Rhiannon Hendricks
Honeymoon steak, also known as honeymoon pot roast, is a juicy and delicious roast for two. While there are many ways to cook steak, the reverse sear method is highly recommended for honeymoon steak. This involves searing the steak on a hot skillet and then roasting it in the oven. Olive oil, butter, thyme, and garlic are also commonly used to enhance the flavour of the steak.
How to Cook Honeymoon Steak
| Characteristics | Values |
|---|---|
| Type of Steak | Pot Roast |
| Cooking Method | Reverse Sear |
| Cooking Oil | Olive Oil |
| Butter | Unsalted |
| Herbs | Thyme, Rosemary |
| Other Ingredients | Garlic |
| Steak Size | 4-12 oz |
| Steak Temperature | Medium-rare |
| Cooking Time | 2-3 minutes per side |
| Resting Time | 3-4 minutes |
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What You'll Learn
Choosing the right cut of meat
First, consider the type of steak you want to cook. Different cuts of meat are suited for different cooking methods and flavours. For example, a ribeye steak, known for its marbling, is ideal for grilling, while a leaner cut like a sirloin steak might be better for pan-frying or broiling. Understanding the desired outcome and the cooking method will help you choose the right cut.
Second, think about the quality and grade of the meat. Look for meat with a good amount of marbling, which is the flecks of fat within the muscle. Marbling adds flavour, juiciness, and tenderness to the steak. The grade of the meat will depend on the amount and distribution of marbling, with higher grades indicating more marbling. Choose a grade that fits your budget and taste preferences.
Third, consider the size and thickness of the cut. Steaks can vary in size, and you want to ensure you have enough to serve your guests adequately. Thickness is also important, as thicker cuts may require different cooking techniques or longer cooking times to ensure doneness. A thicker cut may be preferable for a more substantial steak presence on the plate.
Fourth, pay attention to the colour and texture of the meat. Look for meat that is bright red, with a moist surface but not excessive water. The texture should be firm to the touch, indicating freshness. Avoid meat that appears dull or has an off-putting odour.
Lastly, consider the source and ageing process of the meat. The source of the meat, whether it's grass-fed, grain-fed, or locally sourced, can impact the flavour and texture. Additionally, aged steaks tend to have more complex flavours and tenderness due to the breakdown of muscle fibres over time. Dry-aged steaks are hung or placed on racks to dehydrate, concentrating their flavour, while wet-aged steaks are vacuum-sealed and aged in their own juices, resulting in a more subtle flavour.
Remember, the key to choosing the right cut of meat is understanding your desired outcome, cooking method, and personal preferences. Selecting a suitable cut of meat will ensure a delicious and memorable honeymoon steak dinner.
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Seasoning and adding flavour
Firstly, coat your skillet with a generous amount of olive oil. Any cooking oil will work, so feel free to use your preference. Heat the oil until it begins to smoke lightly—this is the optimal temperature for searing your steak. It is important not to crowd the pan, as you want to sear the steak, not steam it.
Next, season your steak. A classic combination of salt and black pepper on both sides will enhance the natural flavours of the beef. You can also be creative and use your favourite steak seasoning blend. Don't be shy with the seasoning, as this will create a delicious crust during the searing process.
Once the pan is hot and the steak is seasoned, it's time to add some aromatics. Fresh garlic cloves are a must—they will add a robust savoury note to your steak. You can also use herbs like thyme or rosemary; these herbs complement the meat's flavour beautifully. Add these aromatics to the hot oil, allowing their fragrance to infuse the steak as it cooks.
Finally, for an extra indulgent touch, add a couple of tablespoons of butter to the pan. Butter will not only add richness and moisture to your steak but also help carry the flavours of the other ingredients. Baste the steak with the melted butter as it cooks, ensuring every bite is juicy and packed with flavour.
Remember, seasoning and flavouring is a crucial step, but it's also a creative one, so feel free to experiment and adjust to your taste preferences. The key is to build layers of flavour that will enhance the natural taste of the honeymoon steak.
