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.