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YOUR RECIPE FOR CONVECTION COOKING!

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Convection Slow Roasted NY Steak

In this preparation known as the reverse sear, the steak is seasoned and cooked on a rimmed baking sheet at a low temperature in Convection. The oven meat probe is programmed to 120F and when this internal temperature is reached the steak is removed from the oven and the temperature is increased to 425F. Once the oven reaches temperature the steak is cooked for a few minutes at high heat to obtain a nice sear and reach 135 degrees internal temperature.

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Convection Mode and Convection Roast Mode

In this preparation known as the reverse sear, the steak is seasoned and cooked on a rimmed baking sheet at a low temperature in Convection. The oven meat probe is programmed to 120F and when this internal temperature is reached the steak is removed from the oven and the temperature is increased to 425F.

Larissa Taboryski

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Ingredients

Preparation

2 sirloin strip steaks

Kosher salt

Steak seasoning

Heat the oven in the Convection or Convection Roast mode to 300F. Season the steaks with a little kosher salt, fresh pepper, some buttery garlic steak seasoning and a drizzle of olive oil.


Place the seasoned steaks on a rimmed baking sheet and insert the oven meat probe at an angle into the meat, making sure it stays in the meat and that the tip doesn’t touch the pan.  Close the oven door and program the probe to reach an internal temperature of 120F. If your oven doesn’t have a  probe, cook the meat for approximately 10 minutes then test the meat with an instant read thermometer.


When the steaks have reached an internal temperature of 120F, remove them from the oven and increase the oven temperature to 425F. Return the steaks to the oven for a quick sear, and before serving drizzle with a little more olive oil or a smear of butter before serving.

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