Reverse Sear Steak: The Pit Boss Method

If you’ve been searching for a way to perfect your steak-cooking game, the blog post topic of pit boss reverse sear steak could be the culinary technique that elevates your grilling to the next level. Revered by chefs and BBQ enthusiasts, the reverse sear method is an innovative approach to cooking steak that promises a perfectly cooked interior and a beautifully charred crust. Let’s dive into this guide on how to master the reverse sear on a Pit Boss grill.

Understanding the Reverse Sear Technique

Before we get to the nitty-gritty of reverse searing on a Pit Boss, it’s essential to understand what makes the reverse sear method so effective. Unlike traditional grilling methods where you start with a high heat to sear the steak and then move it to a cooler part of the grill to finish cooking, the reverse sear flips this process on its head. You begin by slowly cooking the steak at a lower temperature and only sear it at the end for that perfect crust.

Why Choose Reverse Sear on a Pit Boss Grill?

A Pit Boss grill is particularly well-suited for the reverse sear technique due to its versatility and precision temperature control. By utilizing a Pit Boss, you can maintain a consistent low heat for the initial cook and then ramp up the temperature for the final sear without the fuss of transferring the steak to different heat zones.

Step-by-Step Guide to Pit Boss Reverse Sear Steak

Step 1: Preparing Your Steak

Choose a thick-cut steak, ideally at least 1.5 inches thick, as thinner cuts won’t benefit as much from the reverse sear. Season your steak generously with salt and your choice of spices. Let it sit at room temperature for about 30 minutes before cooking.

Step 2: Preheat Your Pit Boss Grill

Set your Pit Boss grill to smoke mode or the lowest temperature setting. You’re aiming for an ambient temperature of around 225°F (107°C). Allow the grill to preheat for 15 minutes to ensure it’s ready for your steak.

Step 3: Slow Cooking the Steak

Place the steak on the grill away from direct heat. Close the lid and cook until it reaches an internal temperature of about 10-15 degrees below your desired final temperature. Use a meat thermometer to check the doneness. This could take anywhere from 30 minutes to over an hour depending on the thickness of the steak and the exact temperature of your grill.

Step 4: Searing the Steak

Once the steak has reached the target internal temperature, remove it from the grill and let it rest while you increase the temperature of your Pit Boss to its highest setting. Once the grill is searing hot, place the steak back on the grill. Sear it for 1-2 minutes on each side to achieve that coveted crust.

Step 5: Rest and Serve

After searing, transfer the steak to a cutting board and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and tender bite. Slice against the grain and serve immediately.

Tips for a Flawless Reverse Sear

Invest in a Reliable Thermometer: Using a meat thermometer is crucial for monitoring the internal temperature of your steak during the slow-cooking phase.

Resting is Key: Never skip the resting period after the initial cook and after the final sear. This step is critical for a juicy steak.

Experiment with Wood Chips: For an added smoky flavor, consider using different types of wood chips in your Pit Boss during the slow-cooking phase.

By following this guide, you’ll be able to showcase the sublime results that can be achieved with the pit boss reverse sear steak method. It’s a game-changer for any steak enthusiast looking to notch up their grilling prowess.