The theory behind the reverse seared steak is that the meat is given a bit of smoke at a low temp first and then finished with a flash on the grill at high heat. Basically the reverse of what any classically trained French chef would have taught you in the 90s.
Still definitely not related to the reverse cowgirl, but still definitely something you want to get all up in your face if you’ve never tried it before.
REVERSE SEARED STEAK
Serves 2 – 4
(It really depends on your appetite and what else may be accompanying the steak to the table)
2x 600 g ribeye steaks on the bone (caveman steaks, texas t-bone)
Steak seasoning (recipe below)
50 – 100 g butter, depending on how French you are
A lump of cherry wood for the smoking
Chimmichurri, to serve (find recipe here)
A couple of sides that you like to eat with steak, to serve
Season your steaks liberally with steak seasoning and allow to sit at room temp while you get your grill sorted.
Fire up your grill to do an indirect cook. Get it sitting at somewhere around 250 F (125 C).
Add the lump of cherry wood.
Place steak on the side of the grill away from the coals so it can have a little smoky time without getting charred.
Cook steak to 130 F (55 C) for medium rare – this will take somewhere in the vicinity of half an hour to 40 minutes.
Remove steak from grill and whack it into a dish with the butter. Cover with foil and rest for 15 minutes. While all that resting and relaxing is going down you should make sure you have enough charcoal glowing for a quick direct cook to finish your steak off.
Flash steaks on grill for 1 – 2 minutes each side to finish.
Plate steak up and serve with chimmichurri and tasty sides and something boozy.
2 tbls cooking salt
2 tbls cracked black pepper
2 tbls garlic granules (roughly the size of a speck of polenta, not garlic flakes)
Mix well to combine.