Hey BBQ fans, it's Fred here, and today we're tackling a technique that's going to change the way you cook steak: the reverse sear! I'm firing up my Pit Boss 1250 Platinum to show you how to achieve steak perfection with juicy, tender results and a killer crust.
Why Reverse Sear?
Traditional steak grilling often leads to uneven cooking - a gray band around the edge with a perfect center is a common issue. Reverse searing solves this by gently bringing the steak to temperature before searing, resulting in edge-to-edge perfection.
Let's Get Grilling!
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Steak Prep: We're using beautiful ribeyes for this cook. Pat them dry and season generously with Kinder's The Blend. This all-purpose seasoning adds incredible flavor without overpowering the taste of the beef.
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Low and Slow: Set your Pit Boss 1250 Platinum to 250°F. Place the seasoned ribeyes directly on the grill grates. Now, here's the key: patience! We're aiming for an internal temperature of 130-135°F for medium-rare. This will take about 30-40 minutes for a 1-inch thick steak. Use a reliable meat thermometer to track the temperature accurately.
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Sear It Up: Once your steak reaches the target temperature, crank that Pit Boss up to 500°F and open the sear plate. We want those flames! Sear each side of the steak for about 1 minute to develop a beautiful crust.
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Rest is Best: Remove the steaks from the grill and let them rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is tender and flavorful.
Why This Method Rocks:
- Edge-to-Edge Perfection: Say goodbye to the gray band!
- Maximum Juiciness: Low and slow cooking locks in moisture.
- Flavor Explosion: The sear creates a crust that's bursting with flavor.
Ready to give it a shot? Fire up your Pit Boss and try this technique. You won't go back to the old way of grilling steaks!
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