Reverse-Seared SirloinRecipe By: Fred Morin
If you don’t have a slow cooker, buy one. I refer to Worcestershire as my French Kryptonite, and it is the crucial ingredient in this recipe. When purchasing your beef, ask the butcher to clean off the sinew and trim the fat.
- 1 stick butter
- 2 cloves garlic, sliced
- 6 sprigs thyme
- 1⁄2 bottle Worcestershire sauce
- 1–11⁄2 kg sirloin steak, sliced 1–11⁄2″ thick
- Coarse salt
- Cracked black pepper
- 1⁄2 cup chopped fresh chives
- Preheat slow cooker on low or preheat oven to 200°F. Place butter, garlic, thyme and Worcestershire in slow cooker. If using oven, place in baking dish. Heat until butter has melted.
- Place steak over butter mixture and turn to coat. Cook for 20 minutes. Turn off slow cooker or oven and leave steak inside.
- Preheat grill to high. Season steak generously with salt and pepper, and place on grill, reserving butter mixture. Cook until grill marks form, about 3 minutes. Flip and cook until grill marks form, about 3 more minutes. Slice open small portion to check doneness and continue to cook until desired doneness. Remove from grill.
Make sauce and serve
- Pour butter mixture into a small saucepan over low heat. Stir in chives. Let steak rest for 10 minutes; add resting juices to butter mixture. Slice steak thinly and pour sauce overtop.