We have been curious about the Reverse Sear technique, and finally decided to try it out. The reverse sear method professes that a steak will never be overcooked as there is more control over the internal temperature at a slow bake. It is then finished with a quick sear to get a lovely brown crust.

Our first attempt we decided to use a Chuck Tender Steak. Chuck tender is from the shoulder, which is usually a less tender but very flavourful cut of beef, ideal for slow cook or braise. The Chuck Tender looks similar to a tenderloin, and is often called Mock Tender. It can be marinated and is very tender if slow cooked. Lesson learned, when selecting your cuts for your side of beef, always ask to include the Chuck Tender!

Ingredients:

2 lb Chuck Tender Steak - defrosted

Quick Marinade: 1/2 cup grapeseed oil, 3 Tbsp red wine vinegar, few crushed bay leaves, 1/2 tsp kosher salt

Dry Rub: 1 Tbsp kosher salt, 1/2 tsp fresh crushed pepper, 1 tsp cinnamon

Directions:

• Prepare the marinade and submerge the steak. 1-2 hours is adequate, but no harm in longer.

• Heat oven to 215 degrees F.

• Remove steak from marinade, place on baking sheet. Roast for 30- 45 minutes, depending on steak size, checking with internal read thermometer to reach 115 degrees F.

• Heat cast iron skillet to high, add 1 Tbsp of grapeseed oil

• Quickly sear all sides of the steak. Now let rest 10 minutes.

  Slice the steak against the grain, add a little fresh ground pepper and flaky sea salt. Serve family style as displayed above. Delicious with simple fresh greens and a baguette.