WHAT IS A REVERSE-SEAR STEAK?
A relatively recent technique for grilling steak is reverse searing. The internal temperature of the meat is increased very gradually by cooking it low and slow first instead of beginning with a hot sear. The final step is a high-heat sear. A reverse sear at the end seals in the juices, produces a caramelised crust, and creates some seriously impressive grill marks.
HOW DO YOU REVERSE SEAR A STEAK ON THE RIDER DLX PELLET GRILL?
- Put your pellet grill in SMOKE mode and fill the hopper with wood pellets. Then, preheat it to 200°F.
HOT TIP -- Designed to preheat rapidly, the thick cast-iron grates get hotter than the set temperature. Allow 5 to 10 minutes for the grates to cool enough to match the set temperature before loading your food.
- Place the steak on the top cooking rack and insert the meat probe into the thickest part of the cut. On the Pit Control Panel, set the goal temperature for the meat probe to 188°F.
- Cook until the steak’s internal temperature reaches the target temperature. Timing will vary depending on the cut and thickness of your steak.
- Slide the SEAR SMOKE switch to SEAR mode and raise the grill temperature to HIGH.
HOT TIP -- Allow about 5 minutes for the round centre grate to reach searing temperature.
- Place the steak on the central grate of the grill once it has reached 500°F or higher to sear it for 1 to 2 minutes on each side.
- Remove the steak from the grill and let it rest for 10 minutes.
HOT TIP -- Giving your meat time to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
While reverse searing is most frequently used to cook steaks, but it’s also a fantastic way to prepare roasts and other thick cuts of meat.
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