After trying a variety of different cooking methods for steak – usually resulting in tough, chewy and generally unfavourable results – I discovered the concept of “reverse searing.”
Reverse searing slowly takes the meat up to a precise temperature using indirect heat. This is followed by a direct sear at the end. With the longer cook, the tenderness and texture of the meat is completely different this way. And you will find the meat has cooked uniformly from edge to edge, without the typical gray banding seen from other methods.
For it to work the steak should be at least 1″ to 1.5″ thick. Thin strips of steak are more difficult to cook medium rare using slow indirect heat.
And this process takes time, so prepare about an hour before when you want to eat.
- Kosher Salt
- Coarse Pepper
- Extra Virgin Olive Oil
- Meat thermometer
- Brush extra virgin olive oil on steaks
- Sprinkle salt and pepper liberally on both sides and edges (optionally, read about the dry brine ahead of time)
- Start Kamado Joe (or your grill of choice) and set heat to 275 degrees indirect
- Insert an internal probe into one of the steaks
- Remove the steaks from the grill once an internal temperature of 125 degrees has been reached (this can take from 20-45 minutes)
- Heat up Cast iron skillet until it smokes, then pour 4 tablespoons of oil
- Once the oil gets hot, add steak
- Sear on high heat for 1 to 1.5 minutes per side
- The steak can be eaten right away as it has already rested.
And it should be a perfect medium rare.