Separate Colour from Cook

Separating the Colouring process from the Cooking process will give you control and take the pressure out of the cooking.

There are a number of ways to do this:

Reverse Sear is a classic method. The idea is to get some heat into the food before you put the colour on.

It can be as simple as Grilling the colour on then backing off the heat to let the food cook through.

Try this Reverse Seared Steak.

Bringing heat into the food before searing is a classic method and it makes catering for a huge crowd easy.

For Example, if you have your steak at 45°C (113°F) before you sear, the average steak will increase to 52-55°C (125-130°F) in the process of searing colour onto both sides and the steak will be perfect Medium Rare.

If you want Medium, start searing when the internal temperature of the steak is 53-55°C (127-131°F).

You can see that if you have control over the Temperature, you can achieve a predictable perfect result every time.

To get your Steaks up to temperature you could Sous Vide, or just put them in a low temperature environment (like a smoker)

In a Gas BBQ, I put the steaks one side while I have only one burner lit on the other side.

Cooking Reverse Sear does not Stress or Tension the meat as much, it is only exposed to the crazy hot heat for a couple of minutes

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