We tried some reverse-seared Picanha steaks last night and they were fantastic. This technique was fairly simple. We started with a 300 degree indirect fire for 20 minutes rotating the steaks once. The target temperature was 115 degrees. The steaks were taken out and rested for 10 minutes. During the rest the Big Green Egg was cranked up to 500 degrees direct fire. The steaks were finished with a searing of 1 minute on each side. This was the perfect medium rare cook. I think I will make a sandwich.
2 comments:
Looks just right CB. I've been hearing about this technique from my ranchers but have been reticent to try it. Were you able to get any smoke onto the meat? To me that's the best part of grilling.
Zio, That is one of the great things of a reverse-sear. You can add as much smoke as you want.
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