Beef Steak - Reverse Sear Method

Beef Steak - Reverse Sear Method

It doesn’t matter how big or what shape your steak is. It could be an individual steak, standing rib roast, or the whole fillet, this method is simple and will work on anything 1 inch or thicker.

Ingredients

Method

  1. Spread a thin layer or Slap it On mustard over your meat.

  2. Give a good sprinkle of Bull Dust all over the steak.

  3. Leave it on the bench to come to room temperature for no longer than 1 hour.

  4. Get your BBQ set up for indirect or just use your oven, and set for 120c/250f.

  5. Place your meat inside the BBQ or oven and cook till just below the desired doneness. (115f for rare, 130f for medium-rare, 140f for medium, 150f for well done). The wrap-in foil and leave to rest on the bench for 10 minutes.

  6. In the meantime, get your grill up nice and hot, once your meat has rested, then put the steak over high heat turning every minute or two to caramelise the outside and form a crust.

  7. Feel free to glaze the meat with some Meat Juice BBQ sauce at the very end.

  8. Serve with vegetables or salad.


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