Confit Olive Oil Steak: A Decadent & Foolproof Recipe
Steak. Just the word conjures images of sizzling perfection, juicy tenderness, and unparalleled flavor. But achieving that perfect steak can sometimes feel elusive, fraught with the risk of overcooking, uneven searing, and ultimately, disappointment. Enter the confit method – a technique traditionally used for preserving meats in their own fat, now reimagined to deliver the most incredibly tender and flavorful steak you’ve ever tasted.
Forget everything you think you know about cooking steak. This isn’t about screaming hot pans and constant flipping. This is about gently coaxing flavor and tenderness from a beautiful cut of beef using the magic of olive oil. In this recipe, we’ll delve into the world of confit olive oil steak, exploring the science behind the technique, the best cuts of meat to use, and all the tips and tricks to guarantee steakhouse-quality results in your own kitchen.
## What is Confit?
Confit (pronounced kon-fee) is a French cooking method that involves slowly cooking food, traditionally meat, in fat. The fat acts as a gentle cooking medium, preventing the food from drying out and infusing it with rich flavor. While traditionally animal fats like duck fat or lard were used, olive oil offers a lighter, healthier, and equally delicious alternative, especially when paired with beef.
## Why Confit Steak in Olive Oil?
The benefits of confiting steak in olive oil are numerous:
* **Unparalleled Tenderness:** The low and slow cooking process breaks down the tough muscle fibers in the steak, resulting in an incredibly tender and melt-in-your-mouth texture.
* **Intense Flavor:** The olive oil acts as a flavor carrier, infusing the steak with its delicate fruity notes and any aromatics you add to the confit.
* **Even Cooking:** The gentle heat of the olive oil ensures even cooking throughout the steak, eliminating the risk of dry edges and a rare center.
* **Foolproof Method:** Confit is a remarkably forgiving technique. The slow cooking process provides a wide margin for error, making it difficult to overcook the steak.
* **Restaurant-Quality Results at Home:** Impress your friends and family with a steak that rivals the best steakhouses, all without needing fancy equipment or years of culinary experience.
## Choosing the Right Cut of Steak
While you can confit almost any cut of steak, certain cuts lend themselves particularly well to this method. Look for cuts with good marbling, which will render and add even more flavor and moisture to the steak during the confit process.
Here are some excellent choices:
* **Ribeye:** The king of steaks, ribeye is known for its rich marbling and buttery flavor. Confit amplifies these qualities, resulting in an incredibly decadent and flavorful steak.
* **New York Strip:** A leaner cut than ribeye, New York strip still boasts excellent flavor and tenderness, especially when confited.
* **Tenderloin (Filet Mignon):** The most tender cut of beef, tenderloin becomes even more delicate and luxurious when confited. However, due to its low fat content, it benefits from extra attention to the aromatics in the confit.
* **Sirloin:** A more budget-friendly option, sirloin can be surprisingly tender and flavorful when confited, especially if you choose a top sirloin cut.
* **Flat Iron:** This relatively thin cut is known for its intense beefy flavor and is a great option for a quicker confit.
Avoid cuts that are excessively tough or lean, such as flank steak or skirt steak, as they may not benefit as much from the confit process.
## Ingredients You’ll Need
* **Steak:** 1-2 inch thick cut of your preferred steak (see recommendations above).
* **Olive Oil:** Extra virgin olive oil is recommended for its flavor, but a more neutral olive oil can also be used. You’ll need enough to completely submerge the steak.
* **Garlic:** Several cloves, smashed or thinly sliced.
* **Fresh Herbs:** Rosemary, thyme, and bay leaves are classic choices. Use fresh herbs for the best flavor.
* **Black Peppercorns:** Adds a subtle peppery bite.
* **Salt:** Kosher salt or sea salt, for seasoning the steak and the olive oil.
* **Optional Aromatics:** Red pepper flakes (for a touch of heat), lemon zest (for brightness), shallots (for sweetness).
## Equipment You’ll Need
* **Heavy-Bottomed Pot or Dutch Oven:** Choose a pot that’s just large enough to hold the steak and olive oil comfortably.
* **Meat Thermometer:** Essential for monitoring the internal temperature of the steak.
* **Tongs:** For handling the steak.
* **Paper Towels:** For patting the steak dry.
* **Cast Iron Skillet (optional):** For searing the steak after confiting.
## Step-by-Step Instructions
**1. Prepare the Steak:**
* Pat the steak dry with paper towels. This is crucial for achieving a good sear later. Excess moisture will prevent the steak from browning properly.
* Generously season the steak on all sides with salt and freshly ground black pepper. Don’t be shy with the salt – it will help to draw out moisture and enhance the flavor of the steak.
* Let the steak sit at room temperature for at least 30 minutes, or up to an hour. This allows the steak to cook more evenly.
**2. Prepare the Confit:**
* In a heavy-bottomed pot or Dutch oven, combine the olive oil, smashed garlic cloves, fresh herbs (rosemary, thyme, and bay leaves), black peppercorns, and any other optional aromatics you’re using (red pepper flakes, lemon zest, shallots).
* Heat the olive oil over low heat. You want the oil to be gently simmering, not boiling. The ideal temperature is around 200-225°F (93-107°C). If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into it. It should sizzle gently, but not brown too quickly.
**3. Confit the Steak:**
* Gently place the steak into the heated olive oil. Make sure the steak is completely submerged in the oil. If necessary, add more olive oil to ensure it’s covered.
* Maintain the low heat and let the steak confit gently. The cooking time will vary depending on the thickness of the steak and your desired level of doneness. Use a meat thermometer to monitor the internal temperature.
