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)
Ingredients
1cote de boeuf or tomahawk steak(approx 900g to 1kg)
salt, as required
Instructions
Dry brining
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.
Questions
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!