Reverse-sear sirloin with crispy potatoes

Juicy and tender reverse-seared steak with hot and crispy roasted potatoes.

Overview

Overview

Reverse-sear Sirloin

Crispy roasted potatoes

IN THIS MEAL (2 items)

1

Reverse-sear Sirloin

Reverse-searing starts in the oven and is finished on top of the stove. You will find it's a more tender steak!

2

Crispy roasted potatoes

A delicious and inexpensive side that complements many main dishes very well.

RECIPE

Reverse-sear Sirloin

Reverse-searing starts in the oven and is finished on top of the stove. You will find it's a more tender steak!

Prep5 mins

Cook30 mins

Total35 mins

Ingredients

• 2 8oz sirloin steaks, thick cut (about 1 1/2 to 2 in), preferably
• 1 1/2 tbsp avocado or canola oil
• 2 tbsp butter
• Salt and Pepper
• 4-5 gloves of garlic, chopped

Preparation

1

Preheat the oven to 250 degrees.

2

Liberally salt and pepper (and any other spices you like) both sides of the steaks. Place the steaks on an oven-safe cooking rack atop a sheet pan.

3

If you have a meat thermometer to measure internal temperature of the steak, place it in the thinner steak. Otherwise, you'll want to have your instant-read thermometer ready to take temperature periodically.

4

When the oven reaches temperature, place the sheet pan+rack with the steaks in the oven. You'll want the steaks to reach 105 degrees, which will take about 20-30 minutes.

5

When the steaks reach 105 degrees, take them out of the oven to sit while you heat up the oil in a skillet or cast iron pan.

6

You'll want the pan hot - flick a drop of water on it to make sure it is sizzling and if so, place the steaks into the pan. Leave them for about 45 seconds before turning over. Continue cooking for another min or so, turning as often as you'd like.

7

At about 2 minutes, place the butter and garlic in the pan. Coat the steaks with the butter and the garlic sauté.

8

Continue cooking til the steaks reach your desired temperatures: Rare: 125° F 52° C Medium Rare: 135° F 57° C Medium: 145° F 63° C Medium Well: 150° F 66° C Well: 160° F 71° C

9

Take steaks out of the pan and place on a cutting board to rest for about 5 minutes. You can put the oil, butter, and garlic mixture on top, if desired.

10

Enjoy!

RECIPE

Crispy roasted potatoes

A delicious and inexpensive side that complements many main dishes very well.

Prep20 mins

Cook30 mins

Total50 mins

Ingredients

• 6-7 medium yukon gold (or just gold) potatoes
• 1 1/2 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp garlic

Preparation

1

Preheat oven to 425 degrees.

2

Prep potatoes by cutting them in half lengthwise, cut each half length-wise, and then slice into 1-in pieces.

3

Place the potatoes in a medium bowl with cold water. Let them soak for 15 minutes - it will remove excess starch and you'll have crispier potatoes.

4

Drain the potatoes and then dry them with a clean kitchen or paper towel.

5

Dry the bowl and place potatoes in it. Add the olive oil, salt, pepper, and garlic. Mix well.

6

Line a sheet pan with parchment paper and then spread the potatoes on it.

7

When the oven reaches temperature, put the sheet pan with the potatoes in and cook for about 30 mins. You can add or subtract time based on desired brownness of the potatoes.

8

When the potatoes are done to your liking, pull from oven and serve hot - enjoy!