* **Rare:** 120-130°F (49-54°C) – Approximately 45-60 minutes
* **Medium-Rare:** 130-140°F (54-60°C) – Approximately 1 hour to 1 hour 15 minutes
* **Medium:** 140-150°F (60-66°C) – Approximately 1 hour 15 minutes to 1 hour 30 minutes
* **Medium-Well:** 150-160°F (66-71°C) – Approximately 1 hour 30 minutes to 1 hour 45 minutes
* **Well-Done:** 160°F+ (71°C+) – Not recommended for confit, as the steak may become dry.
* Check the internal temperature of the steak periodically using a meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding any bones.
**4. Sear the Steak (Optional but Recommended):**
* While the confit method creates incredibly tender and flavorful steak, it doesn’t produce a traditional sear. For a beautiful crust and added texture, searing the steak after confiting is highly recommended.
* Remove the steak from the olive oil using tongs and pat it dry with paper towels. Again, removing excess moisture is crucial for achieving a good sear.
* Heat a cast iron skillet over high heat until it’s smoking hot. You can also use a regular skillet, but cast iron provides the best heat retention and sear.
* Add a tablespoon of high-heat oil (such as avocado oil, grapeseed oil, or canola oil) to the skillet.
* Carefully place the steak into the hot skillet and sear for 1-2 minutes per side, or until a deep brown crust forms. Use tongs to flip the steak and sear the other side.
* For thicker steaks, you can also sear the edges for a few seconds each to ensure an even crust.
**5. Rest the Steak:**
* Remove the steak from the skillet and place it on a cutting board. Let it rest for at least 10 minutes before slicing. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.
* Do not skip this step! It is crucial for a perfect steak.
**6. Slice and Serve:**
* Slice the steak against the grain. This shortens the muscle fibers, making the steak easier to chew.
* Serve immediately. You can drizzle the steak with some of the confit olive oil or top it with a pat of butter or a flavorful sauce.
## Tips and Tricks for Confit Olive Oil Steak Perfection
* **Use High-Quality Olive Oil:** The flavor of the olive oil will infuse the steak, so choose a high-quality extra virgin olive oil that you enjoy. If you are concerned about the smoke point of extra virgin olive oil, you can use a more neutral olive oil or a blend of olive oil and another high-heat oil.
* **Don’t Overcrowd the Pot:** Make sure there’s enough olive oil to completely submerge the steak. If you’re cooking multiple steaks, you may need to use a larger pot or cook them in batches.
* **Maintain a Low and Consistent Temperature:** The key to confit is low and slow cooking. Keep the olive oil at a gentle simmer throughout the process. Use a thermometer to monitor the temperature and adjust the heat as needed.
* **Don’t Overcook the Steak:** Use a meat thermometer to ensure the steak is cooked to your desired level of doneness. Remember that the internal temperature will continue to rise slightly as the steak rests.
* **Pat the Steak Dry:** Before both confiting and searing, make sure to pat the steak dry with paper towels. This will help it to brown properly.
* **Don’t Be Afraid to Experiment with Aromatics:** Get creative with the herbs and spices you add to the confit. Rosemary, thyme, bay leaves, garlic, shallots, red pepper flakes, and lemon zest are all great options.
* **Save the Confit Olive Oil:** The olive oil used for confiting will be infused with the flavors of the steak and aromatics. Strain the oil and store it in an airtight container in the refrigerator. You can use it for cooking vegetables, drizzling over salads, or dipping bread.
* **Consider Sous Vide Before Searing:** If you own a sous vide machine, consider using it before searing. Sous vide ensures a perfectly even cook throughout the steak, and the confit method can be used as a flavorful alternative to simply searing after the sous vide bath.
## Serving Suggestions
Confit olive oil steak is a versatile dish that can be served in a variety of ways. Here are a few serving suggestions:
* **Classic Steak Dinner:** Serve with roasted potatoes, grilled asparagus, and a simple salad.
* **Steak Salad:** Slice the steak and serve it over a bed of mixed greens with your favorite toppings.
* **Steak Sandwich:** Use the steak to make a gourmet steak sandwich with caramelized onions, provolone cheese, and a garlic aioli.
* **Steak Tacos:** Dice the steak and use it as a filling for tacos with your favorite toppings.
* **Steak and Eggs:** Serve the steak alongside scrambled or fried eggs for a luxurious breakfast or brunch.
## Variations
* **Garlic Confit Steak:** Increase the amount of garlic in the confit for a more intense garlic flavor.
* **Herb-Infused Steak:** Use a variety of fresh herbs in the confit, such as rosemary, thyme, oregano, and sage.
* **Spicy Steak:** Add red pepper flakes or a chopped chili pepper to the confit for a touch of heat.
* **Lemon-Garlic Steak:** Add lemon zest and extra garlic to the confit for a bright and flavorful steak.
* **Mushroom Confit Steak:** Add sliced mushrooms to the confit for an earthy and savory flavor.
## Conclusion
Confit olive oil steak is a game-changer. It’s a relatively simple technique that yields unbelievably tender, flavorful, and evenly cooked steak. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is sure to impress. So, ditch the high heat and embrace the low and slow magic of confit. Your taste buds will thank you.
## Nutritional Information (Approximate, per serving, based on Ribeye Steak)
* Calories: 600-800
* Protein: 50-60g
* Fat: 40-60g
* Carbohydrates: 0g
*Note: Nutritional information may vary based on the specific cut of steak, ingredients, and serving size.*
Enjoy your perfectly confited steak!