Reverse Seared Steak

860

Reverse Seared Steak

Reverse searing a steak is the best method of cooking thick (2"+) steaks. This method will get the perfect edge-to-edge medium-rare steaks without the ugly grey overcooked bands of well-done steak!
Course How to, Main Course
Cuisine American, BBQ
Servings 5

Equipment

  • 1 Charcoal BBQ (you could use the oven and a heavy bottomed pan)

Ingredients
  

  • 1 cote de boeuf or tomahawk steak (approx 900g to 1kg)
  • salt, as required

Instructions
 

Dry brining

Setting up the BBQ/Grill

Questions

Keyword Cote de boeuf, Cowbow steak, Medium-rare steaks, Ribeye steaks, Steak, tomohawk steak

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