Reverse Searing Steak Using The Sear Burner (Indirect Then Direct Cooking) - Weber GENESIS Manual

Reverse searing steak (indirect and direct cooking)
For thicker cuts of steak such as rib-eyes, tomahawks or restaurant cut steaks (greater than 4 cm
thick), a great alternative to the direct grilling method is the reverse sear method. This method of
cooking slowly raises the temperature of your steak and then finishes by charring the outside over a
searing heat. It relies on using a good quality meat thermometer to accurately gauge the 'doneness' of
your steak, so you can ensure it's cooked to your liking. An internal meat temperature cooking chart is
included at the end of this book.
Preheating for reverse searing:
Whenever you use your GENESIS, it's important
to preheat the barbecue first with the lid closed.
This ensures the porcelain enamelled cast iron
grill is searing hot when you start cooking.
To preheat your GENESIS for reverse searing:
1. Check that all burner control knobs are in the
OFF position and check with the supplied tank
scale that there is sufficient gas in your bottle
(for LPG models).
2. Open the lid.
3. Turn the gas supply on at the source.
4. Light burners 2 and 3 on HIGH (burners 1 and
sear burner OFF) according to the instructions
in the owner's guide.
5. Close the lid and preheat the barbecue with
burners 2 and 3 on HIGH and the burner 1 and
sear burner OFF for 10 minutes.
Reverse searing:
1. After preheating for 10 minutes, your barbecue
is ready to cook. Leave burner 1 and sear
burner OFF and burners 2 and 3 on HIGH.
2. Open the lid, brush the cooking grills clean
with a wire bush. If you're using CONNECT or a
similar meat probe thermometer, place the tip
of the probe into the centre of the meat. Place
your oiled steak directly on the grill above
burner 1 (unlit).
3. Close the lid and cook until the internal
temperature of your steak is about 15°C below
the desired final internal temperature (refer to
cooking chart at the end of this book).
4. Open the lid, turn on your sear burner. Close
the lid and continue to cook for another 2-3
minutes over burner 1 (unlit).
5. When the internal temperature of your steak
is about 10°C below the desired internal
temperature open the lid and move your steak
onto the grill directly above the sear burner.
Close the lid and cook for 45-60 seconds.
6. Open the lid and rotate the steak 90 degrees.
Close the lid and cook for a further 45-60
seconds
7. Open the lid and turn the steak over. Close the
lid and cook for a further 45-60 seconds.
8. Open the lid and rotate the steak 90 degrees.
Close the lid and cook for a further 45-60
seconds.
By reversing the order of indirect and direct
cooking, you'll find your steak has a very even
doneness inside, while still having a char-grilled
flavour on the outside. Once you master the
basics of this method, we encourage you to try
reverse searing your steak using lower settings
for the indirect cooking, because the more slowly
you raise the temperature of your steak the more
consistent the internal doneness will be.
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