Cook the perfect medium-rare cut of BBQ T-bone beef steak with this revere searing recipe. Barbecued over smoke before seared on high heat, this is the best way to enjoy prized T-bone.
The reverse sear has surged in popularity among steak fans, and the barbecue world is no different. Slow-cooked to the perfect temperature before seared at high heat, this method is ideal for a BBQ smoker. Make the best serving of T-bone steak with our reverse searing recipe.
Are you looking for ways on how to reverse sear t-bone steak? It’s a great way to make sure that a thick steak is cooked correctly. We have all experienced a good steak that turned out to be underwhelming due to undercooking. Let’s take a look at how you can do this like a pro.
What is Reverse Searing?
Reverse searing is a great way to ensure that even the thickest of steaks is cooked through and through, just the way that you like it. Let’s take a look at BBQ reverse searing. In this process, you use a barbeque grill and in some cases, a smoker. Most recipes require you to bake the steak for a bit, and then searing it in a skillet. But there are many ways to skin a cat. A barbeque grill and smoker can do the job just fine.
Reverse searing is used with any thick cut of meat because it cooks the meat slowly and properly. You end up with a tender cut with a crispy and brown outside. The process needs to start with a low and slow cook and then followed by searing at high temperature. Therefore, you can use a smoker for the low heat cooking and then a grill for the high-temperature bit.
To save yourself the stress, it helps if you have a two-phase unit that can do both smoking and grilling. The point is to raise the internal temperature of the steak by cooking it at a low temperature. As the steak cooks from the inside, the outside is relatively untouched. This is the first phase of your reverse sear.
Then from here, you move on to the second face, which is where you cook the rest of the steak and get the outside cooked and brown with the right crust. This is where you use high temperatures.
To prepare a steak for the grill, you must make sure the steak is defrosted but still cold. You can then use a rub of your choice to make sure that you get the seasoning you want. Either keep it simple with just salt and pepper or add other spices to the mix for a dry rub.
Reverse searing steak is all about making sure that the steak is cooked the way you want it cooked. T-Bone steak, unlike poultry, has different ways in which you can cook it. I’m a well-done steak type of person, but for some, this is the cardinal sin, and they would rather have their steak rare, or with a bit of pink in it.
It needs to reach a particular internal temperature for it to be done to your specifications. But the internal temperature it reaches differs depending on how you want your steak cooked and the thickness. Also, cooking times and internal temperature may vary according to the method of preparation and the shape of the meat.
- Rare: Cool red center and 125°F
- Medium-rare: Warm red center and 135°F
- Medium: Warm pink center and 145°F
- Medium-well-done: Slightly pink center and 150°F
- Well-done: Little to no pink and 160°F
Remember that the steak may continue to cook even after you have taken it off the grill. Allow for an increase of about 5°F, meaning that you can remove it from the grill when it is about 5°F from your need’s internal temperature.
How to Reverse Sear T-Bone Steak
Reverse searing a t-bone steak doesn’t need to be rocket science. It’s easy enough when you know what you are doing and also what not to do. Let’s take a look at some of the recipes that you can use to reverse sear your steak to perfection. Also, it works better when the steak is about an inch thick or thicker.