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Pan-frying
To cook honeymoon steak, also known as Coulotte steak, by pan-frying, follow these steps:
First, prepare the ingredients. You will need:
- 4 Coulotte steaks, 6-8 ounces each
- Oil (olive oil or any cooking oil)
- Butter (unsalted)
- Herbs (fresh thyme or rosemary)
- Garlic cloves
- Salt and black pepper (or your favourite steak seasoning)
Next, take a large frying pan or cast-iron skillet and add the oil. Place it on high heat until the oil begins to smoke lightly. In the meantime, season the steaks on both sides with salt and black pepper (or your chosen steak seasoning). Once the oil is hot enough, carefully place the steaks into the pan and immediately turn the heat down to medium-high. Ensure that you do not crowd the pan, as you want to sear the steak rather than steam it.
Now, add the garlic cloves, fresh thyme (or rosemary), and unsalted butter to the pan. Cook the steaks for about 1 minute before moving them around to ensure even browning on all sides. After 2-3 minutes of cooking, use tongs or a spatula to flip the steaks over and repeat the process for the other side.
Once both sides are nicely browned, remove the steaks from the pan and place them on a cutting board or plate. Let the steaks rest for 3-4 minutes, allowing the juices to redistribute and the steaks to reach the desired doneness. For a medium-rare steak, the internal temperature should be around 130-135°F. Finally, slice the steaks and serve immediately with your choice of sides. Enjoy your perfectly pan-fried honeymoon steak!
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Oven-roasting
Ingredients
- Honeymoon steak
- Olive oil (or another cooking oil)
- Butter (unsalted is recommended)
- Salt
- Black pepper
- Fresh thyme sprigs (or fresh rosemary)
- Garlic cloves
Method
- Preheat your oven to 350º.
- Season the steak on both sides with salt and black pepper.
- Heat a cast-iron skillet on high heat and add your chosen cooking oil.
- Once the oil is smoking lightly, place the steak in the pan and immediately turn the heat down to medium-high.
- Sear the steak for 2 minutes on one side, adding butter during searing and basting with the oil and butter.
- Flip the steak and add in some garlic cloves, fresh thyme, and butter.
- After 1 minute, begin moving the steak around the pan to ensure it becomes browned on every side.
- After 2-3 minutes of cooking, flip the steak and repeat the process.
- Remove the steak from the pan and place it on a cutting board or plate. Rest for 3-4 minutes.
- Place the steak in the oven and roast for 15-17 minutes.
- Remove the steak from the oven and let it rest for a few minutes before slicing and serving.
Note: This recipe is for a medium-rare steak. Adjust the cooking time accordingly if you prefer your steak more or less cooked.
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Resting and serving
When it comes to resting and serving your honeymoon steak, there are a few important steps to ensure the best results. First, it's crucial to let the steak rest for a few minutes before slicing and serving it. This allows the juices to redistribute, ensuring a juicy and tender steak. Place the steak on a cutting board or plate for 3 to 4 minutes. If you feel like you may have overcooked it, set it upright when resting to help the heat escape.
After resting, it's time to slice the steak. For a picturesque presentation, follow the example of Peter Luger's in NYC and pre-slice the steak before serving it to your guests. Use a sharp knife to cut the steak against the grain, ensuring a tender bite. Arrange the slices on a serving platter, and don't forget to spoon over some of the oil and butter reduction it was cooked in.
To elevate your dish even further, consider serving your honeymoon steak with a side of roasted garlic butter. Simply roast some garlic cloves and mix them with butter to create a mouthwatering topping for your steak.
Lastly, it's important to note that seared steak is best enjoyed fresh. If you must reheat it, use a hot pan with lightly smoked oil and re-sear until warmed through. However, be aware that this dish does not reheat particularly well.
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Frequently asked questions
The reverse sear method is recommended for cooking honeymoon steak. First, coat a hot skillet with olive oil and sear the steak for about 2 minutes on one side, adding butter during searing and basting with the oil and butter. Then, flip the steak and roast it in the oven at 350 degrees Fahrenheit for 15-17 minutes.
You will need olive oil, butter, herbs such as thyme or rosemary, garlic, and salt and pepper for seasoning.
First, heat olive oil in a large frying pan or cast-iron skillet over high heat until it begins to smoke lightly. Then, place the steak in the pan and immediately turn the heat down to medium-high. Add garlic, thyme, and butter to the pan and cook the steak for 1 minute before searing all sides of the steak. Finally, flip the steak and cook for another 2-3 minutes on the other side.
A properly cooked honeymoon steak will be sizzling and pre-sliced when it is served. It is important to note that the steak will continue to cook even after it is removed from the heat, so it is best to remove it from the heat slightly before it reaches the desired level of doneness.
