Reverse Seared Steak:
If you’re serious about steak, and I mean really serious, reverse searing is the game-changer you’ve been waiting for. A combination of low-and-slow precision with a fiery finale that’ll have your mates thinking you’ve been opened a steakhouse.
So, let’s talk about the reverse sear. It’s all about taking control, treating that meat with the respect it deserves, and, frankly, showing up anyone still burning the edges of their steak while the middle stays raw.
What the Hell is Reverse Searing?
Reverse searing flips the script on the traditional way of cooking steak. Instead of the usual sear first, cook later, you start low and slow, smoking that bad boy gently until it’s warm and juicy on the inside. Then, you crank up the heat and give it a blistering sear to lock in all those smoky juices with a killer crust.
Pick the Right Cut (Because Not All Steaks Are Created Equal)
First things first: not just any steak will work here. You want something thick—none of this sad, skinny supermarket nonsense. A ribeye (scotch fillet for us Aussies) or porterhouse is perfect, but don’t stop there. Got a tri-tip? Go for it. Rib roast? Hell yes. The thicker the steak, the better. If it looks like it could knock someone out in a bar fight, you’re on the right track.
Pro tip: Marbling is your best friend. Those little streaks of fat running through the meat? That’s where the flavour lives.
Let’s Talk Prep: Seasoning Like a Pro
Good steak doesn’t need to be buried under layers of spice. Keep it simple: salt, pepper, and maybe a rub if you’re feeling fancy.
Let it sit at room temperature for about an hour before you cook. Why? Because throwing a freezing cold steak onto any heat source is like slapping a cold fish on a grill, it just doesn’t work. Trust me, the meat cooks more evenly when it’s not straight out of the fridge.
Fire Up the Smoker
This is where the magic begins. Preheat your smoker to around 200-225°F (or 95-110°C if you’re rocking the metric system). If you’re using a Weber, the Snake Method is your best mate. Set it up, light one end, and let it roll.
Pop the steak on the grill, away from direct heat. This isn’t a sprint, it’s a slow dance. Let it cook gently until it reaches an internal temp of around:
- 110-120°F (43-49°C) for rare to medium-rare
- 130-135°F (54-57°C) for medium
This should take about 45 minutes to an hour, depending on the thickness of your steak.
Searing: The Grand Finale
Once your steak’s hit its target temp in the smoker, it’s time to bring the heat. And I mean heat. You want your grill screaming hot, or a cast-iron skillet so hot it could double as a branding iron.
If you’ve got Grill Grates, now’s their time to shine. Want competition-style grill marks? You’re aiming for diamonds or squares, either way, they’ll look bloody brilliant.
Sear the steak for about a minute or two per side. You’re not cooking it here, just giving it that gorgeous crust that screams, I know what I’m doing.
Resting: Don’t Skip It
Here’s where a lot of people stuff it up. Once the steak’s off the heat, let it rest for a few minutes. Seriously, I know the temptation to dive in is real, but trust me on this one. Resting lets the juices redistribute, so they don’t all spill out the second you cut into it.
While you’re waiting, pour yourself another drink… you’ve earned it.
Serving It Up
Slice it against the grain, plate it up, and watch everyone lose their minds. The meat should be pink, juicy, and tender with a crust that crunches just right. Pair it with some charred veggies, a good whiskey, or even just a cold beer. Perfection doesn’t need overthinking.
Fancy Upgrades for the Overachievers
Want to level up? Brush the steak with garlic butter while it sears for extra flavour. Or sprinkle on some flaky sea salt just before serving for that Instagram-worthy sparkle.
Feeling really fancy? Serve it on a wooden board… bonus points if you’ve got one made from reclaimed Aussie hardwood. Because nothing says, I’m serious about BBQ like a steak on a board that’s older than your granddad.
Why Reverse Searing Works
Here’s the science-y bit: starting low and slow means your steak cooks evenly from edge to edge. No more overcooked edges and undercooked centres. The final sear is the cherry on top, giving you that caramelised crust without drying out the inside.
It’s like foreplay for steak… slow, intentional, and totally worth it.
There you go… reverse searing, Ollie’s way. It’s simple, it’s satisfying, and it’ll make you the steak hero of every BBQ. Give it a crack and let me know how you go. Better yet, share your results and tag me @ollies_q.
And hey, if you’ve got opinions on grill marks (squares or diamonds?), I’m all ears. Let the steak debates begin.
