For Father’s Day, lots of folks like to grill dear ol’ Dad a thick, juicy steak. That’s nice but here’s a piece of advice – you should ask your father first.
For me, I love being out there manning the grill, feeling the heat of the action and being in control of the flame. So to have someone do that instead of me is more of a trick than a treat. So if your dad is like me, instead of stealing the thrill of the grill from him, splurge on high quality (prime, all natural, etc.) steaks and let him have his fun.
If your dad wants you to do the grilling, fire it up and do it special. I can’t think of a better way to treat that special steak than using the reverse sear or “sear in the rear” as Meathead calls it. The reverse sear technique takes a good bit longer than regular direct grilling but it creates the perfect, evenly cooked interior with a flavorful, crispy exterior crust. Another benefit is that reverse searing makes it easier to hit your target internal temperature without overshooting it. To do a reverse sear, you start by slow roasting the steaks over low, indirect heat until they are almost done and then finish them by searing directly over high heat.
I picked up a pair of prime, all-natural strip steaks and decided to use the reverse sear technique on my Char-Broil Gourmet TRU-Infrared gas grill but the technique works just as well on charcoal grills.
First, a bit about “rubs” or seasonings for steak. Good steaks don’t need much other than quality salt, black pepper and a grill to make a perfect steak. If you want a little more, you can make a simple rub of three parts sea salt, two parts black pepper and one part granulated garlic. My NMT Beef Rub is as fancy as I like to go and it has smoked sea salt, black peppercorns, green peppercorns, dried minced garlic, dried minced onion, dried red and green bell peppers, and dried oregano. I store it whole so it will stay fresher until I grind it to use.
Here is how to set up a gas grill for the reverse sear technique. I only turn on the far left burner since it can keep the temperature at 250-300 degrees. You can see the wood is above that burner on the infrared emitter. The steaks are on the far right side away from the direct heat. If you have a two-burner grill you can still do this but you should protect your steaks from the heat by placing them on a rack above a quarter sheet pan (shown in the resting picture a few shots below).
Your cooking temperature should stay pretty steady between 250-300 degrees.
Sure you could cook the veggie stir fry inside but when it is beautiful outside, why would you want to?
Once you start stir frying, you won’t have much time so make sure you have everything prepped in advance and ready to go.
Resting steaks on a raised rack like this prevents trapping heat between the bottom of the steak and the flat surface. Otherwise the trapped heat will steam your steak’s surface, opening up the pores and causing juices to leak.
Stir fry dishes make great use of a side burner and are a quick way to work more veggies into your meals.
You can add some more chips during the high temperature sear portion. It won’t add much smoke flavor during such a short cook but it doesn’t hurt anything either. I just like the smell of it while I’m cooking.
You can serve immediately without resting because the steak has already rested between the slow roast and the sear, allowing the temperatures and juices to balance out evenly.
See? Unlike direct grilled steaks that usually have a layer of well done, a layer of medium, and then medium rare at the center only, these reverse seared steaks are medium rare edge to edge.
But whether you grill it or Dad grills it, remember that the important thing is to spend time with family. And the grill is a great place to do that.