Reversed Sear Steaks

Morcash Sweat


This is a secret technique conjured up by a professional bbq cooker we met in Augusta, GA at Banjo-B-Que. It won First Place, and if all the steps are done correctly will produce the finest tasting steak you've ever had!

pinch tips: How to Tie a Roast





steaks cut to 1 1/2", 1 3/4" or 2" in thickness. (note if you buy a whole ribeye roast at sam's you can have them cut to 2" thickness.)
canola oil
course grained salt (kosher or sea salt will do.)
temperature probe
barbecue rub (if you like)

Directions Step-By-Step

Coat the steaks with Canola Oil and season with generous amounts of the course grain salt. To add another level of flavor you can add your favorite barbecue rub now.
If you have a temperature probe for grilling, stick in one of the steaks. Cook on low or 200 degrees on the grill. (This takes about 45 minutes to an hour, so be patient.) Check the internal temperature of the steaks. It should reach 115 degrees.
Remove steaks and let rest for 15 to 30 minutes, while you get the grill as hot as your grill will get. You will need a lid to prevent flare ups. Try to max out the heat now.
Sear the steaks for 60 to 90 seconds on the grill. And then let the steaks rest for 15 minutes.
***There is a way to "create" grill marks if your steaks never seem to produce them. A little bit of sugar will produce a "char" because the sugar burns. So, next time you want those grill marks, add a touch of sugar on your steaks. FOR THIS RECIPE DO NOT need to add sugar.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Main Ingredient: Beef
Regional Style: American
Hashtags: #steak, #BBQ, #sear