Reverse seared steak by Bill Gardner (aka BBQ Bill)
How many ways do we love to cook steaks, here at Turner & George? Well, let us count the ways.
Direct over wood or charcoal is always a good route. Dirty and straight onto searing coals is even better. But a cast iron pan, on a high heat in the kitchen, is also a decent bet. So long as you flip frequently, and add a bit of butter here and there. Be sure to open a window though. Not many of us have an industrial ventilation system at home. Sous vide? Yeah, why not. Although going to all that effort, to vac-pac and then slowly cook over hours and hours, to ensure tenderness does seem like a bit of a faff.
Once, a member of T&G, who shall not be named, advocated putting a steak under the red element of an electric grill in the oven. As close as humanly possible. We think they just liked crouching on their hinds and staring at the surface of the steak; watching as it hypnotically bubbled, crisped up and then eventually got burnt. It's all swings and roundabouts really.
Coming back to the 'slowly does it' approach with steak, there is technique that is still fairly nifty. Which allows a certain degree of R&R during cooking, and helps to inject some extra flavour. The procedure in question is known as the 'reverse sear.' If you haven't tried it out yet, you should definitely give a whirl. Don't just take it from us though. Here is what BBQ supremo, Bill Gardner, has got to say about it.
Listen to him. We did. Because if we didn't, 'someone' would still be crouched down in front of their NEFF.
'The reverse sear can be used for large thick steaks and is a great method for producing an even cook throughout the depth of the meat whilst also getting a great flame cooked crust on your steaks. Essentially the steak is slowly smoked to bring it up to an even internal temperature, then seared quickly over high heat to produce the classic steak crust to finish.'