After trying a variety of different cooking methods for steak – usually resulting in tough, chewy and generally unfavourable results – I discovered the concept of “reverse searing.” For it to work the steak has to be at least 1″ to 1.5″ thick. Thin strips of steak are more difficult to cook medium rare.
- Kosher Salt
- Coarse Pepper
- Extra Virgin Olive Oil
- Brush on Extra Virgin Olive on steaks
- Sprinkle Salt and pepper liberally on both sides and edges
- Start Kamado Joe (or your grill of choice) and set heat to 275 degrees
- Using an internal probe, insert into one of the steaks
- Remove the steak from the grill once it reaches an internal temperature of 125 degrees
- Once removed let steak sit for 15 – 20 minutes
- Heat up Cast iron skillet until it smokes, then pour 4 tablespoons of oil. Once the oil gets hot, add steak.
- Heat on high heat for 1 to 1.5 minutes per side depending on thickness.
- Once removed, steak can be eaten right away as it has already rested.
Steak should be a perfect medium rare.