PRST STD US POSTAGE PAID BOISE, ID PERMIT 411
1180 N. Town Center Dr. Suite 100 Las Vegas, NV 89144
1
Every Cut of Meat Tells a Story
The ‘Man Card’ Redemption Win a FREE Pit Barrel Cooker!
2
3
A Classic Family Recipe From Danny McTurnan
4
The Killer Reverse-Seared Ribeye Steak
The Killer Reverse-Seared Ribeye Steak HOW TO TAKE YOUR STEAK FROM ORDINARY TO EXTRAORDINARY!
It’s time to sear! Once the steak has reached 130 F (or your desired temperature) and when the charcoal is screaming hot, you’re ready for the last step. There are different methods you can use to achieve the sear, but for this recipe, we used a cast iron flat top. You can also use a cast iron skillet or screaming hot grill grates. Place the flat top on the grill and let it heat up. Then add some clarified butter to the griddle top. The butter will help the steak form the perfect caramelized crust.
There is nothing quite like a reverse-seared steak. It’s a technique that goes back about a few decades, and it’s still a relatively unknown cook to most, but it’s guaranteed to knock your socks off with the mouthwatering flavors it produces. When you want tomaximize that steak flavor —not tomention that juicy tenderness— the reverse sear is the way to go. It’s all about cooking the steak low and slow first, before giving it a flavor- defining sear. Inmost cases, you can use the steak of your choice, but this recipe was developed for ribeye. Feel free to adapt it to your tastes. Let’s get started! Start by preparing themeat. Let the steak come up to room temperature. While it’s out, season the steak with freshly ground black pepper and coarse-ground kosher salt. Then, light up your cooker and preheat to 250 F.
on the cooker and insert a meat thermometer. Cook until the inner temperature of the steak reaches 120 F. At temperature, quickly remove the steak from the cooker and wrap it loosely in foil to rest for a few minutes, or long enough for the steak to reach 130 F for medium-rare doneness. As the steak rests, open the dampers and leave the lid open. You want to get the charcoal to get nice and hot for the upcoming sear.
Add the steak! Sear for about one minute per side. For thick-cut steaks, sear all the sides as well.
And that’s it —serve immediately and enjoy!
If you’re not in the FB forum yet, go to gsa.life/June2018 to learnmore!
Now it’s time to smoke the steak. With the steak at room temperature, place the ribeye
4
grillingandsmokingassociation.org
Made with FlippingBook Annual report