These Bad Boys benefit from the reverse searing method of cooking a steak

The reverse sear method is an excellent way to achieve a steak with a beautifully even doneness on the inside and a perfect crust on the outside. It’s particularly effective for thick cuts, such as ribeye, sirloin, or T-bone. Here’s how to do it, whether you’re using a BBQ or a grill/oven combo:

What You’ll Need

• A thick steak (about 3–5 cm thick for best results)
• Salt and pepper (or your favorite seasoning)
• A meat thermometer
• A BBQ with a lid, or a grill and oven combination
• High heat cooking oil (optional)

Step-by-Step Instructions

1. Prep Your Steak

• Season generously: Pat the steak dry with paper towels, then season all over with salt and pepper. Let it rest at room temperature for about 30 minutes while you prepare your setup.
• Preheat BBQ/oven: If using a BBQ, set it up for indirect cooking at a low temperature (around 120°C). For the oven, preheat it to the same temperature.

2. Cook the Steak Slowly

• On the BBQ: Place the steak on the cooler side of the grill, away from direct heat. Close the lid to let the steak cook gently.
• In the oven: Place the steak on a wire rack set over a baking tray. This ensures even air circulation.
• Monitor temperature: Use a meat thermometer to check the internal temperature. Aim for:
  • 48–50°C for rare
  • 52–54°C for medium-rare
  • 57–60°C for medium This step usually takes 30–45 minutes, depending on the steak’s thickness.

3. Rest the Steak

• Remove the steak when it’s 5°C below your desired doneness. Rest it for 5–10 minutes to allow the juices to redistribute. During this time, you can prepare for the sear.

4. Sear to Perfection

• BBQ sear: Crank up the heat on your BBQ to high, or use the direct heat side. Place the steak directly over the flames for about 1–2 minutes per side, flipping often, until a golden-brown crust forms.
• Grill/oven sear: If using a grill, turn it to high heat. If indoors, heat a cast-iron pan on the stove with a touch of oil until smoking hot. Sear each side for 1–2 minutes.

5. Final Rest and Serve

• Let the steak rest for another 5 minutes after searing. This ensures the juices are locked in. Slice against the grain for maximum tenderness, and enjoy!

Pro Tips

• Thicker steaks work best for this method to prevent overcooking during the sear.
• Add flavor: During the sear, you can throw in a knob of butter, garlic, or fresh herbs like thyme for extra richness.
• Always use a meat thermometer for precision and avoid cutting into the steak to check doneness.

Enjoy your perfectly reverse-seared steak!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days