Namrata is a private chef, caterer and a food consultant. We have upgraded our relationship from neighbours to good friends. Apart from being friends, I am also her lucky guinea pig.
She is the founder of Epiculture Manila, a Facebook group that connects different people with a mutual interest in—you guessed it!—FOOD. Members share recipes, interesting food facts and reads, restaurant reviews and recommendations, and the latest food events. She also organizes fabulous foodie events around the year. A few months ago, I joined her 3rd Epiculture Food Crawl, which turned out to be an epic evening that involved hopping from one restaurant to the other, meeting new people, and of course, eating! It was a fun way to meet new friends and discover some of the hidden foodie joints tucked away in the streets of Poblacion in Makati.
Nams’ passion for cooking is contagious, so much so that I love hanging out at her kitchen counter listening to her talk about cooking herbs. Cooking with her is also fun. First, she demos; then, she gives you a chance to do it yourself—all while you’re both sipping a glass of wine.
The other day, Nams invited me for lunch, and mentions she was going to prepare steak. Before I could even say I’m trying to go vegan, she had already prepared our usual table for two, I couldn’t risk saying no lest I lose my guinea pig status and all the benefits that come with it.
It was the perfect steak—simple, delicious, and absolutely flavorful. And she has generously agreed to share her recipe with us! The next time you find yourself craving steak, try doing it Nams’ style! Trust me, you won’t regret it!
Reverse Seared Steak a la Nams
One steak (ribeye), thick cut (at least 2-3 Inches)
Olive oil/oil for searing
Kosher/Himalayan sea salt
A few garlic cloves with skin
Rosemary (optional) for butter basting
Preheat oven to gas mark 4-6 / Place on a wire rack and baking tray.
Bake in the oven for 10-15 minutes (95-100 degree celsius) for medium to medium rare.
Keep checking the steak to avoid over cooking.
Kindly Note;If using a gas oven the steak will cook faster.
If the steak is not evenly thick then it will cook to varying degrees of doneness. This is okay for those who are sharing a steak and may not all want it done the same way.
Prepare your cast-iron pan. To get the best sear possible make sure the pan is sizzling hot before placing the steak. (aka Maillard reaction)
Add a little oil on the pan, make sure it is sizzling hot. Add a knob of butter, garlic and rosemary and the steak. Leave it for a minute before turning it.
Sear for a minute on both sides, and baste with the hot melted butter from time to time.
Let it rest for a couple of minutes or serve it straight away with some pan roasted potatoes and salad.
Recipe By Namrata Rattan-Singh
Reverse searing is good if the steak is more than 1.5-inch thick. Otherwise, one can sear directly on a cast-iron pan.
Age the meat for at least five days in the refrigerator, then reverse sear it. Do this by simply wrapping it in kitchen paper and changing paper everyday. The result will be a pretty firm steak since moisture has been removed and also the colour will be dark maroon as compared to a deep red steak prior to aging.
Remove from the refrigerator 30 minutes to 1 hour before cooking (it must be completely thawed, not frozen).
Pat the meat dry with a paper towel before searing to remove excess moisture.
Use a cast-iron or thick pan for searing to get a good even sear. The pan must be super HOT before you place the steak on it to sear.
Digital thermometers are very handy to check for doneness after 1-2 minutes of searing.
Sear first before seasoning to avoid herbs from burning.
Rest the steak for a couple minutes before carving/serving.
A hot steak is better than a very well-rested steak.
Always cut the steak across the grain to make it easier to chew.
There is nothing like a thick and juicy steak to gather everyone around the table.