Pit notes
Thick is better. Pick a steak at least 2.5cm thick. Thin steaks overcook before the smoke gets in.
Pull it early. Smoke it to 50°C (120°F) for rare. The sear takes it to medium-rare.
Know your numbers. The Que Club's guide: rare 50–55°C, medium-rare 55–57°C, medium 60–65°C, medium-well 68–74°C. Well done? We can't be friends!
Que Club Recipe · Beef · Steak
The Perfect Reverse-Seared Steak
Unlock the secret to extraordinary steak with our Reverse Seared Steak recipe, where flavour meets precision to elevate your grilling game. The reverse-searing method infuses an extra layer of smoky flavour, ensuring each bite is a taste sensation. Cook time may vary, but perfection awaits, whether you prefer your steak rare, medium-rare, or beyond. Simple, yet effective, this recipe creates a steak like no other.
Ingredients
- One big steak, at least 2.5cm thick but bigger is better. Think a thick Scotch, Porterhouse, Rib-Eye, T-bone or another thick cut of your liking
- Hardcore Carnivore Black
How to cook it
Set up your BBQ for indirect cooking, aiming for a temp of 135°C (275°F).
Liberally coat your steak with Hardcore Carnivore Black, add a chunk of wood to your fire.
Smoke the steak for 35-55 minutes, depending on how thick the cut is and how you like your steak cooked. We like to eat ours medium-rare, so we will smoke it until rare, being 50°C (120°F) and reach medium-rare when we finish it off by grilling.
Remove steak from the BBQ and rest loosely covered with foil for 10-15 minutes.
Set up your BBQ for direct searing, or heat a griddle pan or skillet on the stove.
Once searing hot, grill your steak for 1-2 minutes each side, depending on desired doneness. At the same time you can grill your favourite veggie side, we love asparagus, broccolini, baby cos lettuce, green beans or sliced zucchini.
Serve steak immediately.
