For Father’s Day, lots of folks like to grill dear ol’ Dad a thick, juicy steak. That’s nice but here’s a piece of advice – you should ask your father first.
For me, I love being out there manning the grill, feeling the heat of the action and being in control of the flame. So to have someone do that instead of me is more of a trick than a treat. So if your dad is like me, instead of stealing the thrill of the grill from him, splurge on high quality (prime, all natural, etc.) steaks and let him have his fun.
If your dad wants you to do the grilling, fire it up and do it special. I can’t think of a better way to treat that special steak than using the reverse sear. The reverse sear technique takes a good bit longer than regular direct grilling but it creates the perfect, evenly cooked interior with a flavorful, crispy exterior crust. Another benefit is that reverse searing makes it easier to hit your target internal temperature without overshooting it. To do a reverse sear, you start by slow roasting the steaks over low, indirect heat until they are almost done and then finish them by searing directly over high heat.
I picked up a pair of prime, all-natural strip steaks and decided to use the reverse sear technique on my Char-Broil Gourmet TRU-Infrared gas grill but the technique works just as well on charcoal grills.
Reverse searing gives steaks a consistent pink center from edge to edge.
- 2 tablespoons peanut oil, divided
- 2 beef strip steaks
- 2 teaspoons beef rub
- 1/4 cup beef broth
- 3 tablespoons marsala wine
- 1 tablespoon Worcestershire sauce
- 2 tablespoons cold water
- 1 tablespoon corn starch
- 4 ounces oyster mushrooms
- 8 ounces asparagus, cut into 2-inch pieces
- 1/4 cup diced spring or green onions
- 1 tablespoon chopped fresh garlic
- Salt and pepper to taste
- Set up your grill for indirect heat and pre-heat it to low (250-300°F).
- Add 1 cup of Char-Broil Whiskey Wood Chips according to your grill's User Manual.
- Use 1-2 teaspoons of the oil to very lightly coat your steaks. Season with the steaks on both sides with the beef rub. Insert the probe of a remote probe cooking thermometer into the side and in the center of one of the steaks. Set the alarm for 5°F less than your desired finished internal temperature. For example, I wanted medium rare (130-135°F) so I set my alarm for 125°F.
- When the wood chips begin to smoke, place the steaks over the indirect side of the grill. Cook until the steaks reach 5°F less than your target, about 50 minutes for most steaks, but go by temperature, not time. I like to flip the steaks once they hit 100°F, just to be extra sure they cook evenly. Keep the temperature probe in the steak once it comes off and keep an eye on the temperature as it continues to rise while the steaks rest.
- Remove the steaks to a resting rack and turn the grill up to high heat (500°F).
- Place a wok or skillet over high heat on your side burner or on the stove and add the remaining oil. In a bowl, whisk the beef broth, marsala wine and Worcestershire sauce together. In another small bowl, whisk the water and corn starch together to make a slurry.
- Once the oil is heated and shimmering, add the mushrooms and asparagus and stir fry for 4 minutes. Add the onion and garlic and stir fry another minute. Add the beef broth mixture and simmer for 2-3 minutes. Taste and season with salt and pepper as desired. (We use about 1/2 teaspoon salt and 1/4 teaspoon pepper.) Stir in the slurry, toss to coat and remove the wok from heat when the liquid thickens into a sauce. Cover to keep warm.
- By now, your grill should be preheated and the temperature of your steaks should have quit going up. Return the steaks to the grill directly over high heat and grill 90 seconds per side, rotating the steaks a quarter turn halfway through the time for each side.
- Remove and serve immediately with the stir fry.