Monday, June 30, 2014

Reverse Seared Strip Steaks with Veggie Stir Fry

I have written about using the reverse sear technique a good bit but someone recently asked me how to do that on a gas grill.  It's really not much different - start with a slow roast at low temperatures and then finish over a high temp sear.  

I did a reverse sear recently for a post over at Char-Broil Live when I made these Reverse Seared Strip Steaks with an Oyster Mushroom and Asparagus Stir Fry


Here is the basic setup that I used on my Char-Broil Gourmet TRU-Infrared grill.



This is the set up at the beginning - only the left burner was on, so the steaks roast with low indirect heat.  When they hit 5 degrees less than my desired final internal temp - I remove them, turn up the heat, and let the steaks rest until the internal temp stops rising.  Then it is back on the grill for a quick sear.  

For full details and the recipe, hop on over to my post at Char-Broil Live.

3 comments:

  1. Beautiful steak Chris. I don't believe we've ever tried the reverse sear and it's about time don't you think.
    Sam

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  2. I think I recall you posting this technique sometime in the past. What I can't remember is if I ever tried it. I don't grill, but am sure I could achieve this on the stovetop grill.

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  3. I've always wanted to try this method.

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