15 minutes, take the internal temperature in the thickest part of the steak with an instant read thermometer. Check every two minutes until the steak reaches 105F if you want it rare, and 115F for medium rare.
While the steak is in the oven, place a cast iron skillet on the stove over medium-high, pour in the oil, and heat until it is almost smoking.
Once the steak is up to temperature, remove it from the oven, and sear it on each side for 30 seconds starting with the fat cap (that will render out a little of the fat into the pan). The pan should be as hot as it can get because the steak has already cooked through! After searing the steak on all sides, let it rest for 15 minutes under aluminum foil.
Slice the steak against the grain, drizzle some of the leek brine over the top, finish with Maldon salt, and a throw on a bunch of pickled leeks.