Reverse Sear

If you have not tried this yet then you are missing out…

Reverse searing your favourite cuts of steak is about to become your new go-to method. Here’s how it’s done. Get yourself a couple delicious ribeyes or whatever else you’re in the mood for. Next you’re going to let them sit on the counter until they reach room temperature. Meanwhile, have your smoker grill preheating to 180℉. Once they’ve reached close to the ambient room temperature you can give the steaks a nice olive oil coating. This helps with the sear and also allows the seasoning to adhere better. Cover your steaks with a generous amount of PEAK BLEND, making sure to coat the edges, and put them on the grill. Now you’re going to let those steaks sit for a while and absorb that delicious wood-fired smokey flavor. You want to leave them until the internal temperature reaches 90-100℉. Depending on the thickness of your steaks this could take up to an hour, but if you have a good instant-read thermometer it doesn’t hurt to check them once in a while. Now take them off the grill and turn the temperature up to max heat (450℉ or higher). If you have a cast iron griddle or pan you’ll find your best results using it for the sear stage. Once you’re at max heat throw your steaks on for a couple minutes per side to achieve your preferred level of cooked. Take your steaks off again and let rest. Resting the meat allows for the juices to redisperse throughout, giving you that perfect juicy bite. Enjoy!