Alton uses the reverse sear method to cook his steak. He cooks it very slowly and then sears it in the last moment!
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Reverse-Sear Filet Mignon (or Ribeye Filet)
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 1 hr 5 min (includes resting time)
Active: 10 min
Yield: 1 to 2 servings
Ingredients
One 1 1/2-inch-thick filet mignon (about 8 ounces)
2 teaspoons kosher salt
Peanut oil
Directions
Special equipment: a probe thermometer
Season the steak on both sides with the salt and place on a rack set inside a sheet pan for 10 minutes at room temperature while you preheat your oven.
Preheat the oven to 200 degrees F.
Insert a probe thermometer horizontally through the side of the steak and roast the steak until it reaches an internal temperature of 120 degrees F, about 30 minutes (see Cook’s Note). Remove the steak from the oven and rest uncovered for 10 minutes.
Meanwhile, place a 12-inch cast-iron pan over high heat until it reaches at least 600 degrees F, about 10 minutes. (You’ll know you’re close when a half teaspoon water dropped into the middle of the pan is completely evaporated in 5 seconds).
Brush a very light coat of peanut oil onto both sides of the steak. Sear steak on each side for 1 minute.
Rest the steak on a rack 5 minutes, and then slice diagonally against the grain to serve.
Cook’s Note: This is the kind of thermometer that has a control base with a readout, a long metal cable and a long, sharp probe that goes into the food and remains throughout cooking. Typically, the base will have a temperature alarm that can be set to go off when a target temperature is reached.
“Good Eats: The Early Years” by Alton Brown © Harry N. Abrams 2009. Provided courtesy of Alton Brown. All rights reserved.
Eggplant Pasta with Breadcrumbs
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 1 hr 5 min (includes resting time)
Active: 35 min
Yield: 2 servings
Ingredients
1 large eggplant (about 1 pound)
Kosher salt
1 tablespoon olive oil
1/4 teaspoon minced garlic
1/4 teaspoon red pepper flakes
1 small tomato, seeded and chopped
3 tablespoons heavy cream
1 tablespoon basil, chiffonade
2 tablespoons grated Parmesan
1/4 cup Italian breadcrumbs
Directions
Special equipment: a mandoline, optional
Peel the eggplant, leaving 1 inch of skin at the top and bottom. Slice the eggplant lengthwise into 1/4-inch-thick slices (I would use a mandoline for this).
Place the eggplant slices on a cooling rack set over the sink and sprinkle generously with kosher salt. Wait 15 minutes, flip, sprinkle again and wait another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place on paper towels and pat dry, then cut the slices into 1/4-inch-wide strips so that they resemble linguine.
Heat a 10-inch saute pan over medium-high heat and add the oil. When it shimmers, add the garlic and red pepper flakes and toss for 10 seconds. Add the eggplant and toss to coat. Add the tomato and toss for 15 to 20 seconds. Add the cream and toss for another 10 seconds. Finish with the basil and Parmesan. Transfer to a serving dish. Top with the breadcrumbs, toss and serve immediately.
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Alton Brown Makes Reverse-Sear Filet Mignon | Worst Cooks in America | Food Network
https://youtu.be/YjY_0qJBjog
Does he ever mention what the temp of the steaks are when he takes them out?
Hey I remember you I didn't know ow you teach cooking lessons
Not your best video no mention of internal temp when you pulled it and that was not seared long enough as well you did not sear the sides.
What’s that watch he’s wearing?
Did anyone else notice that when he is cooking the steaks the eggplant dish is cooked and on white plates, but then he goes to cook the eggplant and it is back in the clear bowl, uncooked!
Fill it Mig Non ?
Why is Alton Brown the worst cook in America?
Don't bruise the basil.
❤️❤️❤️❤️
Maybe I'm not focused enough but I've gone back multiple times trying to find the temperature to heat the steak to using the damn meat thermometer? I hate that he keeps switching to the eggplant when what I care about here is how to perfect the damn steak.
The Yoda of culinary world Alton is.
Those metal thongs on a metal skillet. Ugh the noise is just ear piercing. ????
Wow, I love your specific instructions. You are the best teacher! Thanks
To me, this video was actually very eye opening. We watched the season of Worst Cooks with him in it and it really made me not care for him as much as before. I thought, now I know incorrectly, that he wasn’t really teaching the participants. I’m really glad I saw this and now my opinion of him has improved again.
Admittedly I don’t have Alton’s resume, but I wouldn’t cut tenderloin.
He had so many exacting, small, impactful tips packed into such a small amount of time. Awesome video.
Idk i don't like his steak, seen a lot better… underseasoned, no buttah no herbs
I love Alton but even shitty cooks can produce a raw streak without using probes and reverse searing techniques.
You are the only American chef I watch anymore.. most of the others got really cocky as their subs went up. (I love Laura but I'm off dairy and carbs so..) I've watched you various platforms enjoy how fast you deliver and your dry sense of humor.
why is this the worst cooks
Who knew that counting to 10 is the best way to cook food.
I have seen the reverse sear recipe a few times, but I would like to know how I adjust it for people who like their steaks to me more done. I know a lot of people go for rare to medium-rare, but my wife likes her steak more on the well-done side. I don't really have the resources to try many steaks so hoping someone else might already have a test kitchen. 🙂
I am thinking of setting the temperature probe to 130.
edit: found this elsewhere: "Cook it until it's about 10 to 15°F below your desired serving temperature" so for a well-done steak, that would be about 140-145 which presumably heats up by 10-15 degrees during the short searing process. I will find out!
I have always loved watching this guy cook. my favorite tv chef ever……
Not cool, that you did not answer questions below about: "What temperature desired for steaks in oven."