Skinnies!
Grant Neal from The Smoking Joint  filmed this awesome quick intro to reverse searing steak filmed straight after work, by his beautiful 10 year old daughter
 

We were gifted this stunning dry aged Mayura Wagyu t-bone and after Skinnymixer’s input we decided to cook it up with charred radicchio & witlof drizzled with my balsamic reduction (THMV) & Thermomix steamed then roasted duck fat kipfler potatoes!

See the helpful ‘How to Reverse Sear Steak’ video below for a how to guide for reverse searing steak

I honestly welled up with tears in my eyes when I tried it – I can?t even understand how food can taste this good. Well and truly ruined going out now, and the crazy thing is it?s so easy. You don?t have to be a world champion like Mr Hollywood – I cook steak like this (well… not this fancy!) at home at least once a week.   

 

Some key points of reverse searing beef steak:

Keep it simple with a Texas Dalmatian rub: 1 part coarse kosher salt, 2 parts coarse pre ground black pepper.

Cook at a temperature of 225F or 107C in your smoker, bbq or oven until an internal temperature for medium rare of 135F or 57.2C.

Let it rest for at least 10 minutes before doing a quick sear on either side for 30 seconds: this can be done over charcoal, gas bbq or a super hot pan. You want the target temperature of your grill or pan to be 550F or 287C before putting your meat in to sear.

Let i...