Reverse Seared Cowboy Steak with Homemade Blueberry Sauce
20 mins prepServes 2
A reverse seared cowboy steak recipe inspired by Acqua Al 2 in Florence, Italy, served with a sweet and savory homemade blueberry sauce. The steak is cooked low and slow in the oven, then seared, and finished with herbed butter.
For the steak: Cook the steak in the oven at 250F for 60-90 minutes, depending on thickness. Use a stacked rack on a baking sheet to keep the steak exterior dry. My 4 inch thick bone-in rib-eye took about 90 minutes for medium rare. Sear the steak in a hot pan for 60 seconds per side. Remove from the pan to let rest. Let the pan cool and add butter and herbs. When it foams, pour it over the steak. Serve with blueberry sauce.
For the blueberry sauce: Combine blueberry glaze ingredients (except the corn starch) in a small saucepan. Use a potato masher to crush the blueberries, breaking the skins so they can reduce down easier. Simmer on medium-low heat, stirring occasionally until the mixture thickens, about 15 minutes. Stir in corn starch and immersion blend for a smoother consistency. Remove from heat and let rest. It will continue to thicken as it cools. Top each steak with a generous serving of blueberry glaze or serve as a dipping sauce.
