Once you've picked a great steak that BBQ expert and author of The Provider Life Cookbook, Chad Belding, helped you in his previous story, it's time to cook it the other way around!
Grilling the perfect steak is not a long process, but it is a precise one. Temperature, time, seasonings, and cooking tools are all important, and Belding will walk you through it all with the following four step process. This grill recipe is a little different than most. Most people sear the steak first, but Belding prefers to sear it upside down to give it a nice outer crust and keep it tender and juicy.
Try this recipe and you'll never cook the same thing again!
Courtesy Chad Belding
Chad Belding's Guide to a Reverse Sear Steak
You need: Grill, rubbing dry, meat thermometer, cast iron pan, tongs. (See below for specific product recommendations from Belding.)
Step 1: apply dry rub
Grab your thawed steak from the fridge and your favorite dry grater and massage the spices thoroughly into the meat. This step is critical to maximizing the taste. Belding has his own line at TheProviderLife.com with 10 different rubs.
“Whether steak, beef or game, I believe in rubbing dry with all my heart,” says Belding. “This dry grater can penetrate the steak and get into the pores and get a really good taste through the resting and cooking process. Thoroughly rub this dry rub into every square inch of this steak. I like to use the Crosshairs Rub from Provider Life and mix it with Drop Tine. "
Step 2: Preheat the grill to 300 ° F while allowing the steak to rest
Belding lets the steak sit for 15 to 20 minutes at room temperature before cooking. During this time, he heats the grill to 300 ° F - no more. If that doesn't sound hot enough to you, chances are you think of traditional searing, which involves exposing the steak to the highest temperatures first, often with a cast iron pan. Don't worry, you only use the pan in the backend.
“A lot of people think that you should sear them before grilling,” says Belding. “From Chad Ward at Whiskey Bent BBQ, I learned what we call reverse searing, where you end up searing. By doing this reverse searing, you get a really good aesthetic looking steak with the grill marks and crust on it. It's not soft and mushy - it's a steak. "
Step 3: Cook the steak on the grill to 122 ° F and prep the cast iron pan
Throw the steak on the preheated grill and have the cast iron pan ready (either on your home stove or on your grill if you have this setting) when you take the meat off the grill. Grill the steak with your meat thermometer until it reaches 122 ° F, then remove it and place it in the heated pan.
Step 4: Sear the steak in the cast iron pan, let it rest and enjoy
"Sear them for 2 minutes on each side," says Belding. “The internal temperature will reach around 130 to 131 degrees. Take it off the reverse heat, let it sit at room temperature for 10 minutes, then cut it against the fiber. It will be around 132 ° to 133 °, a medium-rare inside temperature and a perfect raspberry red color inside. You will also have this really nice rind and char on the outside, where you can taste some of this smoke, you taste this dry rub, you taste this juices, you taste some of this fat and it is the perfectly prepared steak. "
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Side dishes for your steak
What do you eat with your steak? Belding prefers a low-starch, low-sugar diet to stay lean and promote optimal health, so any vegetable is a good choice.
"If you exercise and you keep your sugar and carbohydrate levels low, have some asparagus and maybe a sweet potato," he says. "But you don't necessarily have to do without pasta and white rice or the like to have an enjoyable experience with this type of steak."
When it's time to drink with your steak, enjoy a glass of wine or whiskey. “There are lots of great Merlots, Cabernets and Pinot irs that go really well with steaks,” says Belding. “A good whiskey would work too. Tennessee Sour Mash Whiskey is a high-proof single barrel style and goes very well with beef. "
Photo by Vincent Keman on Unsplash
5 tools every fit man needs for a barbecue
Belding explains why these items are must-have items for any barbecue lover.
Traeger grill
“Traeger grills are ideal for preparing steaks. They are wood pellet grills so you have a funnel there with wood pellets that are heated and burned by a screw system that creates convection cooking through the entire barrel. A pellet style grill like this one will be able to grill steaks, grill a pork cheek, grill a brisket, all of that. It can make vegetables, it can make desserts. I love it because it's convection controlled, which means the heat and smoke hit the meat in all areas of the barrel. "
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Cast iron furnace pan
“Whether in the kitchen or in the outdoor kitchen, I love cast iron because it stores heat. It gets very hot and will char the outside of meat, whether it's a pork chop or chicken skin. It gives him the good rind that I want on my flesh. "
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Meat thermometer
“ matter how strong you are, you should have a meat thermometer when cooking meat so that it can be cooked optimally. I use the meater. It is actually put into the steak and put on the grill. I use it with an app on my phone and it warns me when I reach a set temperature. This is a new way of cooking. "
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Carrier utensils (Pliers, plait, spatula)
“I love a good spatula, something that is strong. Traeger makes a great spatula that has plenty of room to pick up large steaks without worrying about them falling off. You can turn them over very easily with this spatula. I also believe in really strong tongs that you can use to pick up and turn a steak. I also like having a pigtail griller. You can pierce the steak, turn and turn it, and then it picks up the steak without dropping it. "
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The provider cookbook
“The vendor cookbook is a great thing because it is very thoughtful of where the meat comes from, how you care for the meat from buying it to freezing it or cooking it (or from the time you catch a fish and what to do with it is). The book covers many different areas: the time in which you chill a moose or a deer or an animal moose for an intestine, how to properly and successfully process and carry out this field maintenance, etc. From the field to the table, that is our life , from going out and refining the skills of killing it and bringing it to the table. There are many steps involved. This cookbook is a great source of information for all of that. "
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