15
7. Open the lid and rotate the steak 90 degrees.
Close the lid and cook for a further 45 seconds.
By reversing the order of indirect and direct
cooking, by reverse searing you will find your steak
has a very even doneness inside, while still having
a char grilled flavour on the outside. Once you
master the basics of this method, we encourage
you to try reverse searing your steak using lower
settings for the indirect cooking, because the
more slowly you raise the temperature of your
steak during indirect cooking, the more consistent
the internal doneness will be.
Note: Your Genesis will perform at its best when
you let natural convection do its work under the
lid. Try to resist the temptation to open the lid
or turn the food unnecessarily. Your food cooks
faster, more evenly and with more flavour if you
leave the lid closed as much as possible.
‘Reverse searing’ steak (indirect and direct cooking)
As an alternative to the method detailed on page 9
for cooking the perfect steak, some barbecuers prefer
to use the ‘reverse sear’ method. The methods of cooking are the same (direct and indirect) but the order
is reversed. For the best results when reverse searing, try to use quality steak that is at least 4 cm thick.
This method of cooking relies heavily on using a good quality meat thermometer to accurately gauge
the ‘doneness’ of your steak, so you can ensure it’s cooked to your liking. An internal meat temperature
cooking chart is included at the end of this book.
Preheating for ‘reverse searing’:
Whenever you use your Genesis II LX, it is
important that you preheat the barbecue first,
with the lid closed. This ensures that the cast iron
grill is searing hot when you start cooking.
1. Check that all burner control knobs are in the
off position and check with the supplied tank
scale that there is sufficient gas in your bottle
(for LP models).
2. Open the lid.
3. Turn the gas supply on at the source.
4. Light burners 1, 2 and 3 according to the
instructions in the owner’s guide.
5. Turn burners 1, 2 and 3 to HIGH (H) and close
the lid. Preheat the barbecue with burners 1, 2
and 3 on HIGH and burner 4 OFF for 10 minutes.
‘Reverse searing’:
1. After preheating for 10 minutes, your barbecue
is ready to cook. Leave burner 4 OFF and burners
1, 2 and 3 on HIGH.
2. Open the lid and place your steak directly on
the grill above burner 4 (unlit).
3. Close the lid and cook until the internal
temperature of your steak is about 5°C below
the desired internal temperature. Use a
meat thermometer to measure the internal
temperature.
4. Open the lid, turn burners 1, 2 and 3 to the
HIGH+ (H+) setting, then move your steak onto
the grill directly above these burners. Close the
lid and cook for 45 seconds.
5. Open the lid and rotate the steak 90 degrees.
Close the lid and cook for a further 45 seconds.
6. Open the lid and turn the steak over. Close the
lid and cook for a further 45 seconds.
11
High+ Setting
OFF
LOW
MEDIUM
HIGH
HIGH+
IGNITE
