Reversed Seared T-Bone Steak
By: Mikkel Lunde.
Pitmaster: Badboy Butchers BBQ
One of the most foolproof, most consistent, easiest, and best methods of cooking a T-bone steak is using the reverse seared method. First cook the steak on the grill using indirect heat and then sear it on direct heat for a beautiful crusted surface.
For this recipe, we use the CookPerfect Wireless Thermometer.
Ingredients:
- 800 - 1000 g T-bone steak
- 1 tbsp. mustard seeds
- 1 tbsp. coriander seeds
- 1 tsp. chili flakes
- 1 tsp. instant coffee
- 1.5 tbsp. rock salt
- 1 tsp. granulated garlic
- 1 tbsp. freshly ground black pepper
- 1 tbsp. olive oil
Method:
Step 1: Dry roast mustard seeds, coriander seeds, chili flakes and instant coffee until they become aromatic.
Step 2: Grind the remaining dry ingredients using a mortar and pestle.
Step 3: Grind the spices until you get a medium coarse consistency.
Step 4: Rub the T-bone with olive oil and spices.
Step 5: Let the T-bone rest uncovered in the fridge for 1 to 1.5 hours.
Step 6: Insert the CookPerfect Wireless thermometer and set the temperature to 54℃ for medium-rare.
Step 7: Cook the T-bone steak on a grill set to 125℃ indirect heat. Grill until browned at 325-250℃ direct heat before serving.
Step 8: Let it rest uncovered for 15-20 minutes.
