10 Steps to a Flawless Reverse Sear Steak | Happy Father's Day | BBQ with Fidel Gastro

Описание: Celebrate Father's day with this easy to follow 10 step video to cook a flawless reverse sear steak. Not only will your Dad be surprised, he'll also be jealous of your incredible grilling skills.


This technique yields a tender, evenly cooked and piece of meat with a perfectly browned crust. It is considered by many to be the best possible way to grill a steak. The first thing you need to do is prep your BBQ. You want your grill to be hovering right around 300' F. If it's too hot simply close off your airflow and let it drop down to a more reasonable temp. Keep in mind we are using a fatty cut of meat for this grill session and when fat renders it will cause the grill to get hotter.


Matt has chosen a Tomahawk grill steak for this video for several reasons, one important one being that it is a thick cut, which is crucial to a successful reverse sear. The one he has selected is about 3" thick, has the bone, and impressive marbling. This cut is also dry aged, which makes a tremendous difference in the final product. Reverse sear is not going to work well with a thin steak, or for that matter a lean steak.


That brings us to step 2. We will be seasoning the steak periodically throughout this process, once now and once prior to searing. Matt has added salt and pepper but no oil, this cut is too fatty. It is now time to put that steak on the grill, and at this point you want to refer to the video to see how Matt has setup his grill. He has his charcoal all over on one side, this is an important detail to tune into. You will put your steak on the other side, opposite of the hot coals. This is where reverse sear gets it's name. Normally you sear first and then use indirect heat to finish it off. This technique is just the opposite.


20 minutes after you place your meat on the grill pop the lid and check on it. Make sure your grill is hovering right around 300' F, that is the optimal temperature. Check your internal meat temperature with a quick-read thermometer, you're looking for about 80' throughout. Make sure it is at temperature and then give it a flip. Remember to keep it on the far side of the grill for now.


When 45 minutes altogether have passed check your temperature again, this time your meat needs to be at 100-110' F. If it is hotter than this you are running the risk of overcooking. Providing your temperature is on point you need to take that steak off the grill and move on to step 4.


The next step is to get a batch of coals raging hot. While those are heating up move on to step 5, make Chimichurri. Matt says he would only ever use Chimichurri sauce with a steak like this, period. Follow along with the video to make your own Chimichurri, do not add in the oil yet. When that's done it's time for step 6.


The next step is simple but ever so important. You need to bring the temperature of your grill way up. Put those blazing hot coals into the grill and combine them with the existing coals to get the heat necessary for your sear. Close your lid for about 5 minutes, until it hits the 500' F mark. While it's heating up move on to step 7 and season your meat again.


When your grill hits that 500' F mark go ahead and put your meat back on right in the center. While that's cooking add your olive oil to the Chimchurri and mix it to a nice paste consistency. You will see it thicken up a bit when you are getting close. Flames will start to lick up around your meat as the fat renders off due to the higher heat. Sear this for no more than 2-3 minutes per side. Pay close attention to Matt's sear technique if you're interested in those classic cross grill marks. You can also put a cast iron skillet on the grill at this point and sear it that way, although that is a less common method.


The last thing you want to do before you pull the steak off the grill is sear the edges. This is a small but important detail that many people skip, but we definitely recommend that you don't. Pull the steak off the grill, cut the rib bone out of it, and sear the edges of both pieces. Take that back off the grill, slice it, and add Chimichurri right on top of the meat.


Your reverse sear is now complete. Congratulations on becoming a grill master. As always thank you so much for tuning in and come back soon for more fresh content.


Happy Grilling!