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Tuesday, October 24, 2017

TRI-FIRE: REVERSE SEAR STEAK

Moderate
Difficulty:Moderate
Prep Time:N/A Minutes
Cook Time:N/A Hours
Cook Temp:LOW: 105-135 °C
Int Temp:45 / 55 / 65 °C

TRI-FIRE: REVERSE SEAR STEAK

Difficulty:Moderate
Prep Time:N/A Minutes
Cook Time:N/A Hours
Cook Temp:LOW: 105-135 °C
Int Temp:45 / 55 / 65 °C

Ingredients

  • Grain fed Angus Porterhouse (2 inches thick)
  • Ghee or olive oil
  • NEED
  • Digital meat thermometer
  • Paper towels
  • Charcoal / briquettes or wood(optional)
  • Handful of flavoured wood chips

Description

This steak is cooked somewhat in reverse. Firstly it is smoked slowly at a low temperature, then just before serving, it is seared at a high heat.

Directions

  • 1. 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.
  • 2. 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. The steak will slowly heat up.
  • 3. Put the dish with the steak into the gas smoker so it slowly warms the steak through.
  • 4. 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)].
  • 5. 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.
  • 6. 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.
  • 7. Season to your liking before placing onto the hot grill to quickly sear. Remember, your steak is already cooked. You are just seeking some colour.
  • 8. Rest the steak for 5-10 minutes before plating.
  • 9. Serve with garden fresh salad.

Related Products

  • Tri-Fire Offset Smoker

    This steak is cooked somewhat in reverse. Firstly it is smoked slowly at a low temperature, then just before serving, it is seared at a high heat.
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