The latest barbecuing trend that every foodie is trying is the reverse searing technique and Weber shares how to master this method the Weber Way with reverse seared steak.
Reverse seared steak is a fantastic way to bring wood smoke flavours to your steak, perfect for feasting this Bank Holiday weekend.
Traditional steak grilling calls for very hot searing on both sides, while reverse searing is all about bringing the whole piece of meat up to a desired level of done-ness slowly, before charging the exterior to achieve a perfect brown crust. This will ensure even cooking and guarantee you a different flavour profile and extra succulence. This is a must-try for anyone who has a barbecue and wants to up the ante on their BBQ feasts this season.
Weber’s Grill Master, Dan Cooper, shares his advice and top tips for conquering the reverse searing technique:
The impact on flavour
Reverse searing is often paired with smoking. While gently cooking the steak, add woodchips to the barbecue to permeate the steak. The cooler the BBQ, the better the chance the smoke has to really absorb into the meat and deliver full-flavoured results.
The best cut of meat for reverse searing
Smoke loves fat! Therefore, it is best to pick a cut of meat that has a good fat content, such as a thick cut of Ribeye, T-bone or porterhouse.
Temperature and timing guidelines for reverse searing
If you like a medium-rare steak, then gently smoke your steak on a low heat up to a temperature of 30°. Dan recommends using an instant read temperature probe to get these readings. Remove the steak and bring the temperature of your barbecue up to a high heat. Finish the steak on direct heat to achieve the best crispy crust around, searing it for around 2-3 minutes on each side or until the steak has reached 50° Then remove, rest, and enjoy!
Dan’s go-to recipe for cooking steak
Keeping it simple with steak delivers on tasty results; invest in a quality cut from your local butchers, simply adding salt and pepper to taste. However, serving steak with a classic garlic butter is always a winner in Dan’s opinion, without overpowering the end result.
For more cooking tips and recipe inspiration, you’ll find a host of fantastic recipes at www.weber.com/IE
