The Low-And-Slow Process José Andrés Uses For The Tastiest Steak
NEWS
By TIM FORSTER
If you struggle to get your steak right — you either dry it out too much, or you get a nice external sear (but with a bloody interior) — then chef José Andrés has a tip for you.
In an interview with Food & Wine, Andrés explained that the chefs at his restaurant, Bazaar Meat, place the meat on a rack about three feet above the heat source in a charcoal oven.
The oven slow-roasts cuts of meat to perfection, achieving a rare steak that is tender and juicy throughout. You can employ Andrés’ method using a regular oven too.
Start by heating your oven at around 250 degrees Fahrenheit, placing the meat far from the heat source. If the oven has both top and bottom elements, use the bottom one.
Bake the steak until done, which typically takes around 45 minutes to an hour depending on your desired level of doneness. Then, use a thermometer to gauge the internal temperature.
While Andrés says that he cooks it to 110 degrees Fahrenheit internally, which is a bit below rare, if you’re someone who prefers medium-rare, aim for about 130 degrees Fahrenheit.
