Take 2...this weekend it's Reverse Sear on the Rösle Charcoal Grill. Now that I have tried it, I am hooked. Last week I dipped my toe into the Reverse Sear world and the results were amazing, that was on the Big Green Egg. This week I reproduced, and frankly with slightly better results on my Rösle.
Just like last post, the concept is simple, Reverse Sear allows you to approach your favorite internal temp first, then sear on those grill marks we all love to take pictures and post on the internet. This is really a testament to the fact that the rules of Steak 101 apply to char-coaling nice cuts of beef - Meat is a muscle; when subjected to extreme temperatures in constricts.
Traditional grilling methods are sear, remove, rest (relaxing is the real thing that is occurring), return to the grill and hope for the best in the middle. Reverse Sear, reverses the process and with better results than traditional grilling.
- 2 - 12 Oz. 1.5-1.75" Angus Beef® KC Strips (NY Strips outside the Midwest).
- Rub of your choice, however tonight I used a light dusting of Pink Himalayan Salt, White Pepper and Paul Prudhomme's Anaheim Chile.
- Set up the Rösle for indirect cooking (Pictured here)
- Lower the dome and let the temperature rise to 350 degrees Fahrenheit (or higher).
- Prepare yours steaks as you would normally, seasoning of your choice, as I mentioned above, tonight I used a light dusting of Pink Himalayan Salt, White Pepper and Paul Prudhomme's Anaheim Chile.
- When you reach temp, plop your meat directly on the Grid. In this case in the MIDDLE and not above the coals as pictured below.
- Remove the grid and dump the indirect coals into a pile in the middle, lid up and vents open and let them get TRex Hot.
- Place steaks directly over the flame to sear in those coveted grill marks and flip once (picture at the top of this post) about 60-90 seconds depending on how hot your coals and if you have flame present.
- Remove and let relax while you dish up your sides and serve.