UK BBQ Mag Winter 2016/2017 - Page 44

The reverse sear method involves cooking a steak indirectly, usually at low temperatures and often with the aid of a temperature probe to ensure the meat is cooked to perfection inside.

Once the desired internal temperature is reached (or, more usually a few degrees less), the steak is then seared. This method is perfect for those indulgent, thickly sliced steaks. The combination of indirect and finish over direct heat ensures desired doneness throughout the entirety of the steak and a great Maillard crust, considered essential for a good steak.

To start, set up an indirect environment on your BBQ to a temperature of approximately 120C / 250F (although, there’s lots of play here, given you won’t generally be cooking indirect for hours). You could opt to add some wood to the coals to give the meat a quick wisp of smoke.

Place the steak onto the indirect zone and monitor the internal temperature, ideally with a wired probe placed inside the meat, or occasionally with something like a Thermapen until a couple of degrees shy of your desired doneness. Once there, transfer immediately to a finishing method of choice (grill, cast iron, dirty etc) to quickly sear the outside. The couple of degrees leeway will allow for the heat gained whilst searing and resting.

Reverse Sear