If you’re using a cast iron pan to sear the steak, put it on the grill over the heat, close the lid and let the pan heat up for 10 minutes. Once the internal temperature reaches 90 degrees, remove the steak from the grill and increase the heat to high on the one burner.Depending on the thickness of the steak this will take 20-40 minutes. Put the baking pan on the far side of the unlit portion of the grill, close the lid and wait for the internal temperature to rise to 90-95 degrees for medium rare.Liberally salt and pepper the steaks and put them on the rack, inserting a digital probe thermometer into the centre of the side of one of the steaks.Cover a rimmed baking sheet with foil and set a rack over the cookie sheet.Let your steaks come to room temperature.For our reverse-seared T-bones we used the TRU-Infrared Performance 3 burner. If you want a perfectly even crust on both sides of the steak, put it in a screaming hot cast iron pan on the grill. Or for a charcoal grill, move the steak directly over the coals. Now all you have to do is crank up the gas grill to as hot as it will go and sear the steak on both sides for a minute or two. The thermometer won’t lie and your steak will be cooked to 90 degrees in the centre. When your steak hits that target 90 degrees internal temperature it will look raw. Set the target temperature on the thermometer to 90 degrees for medium rare. So insert it from the side of the steak rather than the top. When you start the reverse searing process, you want the probe of the digital thermometer to be exactly in the centre of the steak. It’s worth the investment because you’ll use it over and over again. This is one of those techniques that requires a precise knowledge of the internal temperature of the meat. For a charcoal grill, bank the coals far to one side of the grill and use the area of the grill without charcoal underneath it. With a gas grill, a four-burner is preferable so you can get enough heat variance from the lit side to the other three unlit sides. Whether it’s gas or charcoal, you’ll need the temperature on the grill to be about 275 degrees. Make sure your steaks are room temperatureĭepending on the thickness of the steak, take them out of the refrigerator 30 minutes to one hour ahead of the time you plan to grill.
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