Reverse seared steak


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.

Find yourself some nice steaks

Indirect heat for the first part of the process

Get it on the table with some tasty sides and something to wash it down with.

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.

STEAK SEASONING
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.
Pretty easy.

Steak and chimmichurri is reals good

Reef and Beef

IMG_3258

Beef and Reef, Surf and Turf, Chicks with Dicks… Call it what you will, but it is an Australian classic.

In the late 80s there was nay a pub nor club in all the lands that would not have it on their menu. Usually reading something like this, “char grilled rib eye steak cooked to your liking and drizzled with garlic prawns in a rich garlic and white wine cream sauce. Resting atop a bed of fluffy mashed potato, with a side salad consisting of tomato, cucumber, red onion, carrot, lettuce and snow pea sprouts, and finished with fresh, virginal unicorn horn shavings…” Over explained as with everything else on their menu, but as popular as a Thai lady boy on a GI army base. There were a few regional variations; maybe bug tails if you lived north of Brisbane, or dirty old frozen marinara mix from Woolworths if you were lucky enough to live enough to live inland next to a dodgy roadhouse.

And it just dawned on me that I have never even eaten this meal of our fore fathers. I felt that there is a gap in my soul that needs to be filled…

So I was sitting down with my wife’s father aka. “Doctor Chris” (this moniker was given to him because he used to be a vet) aka. “The Kitchen Tornedo” (this moniker was given to him not because he is lightening fast in the kitchen, but because he is a man who, even after making a piece of toast and a coffee, leaves you thinking how are you going to get back to Kansas and where the fuck is Toto?). We discuss a lot of things, Dr Chris and I. Mostly I think he was sent to us to train me in the ways of being a father like the dad I never had never did. He is my Obi Wan Kenobi; I am his Anakin (hopefully I don’t turn out to be such a right prick though)… I’ll paint a picture if I may… that’s better. I did a nice renaissance style landscape. Beautiful. And now I shall tell you about Dr Chris. A slightly haunched gentleman who is reaching the end of his youngest years and is embarking on a new adventure… I think that’s what he’d want me to say. Shit this is sounding like an effing eulogy. Well, Dr Chris is defo alive and kicking. As an ex-cattle farmer and country vet he has a story for just about every occasion. He tells jokes that only a father, and no one else would consider telling, most of them start with the line, “when I was preg testing cows out the back of Dullacca…” you can take it from there. He cooks breakfasts that consist of more meat than I would normally consume in a week, stating that I need to “eat like a drover” in the morning if I’m going to make it through the day. A piece of fruit has done me just fine until now, but anyway. All of his cooking is done on a high heat, and he gets a bit frustrated that “the bloody stove” has burnt his eggs again. That’s Dr Chris…

As I was saying… we were sitting down discussing our evening meal, just because that’s how we roll around here, and the subject of steak came up. It was agreed quite shortly after that we would be dining on the tasty bovine treat known as the rib eye, or scotch fillet. At the time it was also brought to my attention that we have a shit load* of prawns in the fridge for Christmas day, and surely no-one would notice if we consumed a few of them a little early… so as the world rushed past in a last minute shopping frenzy, all so busy because no one worried about buying Christmas presents because the world was meant to end, I sat back and got ready for my reef and beef! I would be lying if I said I wasn’t excited.

season your steaks and leave them out for 15-20 minutes to get to room temp
season your steaks and leave them out for 15-20 minutes to get to room temp
cook that bad boy
cook that bad boy

REEF AND BEEF
1 big ol’ steak per person, season the shit out of it and cook it how you like to cook your steak. By now I’m pretty sure we’re good with that yeah?

with boulangerie potatoes and a little salad. This kicked ass!
with boulangere potatoes and a little salad. This kicked ass!

Garlic cream prawns (for 4 people)
500g fresh prawns, peeled and deveined
4-5 cloves garlic, depending on how garlicky you like it
1 tablespoon chopped parsley
1 tablespoon chopped chives
A bottle of white wine (just a splash for this dish but we all know where the remainder can go… )
1 cup cream
Seasoning
• Sauté the garlic and prawns in a little oil, not to hot because you don’t want the garlic to burn
• After a minute deglaze the pan with a splash of white wine or even lemon juice, and then add the cream
• Reduce for a minute or two until its nice and saucy, season and chuck in the parsley and chives**
• Load up your steak and enjoy the calories. Serve with beer and a warm summer night

 

*Shit load. An actual unit of measurement. Somewhere between a handful and a fuck load
**If you actually chuck the parsley and chives there is a high chance you are stupid and most of the herbs will end up on the stovetop and the floor