Reverse-Sear Steak

19

PREP TIME

10 min

TOTAL TIME

45 min

Serves

4

Reverse-Sear Steak

Photo, Roberto Caruso.


Ingredients

  • 2 1 1/2-in.-thick bone-in rib-eye steaks , about 500 g each, at room temperature
  • 1 tsp salt

Instructions

  • PREHEAT 1 side of barbecue to medium-high (there should be no direct heat on the other half of the grill). Sprinkle both sides of steaks with salt. Season with pepper.
  • OIL grill. Place steaks on the no-heat side of grill. Insert a probe thermometer into the centre of 1 steak. Grill steaks, lid closed, until internal temperature reaches 105F for medium-rare, 20 to 23 min.
  • REMOVE thermometer and transfer steaks to other side of grill over direct heat. Increase heat to high. Sear steaks until grill marks form, about 2 min per side. Serve with chimichurri grilled potato salad.

 

Chatelaine Quickies: Thai steak salad

Nutrition (per serving)

  • Calories
  • 415,
  • Protein
  • 39 g,
  • Fat
  • 27 g,
  • Sodium
  • 49 mg.

Kitchen tip: This method ensures even cooking and retains juices.

 

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