Reverse-searing may be carried out on a charcoal or fuel grill, nevertheless it’s simpler to smoke with charcoal. The strategy requires little extra in the way in which of particular gear than a grill with a lid and an correct meat thermometer.
Ideally, you’ll use a wired distant thermometer, like ThermoWorks Smoke X2 or ChefsTemp Quad XPro, or a wi-fi meat probe, similar to those made by Meater or Maverick. You too can use an instant-read meat thermometer, however you’ll must open the grill a number of occasions to get a studying, which might trigger the inner temperature of the grill to drop.
To present the meat a smoky taste, you’ll want hardwood chunks or chips. Oak, hickory or mesquite go nice with beef. If utilizing chips, cowl them with water and soak for half-hour, which slows their combustion when heated. Drain the chips properly earlier than including them to the hearth. There isn’t a must soak wooden chunks.
When reverse-searing, you begin along with your grill arrange for oblique grilling, that’s, with the warmth supply away from the place the meals will cook dinner.
On a charcoal grill, rake sizzling coals into two mounds on reverse sides of the grill and depart the middle empty for the meat. On a two-burner fuel grill, gentle one aspect and cook dinner the steak away from the warmth on the opposite aspect. On bigger fuel grills, gentle the skin or entrance and rear burners, retaining the middle free for the steak.
After oblique grilling, and simply earlier than serving, arrange your grill for cooking instantly over excessive warmth. On a charcoal grill, rake the coals right into a mound within the middle of the grill, including contemporary coals as wanted. Let the brand new coals burn till glowing purple. On a fuel grill, merely set the burners on excessive.
Recipe: Reverse-Seared Steak
