Reverse seared steak with warm tomato relish

Steak is one of those foods that I used to be afraid to cook with. It can be expensive, and I don't want to mess it up! Reverse searing is a great option to get a really good steak, without a lot of effort. To reverse sear a steak, you bake it first, then sear it in a really hot pan at the end. The warm tomato relish adds a bit of sweetness and makes your steak feel special and fancy.  There are two really important rules when cooking steak. One of the most important rules of cooking steak is taking it out of the refrigerator and allowing it to come to room temperature (or close to room temperature) before cooking. This will prevent it from shrinking when you cook it. The other important rule is allowing your steak to rest for 10-15 minutes before serving and cutting into it. This allows the juices to redistribute in the steak, which means you won't have a juicy mess when you go to cut your steak. This is not a regular dinner that we make in our house, but it is really nice to make for a special occasion or date night. Remember to tag me if you make any of these recipes! Instagram- @lifewithsarahdavis Facebook- @SarahElizabeth

Author: Sarah Davis

Prep Time: 10-15 minutes

Cook Time: 20-40 minutes (depending on how you like your steak)

Keywords: Steak, Steak Dinner, Special Dinner, Date Night Dinner, Fancy Dinner, Reverse Seared, Tomato Relish

Ingredients:

For the Steak:

• Steak (whatever cut you have, I used a big sirloin here)
• 2-4 cloves garlic
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• Salt and Pepper

For the Tomato Relish:

• 1/2 container of cherry tomatoes
• 1/2 tablespoon olive oil
• 1/2 tablespoon butter
• 2 cloves garlic
• 1/2 red onion
• 1 teaspoon sugar
• 1/4-1/2 cup sweet red wine
• Handful chopped Italian parsley
• 2-4 chopped large basil leaves
• Salt and Pepper- To taste

Instructions:

1. Preheat your oven to 300 F.

2. Take your room temperature steak and place it on a roasting pan with a rack. Salt and pepper your steak heavily. Put your steak in the oven and bake. I like my steak medium well/well, so I baked mine for around 20-25 minutes. If you like yours less done than that, which most people do, lol, I would suggest checking the temperature after 10 minutes using a meat thermometer.

3. While the steak is cooking, start on your tomato relish. Slice your cherry tomatoes in half lengthwise, smash your garlic cloves, thinly slice your onion, and chop your herbs. 

4. Heat olive oil and butter in a pan over medium high heat. Add tomatoes to the olive oil and butter and cook until blistered. Add in your thinly sliced onion. Cook for 1 minute. Add in sugar and cook down for 2 minutes. Once the onions have begun to caramelize, add garlic and cook for 1 minute. Add half of your herbs. Add red wine to the pan. Once the wine starts to bubble, lower the heat and cook until most of the liquid is gone (about 10 minutes). Add salt and pepper to taste. Before serving, remove garlic cloves and add the rest of the herbs. 

5. Once the steak is cooked to your liking, take it out of the oven. In a large skillet (cast iron works great if you have it) heat vegetable oil and butter over a medium high heat. Smash garlic cloves and add to the hot oil.

6. Sear the steak in hot oil and butter for 1 minute on each side. Remove the steak from the pan and rest for 10-15 minutes.

7. To serve: Cut steak into strips and add tomato relish on top!