If you picked up a thick steak from the store on your way, forget the traditional way of preparing a grilled steak.
A thick steak is easily left raw in the middle. Mari Moilanen
If the steak is a couple of centimeters thick, cooking it on the grill as it is is challenging. Traditionally, the steak is first cooked on high heat and then allowed to rest for a while.
The end result is delicately uneven: the surface is shriveled, but the interior may still be raw. This problem is tackled by reverse searing. It’s the perfect way to cook thick grilled steaks.
In order for the thick steak to cook evenly, it is first pre-cooked in indirect heat in a grill or oven so that its internal temperature reaches a temperature of about 48 degrees. In this case, the surface of the steak is still firm, but in the next step its surface is crisped up nicely.
Finally, the steak must be placed directly on the glowing coals. Mari Moilanen
When the steak has reached the desired internal temperature during pre-cooking, it is removed from the oven or grill.
The grill knobs are turned to full or the steak is placed directly above the glowing coals. The steak is finished by frying it on both sides in a hot grill.
This way, the steak will look delicious and it will get more flavor in the sizzling hot grill. The steak gets a crispy frying surface and is as juicy as anything. You can’t resist this steak. This kind of grilled steak is available once or twice a summer.
This is how the world’s best grilled steak is created.
The world’s best grilled steak with reverse searing technology
(for 4 people)
1.2-1.5 kg tomahawk or t-bone steaks
finger salt
black pepper
1. Heat the grill to 100 degrees. Insert the meat probe into the thickest part of the steak and place the steak on the grill over indirect heat. Cook until the thermometer reads 48 degrees.
2. Heat up the grill and cook the steak on the good grilling surfaces on both sides until the internal temperature is around 54-55 degrees. This way, the steak will be medium, because the internal temperature will still rise a little after removing it from the grill.
3. Salt and pepper.
Wine recommendation
A good steak deserves a delicious wine. The grilled steak is paired with a juicy and strong red wine. Cabernet Sauvignon and a suitably rosy steak go hand in hand. Their flavor combo is mouth-wateringly delicious.
The Chilean Errázuriz Max Reserva Cabernet Sauvignon 2014 (€39.99 / 1.5 l) is a perfect steak wine: it is a full-bodied, nicely tannic wine, with a juicy jam that is so perfect for a steak meal.