24
2. REVERSE SEAR STEAK
Need
Digital meat probe
Prep Time
None
Wood Flavouring
Consider adding a handful of wood chips to the fuel load for a smoky flavour
Cook Time
Approximately 1 hour
Temperature Zone
Cooking:
LOW: 105-135°C (220-275°F)
Grilling:
HIGH - 250°C on a gas BBQ
Internal Temperature
Rare: 45°C (113°F)
Medium:
55°C (130°F)
Well done:
65°C (150°F)
BACKGROUND INFORMATION
The sear marks we all associate with grilled foods are a result of caramelisation on the surface of
the meat. Also known as the Maillard reaction after French scientist Louis-Camille Maillard who
studied the browning of foods in the early 1900s. The Maillard reaction starts at low temperatures,
but develops rapidly at temperatures in excess of 150°C (300°F).
INGREDIENTS
Grain fed Angus Porterhouse
Ghee or olive oil
Preheat your Hark gas smoker to LOW: 105-135°C (220-275°F).
Firstly, ensure you choose a real piece of steak. I’m using a grass fed Angus Porterhouse that is 2
inches thick.
From here you need to allow the steak to slowly reach the internal temperature you are seeking
before you sear it. This process reduces stress on the meat fibres and ensures all the proteins
have de-natured and released their moisture. This way the meat becomes soft and luscious.
Place the steak in a dish with some ghee (clarified butter) or olive oil and this will act as a bath and
prevent any part of the steak ‘cooking’ or drying out more than any other. It will give a gentle heat
up phase. You could use olive oil instead of the ghee.
COOKING
Put the dish with the steak into the gas smoker so it warms the steak through slowly.
Use a Hark temperature probe to check the internal meat temperatures.
Rare:
45°C (113°F)
Medium:
55°C (130°F)
Well done: 65°C (150°F)
Just before your steak reaches the desired internal temperature, fire up your gas grill in order to
reach a searing temperature of around 250°C. When the steak is at temperature, remove the dish
from the smoker and take the steak out of its ‘bath’ before patting dry with a kitchen towel.
Season to your liking before placing onto the hot grill to quickly sear. Remember your steak is
already cooked, you are just looking for some colour.
SERVING
Rest the steak for 5-10 minutes before plating.
