You
may have heard people talking about reverse searing, which is indeed the best
way to cook a perfect medium-rare steak every time. This method will allow you
to cook steak better than most steakhouses you have ever eaten at.
The
method of cooking steaks in restaurants is to sear them on a very high heat,
and then finish cooking in the oven until they reach the desired degree of
maturity. Reverse searing is the inverse of this process. The idea behind the
reverse searing is to smoke the meat at very low indirect heat to make the meat
juicy and always red. Then, burn the outside under high direct heat to scorch
both sides so that you have a delicious brown crust.
Reverse
searing works best on thicker, high-quality steaks, no less than one and a half
inches to two inches thick. Fat is a kind of taste. When we cook steak slowly
at low temperature, the fat will slowly deteriorate, and the steak will become
more tender due to the enzymes in the meat. If it is on the bone like a
door-to-door steak or a bone-in rib-eye steak, points are added, but the
reverse grilling method is suitable for any “premium” steak, such as
filet mignon, top sirloin, New York steak, etc.
In
order to reverse sear the steak on a kamado
grill and smoker, you must monitor the grill itself and the temperature
of the meat very consistently. You usually need to cook steaks at around 250°F
for 30 to 45 minutes. The goal is to keep it within 10 degrees of the target
temperature. Then, let the meat rest, increase the temperature of the grill,
and then scorch the outside. Such an anti-grilled steak that is always juicy
and perfectly cooked with a stunningly beautiful scorching sensation will
change everything you think you know about cooking steak.
Here are the steps for you:
Step 1: Dry each steak with paper towels, and then season the steaks on all sides with coarse salt and fresh black pepper.
Step 2: Heat the grill to 250°F
Step 3: Bring the steak to room temperature
Step 4: Place the steak on the grill and carefully monitor its internal temperature with a meat thermometer.
Step 5: When the internal temperature is 10 degrees below the ideal temperature for any ripeness you want, remove it from the grill. Remember, it will increase in temperature during rest.
Step 6: When the steak is stationary, open the vent and increase the temperature to about 550°F
Step 7: Return the beef to the grill and cook for a few more minutes on each side. Observe carefully and turn as necessary to avoid burning.
Step 8: Remove the steak from the grill and
let it sit for 10 minutes before serving. enjoy!
In
fact, you can basically reverse anything thick enough to benefit from it. In
addition to the various steaks mentioned above, chicken breasts can also be
grilled very well-you can get a juicy center without scorching the skin.