Who wouldn't want grilled steak without a grill! Did you know you can get a great restaurant "chop house" quality steak just by reverse searing the meat? Yep!! Marinate your cut of beef, bake low until 10 degrees under your desired temperature and finish off with a HOT and quick SEAR on your stove top. Flavorful and "melt in your mouth" tasty - just remember "bake low, sear high"... Enjoy! Diane
Directions: Preheat oven to 275F.
A Meat Thermometer is a MUST for reverse searing. You will be doing a temperature check near the end of bake time to ensure your level of doneness.
0 Comments
**Updated to add Instant Pot Instructions** see below.
I love using my slow-cooker when our life gets busy and hectic. Life is even better when a new, simple recipe turns out to taste fantastic! The best part is that it truly is a 'no fuss' recipe! It's so uncomplicated and easy to toss together in the morning for a savory, decadent tasting dinner at night. The meat was fork-tender and the only additional cooking I did was to make egg noodles to serve with this (you can also serve with rice, cauli-rice or mashed potatoes.) I finished out the complete meal by serving a side salad. This definitely is a hearty meal that had my husband raving over it. Who knew simple could be not only so easy but, so tasty! ~Enjoy! Diane SlowCooker Steak Tips & Gravy makes approx. 4 adult servings Ingredients: 2 pounds Flat Iron Steak 1 (1+oz) Packet Lipton Beefy Onion Soup Mix 1 (10+oz) Can Cream of Mushroom Soup, undiluted (I also like using Cream of Potato Soup, undiluted in place of the Mushroom) 1/2 Cup Beef Broth Sprinkle of Ground Pepper Olive Oil, optional *not needed for Instant Pot Directions: Cut steak into large pieces and place in slow cooker that's been smeared with a light coating of olive oil. (makes for easy cleanup later) Lightly sprinkle ground pepper onto meat. In a bowl, combine soup mix, water and soup. Add to slow cooker, spreading over steak pieces. Cover and cook on low for 6-8 hours. High for 4-6 hours. Until meat is tender. Serve with Cooked Egg Noodles, Mashed Potatoes, Rice or Cauli-Rice and a Side Salad. *Kitchen Notes: This recipe makes its own Gravy with no additional steps added. Do not add any salt in this recipe, only pepper - the soup & soup mix provide enough salt. Pin It! https://www.pinterest.com/pin/530510031098370771/ Recipe adapted from: The Gooseberry Patch Photos by: Diane Baker **Instant Pot Use**
We are forever in search of cooking the 'perfect meal' using our Big Green Egg grill. Today I think my husband made - the perfect roast!! This one steals the award for "Best on Grill." My butcher recommended the cut of beef to use. We enlisted the help of our FoodSaver marinating application to enhance the meat and followed through with the 'Santa Maria' dry rub application just before searing the meat. The results were stupendous! The meat was moist and tender. The marinade and rub worked so wonderfully together - we suggest serving this with savory horseradish garlic mashed potatoes and fresh cut green beans or spinach. This recipe goes into our recipe box filed under "Best on Grill"! Enjoy, Diane Santa Maria Tri-Tip (made on the Big Green Egg BBQ Grill) Ingredients: (2.5 - 3 pound) Tri-Tip roast Marinade & Basting Sauce: Wishbone Italian Dressing (approx 1.5 Cups) Seasoning Salt Mixture: 1 teaspoon freshly ground black pepper 1 teaspoon cayenne pepper 1 teaspoon smoked paprika 1 teaspoon onion powder 2 teaspoons salt 2 teaspoons granulated garlic 2 teaspoons rosemary Mix together all ingredients in a small bowl Directions: Brush your Tri-Tip roast with the Marinade and let it sit, covered and refrigerated at least 6 hours, overnight is best. (We used the FoodSaver quick marinade bowl, using the marinate feature on our FoodSaver unit and then placed the airtight bowl into fridge for at least 6 hours) Once done marinating, take roast out of marinade and blot dry (save marinade for basting) Coat both sides of the Tri-Tip roast with the seasoning salt mixture, rubbing it in as you would a dry rub. Let the seasoned tri-tip rest for at least 30 minutes at room temperature. Sear each side of the tri-tip at 650 degrees for 4 minutes each. Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. (During this cool down period we tossed in a couple of water soaked oak chunks.) Place the tri-tip back in the BGE and cook to an internal temperature of 145 degrees for medium rare, basting with the sauce every 5 to 10 minutes. Remove tri-tip from the BGE, cover it with foil and let it rest 10 minutes. Cut into slices against the grain. Photos by: Diane Baker for Canning and Cooking at Home Recipe by: Michael Baker adapted from Morro Bay Rich BGE = Big Green Egg I am making this today - I took a photo of it before placing the lid on to cook (not super attractive but, tasty!) This is so simple to throw together and the flavors really work well together. The cumin keeps it smokey and gives it that authentic Mexican Fajitas taste. I add the bell peppers in near the end so they don't break apart/down while cooking. I serve this with warmed tortillas and all the sides like: tomatoes, guacamole, rice, beans, cheese, sour cream... add anything you want! Enjoy ~ Diane Slow Cooker Steak Fajitas Ingredients: 1 Beef Flank or Flat Iron, approx 1.5 lbs, cut into strips 1 Onion, Medium, cut into strips 1/2 Cup Salsa, plus addtl for garnish 2 Tbs Fresh Lime Juice 2 Cloves Garlic, Minced 1 Tbs Chili Powder 1 Tsp ground Cumin 1/2 tsp Salt 1 small green pepper, cut into strips 1 small red pepper, cut into strips 4-6 flour tortillas, warmed Place everything but, peppers into slowcooker/crockpot and stir well. Cook Medium 6-8 hours (test meat for tenderness after 6 hours) . Add bell peppers and cook final hour. Serve wrapped in flour tortillas and any sides you prefer. *I always set my slowcooker on HIGH for at least an hour at the start before lowering temp. I also use an instant read meat thermometer to ensure the internal temp of the meat is safe/cooked. Recipe Adapted from: Crock Pot Slow Cooker Cookbook Photo by: Diane Baker for Canning and Cooking at Home Ever make homemade cabbage rolls? This is one of my go-to Fall/Winter Stews. Wonderful flavors coming all together in this. It's taking the homemade cabbage roll and deconstructing into a hearty and tasty stew. ~Enjoy! Diane Un-stuffed Cabbage Roll Stew Ingredients: 1 tablespoon olive oil 1 1/2 to 2 pounds lean ground beef 1 large onion, chopped 1 clove garlic, minced 1 small cabbage, chopped 2 cans (14.5 ounces each) diced tomatoes 1 can (8 ounces) tomato sauce 1/2 tablespoon cider vinegar or wine vinegar 1/4 teaspoon ground cinnamon dash nutmeg 1/2 teaspoon ground black pepper 1 teaspoon sea salt In a large dutch oven or stock pot, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute. Add the chopped cabbage, tomatoes, tomato sauce, vinegar, cinnamon, nutmeg, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender. Serves 6. |