So you're getting ready for the big BBQ... you have all of your essentials, beer, steaks, seasonings (you know the drill). BUT, did you plan on HOW you're going to whip up your meat for your backyard shindig?
If you're anything like me, you have your normal rituals when it comes to grilling, but today you're feeling spontaneous. Maybe it's time to try something new...
There are multiple methods to cook a steak, but reverse searing is by far my favorite. If you've never tried it, the reverse sear definitely will enhance your entire BBQ experience. By reverse searing your steak instead of just cooking it, you are allowing for your steak to be a perfect even medium rare and then giving it that nice brown crust and grill marks. By having your meat cooking more evenly, you will eliminate the "bulls-eye" effect, which is the dark crust with the grey- brown ring of meat under it which then fades into pink. In addition, because you are resting your meat between low heat smoking and high heat searing, you are also allowing for more juices to stay within your meat instead of it drying out, and you can serve your steak hot off the grill instead of letting it sit.
Step #1: Grab Your Ingredients
This step is totally up to you and your preferences! For us Grillaholics, we concocted a steak seasoning that we think makes everyone happy and leaves their tastebuds asking for more. It's called our SPG + Butter and adds a rich buttery flavor of 100% REAL buter, plus premium sea salt, Vietnamese peppercorns, and California garlic! If you want to try our recipe out you can grab some here!
Step #2: Prepare Your Smoker or Oven
Smoking method: After you season your meat, it's time to fire up the charcoal grill or smoker. Get that sucker to a low 225°F and place your steaks on on the grill. Smoke for about 45 minutes to an hour, turning half-way through until the internal temperature of your steak is 130°F.
Oven method: Preheat the oven to anywhere between 200 and 275°F (93 and 135°C). The lower you go, the more evenly the meat will cook, though it'll also take longer. If you have a very good oven, you can probably set it even lower than this range, but many ovens can't hold temperatures below 200°F very accurately. If cooking in the oven, you will want to use a cooling rack on top of a baking sheet to allow heat to evenly surround your steak as the baking sheet will naturally hold more heat than the air circulating. Once again, cook until the internal temperature reads 130°F with an instant read thermometer.
Step #3: Remove Steaks from Grill
Remove your steaks from the grill or the oven.
Next, if you are using the smoking method, turn your grill to a high temperature. Throw the steaks back on the grill and sear them for 1 minutes per side for a medium rare steak!
If you are using the oven method, and don't want to fire up the grill just to sear your steak (don't be a pansy and go fire up your grill).
Just giving you a hard time...you can use a cast iron skillet or pan with grill lines (like a panini pan) and heat it on high temperature. Sear your steak for about 30 seconds to 1 minute per side to give it that nice brown crust.
Step #4: Enjoy!
Serve hot! Crack open a cold one and enjoy your masterpiece.