Reverse Seer Filet for the wife (w/ pics)

My preggo wife has been wanting steak lately, so after reading on here about the revseer technique I decided to give it a go. I wanted to do ribeye, but Acquistipace only had thinner cuts. I went with the thicker cut of filet instead. They had fresh collards and mustards, which I have never cooked before. I said F it and went for 2 new dishes. I grabbed a few potatoes for the oven and a bottle of Foxglove Zin (which I was not impressed with... should've spent the extra coin for the Cline purple label).

Here's how it went down:


Potatoes were scrubbed, oiled, salted and thrown into a 425 oven for 1 hour.





Greens were put into their bath. I saw Alton Brown do this once, so figured it's how the cleansing is done. I took them for a carousel ride in the spinner afterwards.




While the greens soaked, I chopped up some shallots, garlic and bacon (an entire pound!) for their party. Yes, that is my Shun knife







I had the steaks salted and dipped into some roughly ground black pepper during the knife play. Now it was time to probe the beef and stick into the oven.




Damn I was hungry. I setup a cheese tray with 3 cheeses I had no idea of what they were. They tasted good on the sample isle, so I bought one of each. (Don't judge my cheesy cheese knife; I haven't gotten around to getting a pimp one yet)




aaaaaaand the Foxglove was opened. Not bad, but would much prefer the Cline purple label.




Once the bacon was stripped of all the oils it could give, I threw in the garlic and shallots. This is when the smells went from napalm bomb to total Nagasaki. The wife was happy.




Once the onions were ready, the greens went into the oil. They got their stir and were very happy with meeting their friends. It was a pretty sight indeed. After giving them the chance to play, I added some Emerill's Essence, salt (big mistake) black pepper and chicken broth (about a cup) and let them simmer during the rest of the cooking.




Now for the host of the party: the cow. I took them to 145 for a medium rare-medium temp. Due to the baby bump, the wife is supposed to eat med well or higher. We cheated a little. I must admit that they did not look very appetizing coming out of the oven. That dry heat made dry looking meat. But I did not worry, because I trusted what I have learned here.




Then into the hot skillet they go! I tried something different this time. Usually I cook them in a browned butter over hot heat and make a garlic butter on the side to pour over them. Since the seer would only be about a minute on each side, I chose to seer them in garlic butter (the garlic hopefully wouldn't burn before the seer was done). Once the butter was hot, I threw in the garlic and a few splashes of worchestershire. Then in went the beef.




Now for the final plate.


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and the closeup of the meat. the coloring was perfect! this technique is the real deal. I will use this again multiple times.

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For the greens I added a half stick of butter and some worcestershire. No this was not a healthy night, which meant it was a great one! ...until I tried the greens. The flavor was on point, but they were way too salty. The bacon and broth were more than enough sodium, so adding more was a bad move. The potatoe was good. Just butter and sour cream is all I like. The steak? Freaking great. The butter-garlic-worc experiment was a success. Instead of bathing the beef in garlic butter as I've done in the past, this technique gave just enough of the flavor to the meat without overpowering the beef flavor inside. Plus is wasn't oily.

Overall this was a successful meal. I will definitely do it again (with thick cut ribeye!) but with less salt in the greens. I am thinking a little lemon juice or vinegar would help them out some as well. They were missing that pop of tang.


Now I welcome your comments, both critical and of praise. Any suggestions that will improve any of the above are highly appreciated.