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Reverse Seared Beef Steak (Read 137 times)
 
Dec 27th, 2017 at 9:39pm

tadpole   Offline
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Leinster, WA, Western Australia, Australia

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Ingredients
Thick lump of steak
BBQ steak rub
Veges

Method
Cover steak in the rub and sit in the fridge for a couple of hours. Preheat a kettle BBQ to a low heat (around 120°C), put steak in on opposite side to heat beads and throw some wood chips on top of the beads. Cover and allow meat to smoke and slowly warm up for about an hour and a half. When internal meat temperature reaches 44°, remove from heat and allow to rest while preheating grill on the barbecue. When hot, throw it on and cook till desired doneness is reached (I aimed for 55° medium rare but turned out a medium). Serve with barbecued vegies
 
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Reply #1 - Dec 28th, 2017 at 10:31am

Derek   Offline
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Nice looking lump of beef.

Do you use a meat temperature probe??
 

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Reply #2 - Dec 28th, 2017 at 2:07pm

tadpole   Offline
COCIA® Admin Team
I Love camping, fishing
and 4WDing
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Last online: Yesterday at 10:00pm

Leinster, WA, Western Australia, Australia

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I used a cheap one my wife uses when cooking cakes, but want to get a better one as I'm hoping to do more meat like this in the future. That lump of meat came from a Woolworths click and collect, it was meant to be a kilo of steaks and not what we ended up with. Wasn't really suitable for cutting into separate steaks
 
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