reverse searing a thick cut steak will produce the best results

The reverse sear technique is the best way to cook a thick cut steak. As Meathead Goldwyn discusses on amazingribs.com the history of the reverse sear can be traced back to the sous vide pioneers in the 1970s. Chefs and commercial kitchens toyed with the idea throughout the 1980s and 90s until it really came to prominence in the early 2000s. Meathead and J. Kenji Lopez-Alt from seriouseats.com have been two of the more prominent advocates of the technique over the past 10 years and for good reason!

Simply put, for steaks thicker than 1 inch cook the steak at a low temperature (250f/120c) away from the heat source (indirect heat) until the internal temperature of the meat reaches 10f to15f below your preferred level of doneness. This method ensures a perfectly even cook without overcooking the edges of the steak. At this point remove the meat from the grill and allow to rest while you ramp up the heat in your barbecue. Return the steak to the grill and place it directly above the heat source for 30 seconds before flipping. Do this twice more so both sides of the steak have been seared for 1 minute creating a flavoured packed crust.

ingredients

• steak at least 1 inch thick
• mayonnaise or mustard
• salt or you’re favourite seasoning

directions

1. Lightly brush the steak with mayo or mustard.
2. Apply a generous amount of salt or you’re favourite seasoning
3. Prepare your barbecue for indirect grilling and fire it up aiming for a temperature of 250f/120c.
4. Add 1 chunk of fruit or nut wood and then add your steak.
5. Cook until the internal temperature of the meat reaches 10f-15f below your preferred level of doneness. For medium rare this is around the 120f mark.
6. Rest the meat for around 10 minutes while you crank up the heat in your barbecue to eleven.
7. Return the steak to your barbecue and place it directly above the heat source for 30 seconds before flipping. Do this twice more so both sides of the steak have been seared for 1 minute.
8. Slice and enjoy your reverse seared steak!

For our reverse seared tri-tip recipe click here.