Meat – ✔️. Smoke – ✔️. Fire – ✔️. Beautiful results every time – ✔️. You’d be hard pressed to beat a reverse seared steak with a little oak smoke and a dirty sear.
Take a thick cut of sirloin steak, smoke it for 30 minutes or so over indirect heat with a little oak smoke before a ‘dirty’ finish in the charcoal and a chimichurri baste and you have everything you could want in a steak.
Show off to your guests different bbq techniques; add a little smoke for amazing flavour, toss onto white-hot coals for a fiery char, before brushing with homemade chimichurri.
what you’ll need
Equipment: BBQ with dome/lid (I used my Kamado Joe)¹. Basting brush.
¹ If you have both a bbq with lid and a separate grill, it works even better to set up both for this cook.
reverse seared steak:
- thick cut sirloin steaks, (the thicker the better!)
for the chimichurri baste:
- 4 garlic cloves, minced
- 1 tsp chives, finely chopped
- 1 tsp parsley, finely chopped
- splash of sherry vinegar
- 1 chilli, deseeded and finely chopped
- 2 tbsp olive oil
- tsp salt
- tsp pepper
Light up your bbq and bring it to 150C with the coals banked for an indirect cook.
Remove your steaks from the fridge and season generously with salt and pepper. Leave to come up to room temperature.
When the bbq is ready, add a chunk of whatever smoke you want – oak’s my favourite here – and lay your steaks on the opposite side to the coals. Close the lid and smoke till an internal temperature of 50-52C for rare or 52-54 for medium rare. Took around 20 minutes to get to 50C.
Meanwhile, toss all your ingredients for the baste into a bowl and mix well. If you want you can throw them into a blender and whiz up that way.
Remove from the bbq and open the lid and bottom vent to get the coals hot. If you have a separate grill, throw in a handful of coals and light it when you put the steaks on. By the time they are smoked, the coals will be white hot and perfect for a sear.
After a few minutes, lay your steaks directly on them and cook ‘dirty’ for 30-45 seconds each side or until you have some good colour on the steaks.
Remove from the coals. Brush the chimichurri baste on both sides before covering with foil and leaving to rest for 10-15 minutes.