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!
- 1 Charcoal BBQ (you could use the oven and a heavy bottomed pan)
- 1 cote de boeuf or tomahawk steak (approx 900g to 1kg)
- salt, as required
- Dry brine the steak with salt. For table salt use ½tsp per kg. If you're using flaky sea salt use 1tsp per kg.
- The science behind dry brining.
- Refrigerate uncovered overnight.
Setting up the BBQ/Grill
- Setup your BBQ grill for indirect cooking with the coal on one side of the bbq. You may want to add a water pan to help you regulate the temperature.Alternatively, cook in the oven at 135°C, Gas mark 1.
- The steak has being dry brined, where has the salt gone?
- Almost all the salt has dissolved into the meat.
- Add a digital probe thermometer into the middle of the steak and another probe to monitor the temperature of the BBQ.
- Ensure the temperature inside the BBQ is maintained at 130°C.
- Take the steak out when the temperature reaches around 50°C. Allow the steak to rest under aluminium foil.
- The temperature wil continue to rise due to the residual heat.
- Refuel your BBQ to very high heat and sear the steak after resting for 15 minutes.
- Ensure you sear both sides and the fat cap too.
- Slice with a sharp knife. As the steak has been rested there's no need to rest. Behold the edge-to-edge medium-rare steak strips! Yum!
- Serve with chimichurri sauce and your favourite sides.
- Do you rest or sear first?
- What's the water pan for?
- Did you add more coal before the final sear?
- I've been told not to prod the meat with a thermometer probe?
- Where can we find the chimichurri recipe from?
- It looks katchu (raw)?
- Does the searing take the steak past 55°C?
- Medium-rare steaks are haraam, as blood products are haraam!