Reverse sear is my favourite way to cook a steak. However, taking my delicate, sensitive parts out in a Canadian Rockies winter is a daunting prospect.
Today is the negative one anniversary for The Woman of My Dreams (WOMD) and I as we are getting married on Feb 14, She advised we were having a 1 inch thick striploin from the freezer, mashed potatoes, mushroom gravy, and green beans. WOMD and I aren't married yet and she is still a flight risk. So, I am following orders for the time being.
I would normally have cooked the steak inside in the winter but the temperature got up to 4 C today so I decided my tender parts could take a reverse sear.
I patted the steak dry with paper towel and gave it a generous sprinkling with a seasoning I found in the supermarket and have become fond of. I let it sit for 30 minutes.
I preheated the Traeger Timberline to 105 C (225 F) with the supersmoke setting on.
I put my Thermoworks thermometer in the steak and smoked it until the internal temperature was 27 C (80 F).
I turned my Weber Genesis barbecue on high and shut it up to get really hot while the steak continued to smoke in the Traeger.
When the internal temperature got over 38 C (100 F), I put it on the hot barbecue.
I cooked it for 2 minutes on one side and then turned it.
Another couple of minutes got the internal temperature to 53 C (128 F) and I pulled it off and let it rest for 10 minutes.
Then, I sliced it into 3/4 inch pieces on the bias and served.
I served up the rest of the ordered meal.
The verdict:
There is no way I cook a steak that turns out as moist and tender as this any other way. It was so good.
It will be so nice when we're finally married and I don't have to do as I'm told.
Disco
Today is the negative one anniversary for The Woman of My Dreams (WOMD) and I as we are getting married on Feb 14, She advised we were having a 1 inch thick striploin from the freezer, mashed potatoes, mushroom gravy, and green beans. WOMD and I aren't married yet and she is still a flight risk. So, I am following orders for the time being.
I would normally have cooked the steak inside in the winter but the temperature got up to 4 C today so I decided my tender parts could take a reverse sear.
I patted the steak dry with paper towel and gave it a generous sprinkling with a seasoning I found in the supermarket and have become fond of. I let it sit for 30 minutes.
I preheated the Traeger Timberline to 105 C (225 F) with the supersmoke setting on.
I put my Thermoworks thermometer in the steak and smoked it until the internal temperature was 27 C (80 F).
I turned my Weber Genesis barbecue on high and shut it up to get really hot while the steak continued to smoke in the Traeger.
When the internal temperature got over 38 C (100 F), I put it on the hot barbecue.
I cooked it for 2 minutes on one side and then turned it.
Another couple of minutes got the internal temperature to 53 C (128 F) and I pulled it off and let it rest for 10 minutes.
Then, I sliced it into 3/4 inch pieces on the bias and served.
I served up the rest of the ordered meal.
The verdict:
There is no way I cook a steak that turns out as moist and tender as this any other way. It was so good.
It will be so nice when we're finally married and I don't have to do as I'm told.
Disco
