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Reverse searing steak (indirect and direct cooking)
For thicker cuts of steak such as rib-eyes, tomahawks or restaurant cut steaks (over 4 cm in thickness),
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 heavily 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 SPIRIT EX, 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 SPIRIT EX 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 1 and 2 on HIGH (burners 3 and
sear burner OFF) according to the instructions
in the owner's guide.
5. Close the lid and preheat the barbecue with
burners 1 and 2 on HIGH and the burner 3 and
sear burner OFF for 15 minutes.
Reverse searing:
1. After preheating for 15 minutes, your barbecue
is ready to cook. Leave burner 3 and sear
burner OFF and burners 1 and 2 on HIGH.
2. Open the lid, brush the cooking grills
clean with a wire bush. If you are using
WEBER 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 3 (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
the 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 3 (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 900. 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 900. 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 during
indirect cooking, the more consistent the internal
doneness will be.
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