Author - Amie Waltzer
The reverse sear is a wonderful technique to use for any large cut of meat whether it be beef, pork, lamb or even chicken. The concept is simple. You slowly raise the internal temperature of the meat while introducing some smoke flavour (if you choose to do so). Once you are within a few degrees of your target internal temperature you crank the heat up and finish off with a final sear. By allowing the internal temperature to slowly rise within the meat you end up with beautifully cooked protein that is one solid level of doneness throughout. If you try to cook a large piece of meat on your grill right from refrigeration it will have the five seasons of doneness. Rare in the center, a medium rare ring, a medium ring, a gray medium well ring and finally a dryed out flavourless outside ring.
The reverse sear is a wonderful technique to use for any large cut of meat whether it be beef, pork, lamb or even chicken. The concept is simple.
What you'll need
- 1 large piece of meat (ribeye, pork roast, strip loin, tenderloin)
- Seasonings of your choice
- Vegetable Oil
- 1 dual probe thermometer
- Look at the beautiful pink interior of this prime rib- the same shade from bumper to bumper!
- Remove the piece of meat you have chosen from refrigeration. Remove any packaging and pat dry with paper towels removing as much moisture as possible from the surface of the meat.
- Rub or spray the meat with vegetable oil so it has a fine coating.
- Season with salt and spices of your choice making sure to get a nice coating on all sides. Cover meat and let sit at room temperature.
- Preheat your grill or smoker to somewhere between 225°F and 240°F.
- Insert a probe thermometer into the thickest section of the meat. Place meat on the grill surface. Plug probe into thermometer unit.
- Place ambient temperature probe on the grill making sure the probe is not touching the GrillGrates. Plug into thermometer unit. Close the lid of your cooker.
- Allow your piece of meat to come within 10 -15 degrees of your target temperature. If you're shooting for a nice medium-cooked piece of beef you will want to remove the meat once the internal temperature gets close to 120°F.
- Once the meat is removed from the cooker go ahead and increase your heat to grilling temperatures. If using a pellet grill turn your controller to its highest setting. If using charcoal you will now be cooking directly over the coals. If using a gas grill you will want to see temperatures of at least 400°F-500°F on your grills hood thermometer (the GrillGrate surface should be between 600°F and 700°F).
- Place the meat back on your GrillGrates turning occasionally. For a perfect medium cooked piece of beef remove from the grill once the internal temperature is between 130°F and 135°F.
- Remove from your grill and allow to rest for a moment before carving. We do not believe in long rest periods with beef. The longer it sits the softer the coveted crusty exterior will become. Any juice that comes out of the meat once you have cut it up, you can simply pour over the sliced-up meat when you serve it.