SEPARATE COLOUR FROM COOK
Separating the Colouring of the meat from the Cooking of the meat will give you control and take the pressure out of the cooking process.
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 blanching sausages before you cook them.
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 nice colour onto both sides and the steak will be perfect Medium Rare.
Want the steak 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 them on one side while I have only one burner lit on the other side.
Cooking Reverse Sear brings most of the heat into the meat slowly, it does not Stress or Tension the meat as much, it is only exposed to the crazy hot heat for a couple of minutes.
This slow cooked Rack of Ribeye is seared before the slow cooking as the cooking temperature is not high enough for any browning of the meat to occur.
Not only does this provide the most succulent roast you will ever have but it is also the simplest roast to do, after the initial browning of the meat, there is nothing to do except wait for the cooking to finish!
