The Famous Reverse Sear
Why do we love the Reverse sear for thicker cut steaks?
Well, for many reasons, but the final result of a PERFECTLY cooked steak inside and out speaks for itself!
While this obviously takes a bit longer than slapping it on a hot grill, your patience will pay off as you will have a nice crust on the outside with a perfectly cooked steak (to your desired doneness) on the inside.
Give it a try and check out our steaks HERE for some "practice" materials...
**While we typically use a Traeger Smoker Grill for this, any other type of grill that allows temperature control OR even your oven will work just fine!**
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Let your steak come to room temperature (between 68-72° F) which can take between 30-60 minutes. Be patient!
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While your steak comes to room temperature simply sprinkle with salt and pepper on both sides and pre-reheat your grill to 225° F.
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Place steak in grill until the internal reaches 125° F (for medium-rare).
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Once you have hit your ideal internal temperature pull the steak, wrap it, and place in a cooler.
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Crank your grill up to 475° F and PLEASE make sure you don’t have excessive grease build up. Don’t need any grill fires...yes, it happens!
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Once grill reaches 475° F, place the steak back on the hot grill and sear for 2-3 on each side for a nice crust.
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Pull and allow the steak to rest for 5-7 minutes. If you're a true steak fanatic (or just want to impress), you can put the cooked and seared steak back in a cooler to keep the heat in as it rests.
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Plate and enjoy!