quote:

Originally posted by tatortodd:
Reverse searing steak on my BGE. Friends tell me it's better than fancy steakhouses and can't believe it only has salt and pepper on it.

quote:

Originally posted by tatortodd:
Reverse searing steak on my BGE. Friends tell me it's better than fancy steakhouses and can't believe it only has salt and pepper on it.

quote:

Originally posted by BigSwede:
How to sleep anywhere at anytime from the Army, I can still do it. The wife is jealous

quote:

Originally posted by ruger357:

quote:

Originally posted by tatortodd:
Reverse searing steak on my BGE. Friends tell me it's better than fancy steakhouses and can't believe it only has salt and pepper on it.

Please share details!

quote:

Originally posted by tatortodd:

quote:

Originally posted by ruger357:

quote:

Originally posted by tatortodd:
Reverse searing steak on my BGE. Friends tell me it's better than fancy steakhouses and can't believe it only has salt and pepper on it.

Please share details!

There is a wall of words below as I included theory/logic, but trust me it's very simple to master. The smoke combined with the sear, the salt, and the pepper is absolutely delicious and worth the extra time and effort.

I like medium rare steaks and my goals are to simultaneously have:

As much red as possible (i.e. minimize the gray colored meat)

Have a delicious sear to get the flavors of the maillard reaction.

You can't achieve both with searing first, but instead you need to cook low n slow first and sear at the end (aka reverse sear). Use your favorite low n slow cooking method (e.g. smoking on BGE) and your favorite searing method (e.g. preheated skillet with high smoke point oil like avocado).

Ingredients:

non-iodized salt (e.g. kosher salt, sea salt, etc)

black pepper

thick cut steak at the best grade you can afford. As far as meat grades: Wagyu > Prime > Choice > Select. Personally, I like prime grade picanha roast that I slice into 1.75" thick steaks.

high smoke point oil (e.g. the avocado oil I use is 500F smoke point)

Seasoning:

Ideal - 4 to 8 hours ahead apply 1/2 tsp of salt per pound of steak to "dry brine" it. Then right before it goes on BGE apply 1/4 tsp of black pepper per pound of steak. S&P goes on both sides.

What I normally do - procrastinate 4 to 8 hours and then after lighting the BGE apply 1/2 tsp of salt per pound of steak and 1/4 tsp of black pepper per pound of steak. S&P goes on both sides.

Low n slow portion:

Preheat the BGE to 225F to 250F. I use oak lump charcoal and a few chunks of hickory.

Preheat oven to 400F and put my oven safe skillet in there. I use it to oven roast veggies too so it's not a waste.

After steaks are seasoned, place above the BGE's place setter (i.e. the way you "smoke" on a BGE)

Insert my leave in thermometer probe into center of one steak. For me, it's Thermoworks Smoke.

Set alarm on leave in probe for 120F (i.e. 10F below your desired final steak doneness).

Do whatever you enjoy the 35 to 45 minutes your steaks are being cooked low n slow

About 25 minutes in, I start roasting my veggies in the oven

When the steak hits desired temp (e.g. 120F for me) pull the steaks

Searing portion:

Apply high smoke point oil (for me, it's avocado oil) to preheated searing method (for me, it's a skillet).

I turn my burner on high and place the steak(s) on the high smokepoint oil

I flip about every minute

Use instant read thermometer to measure internal steak temperature.

I like medium rare so for me ideal is 131F

Pull veggies from oven

Plate the veggies and once steak hits 131F I plate the steak

Protect with your favorite firearm and photograph for Sigforum

Enjoy