Recipe: Barbecue Mafia’s Guide To Reverse Searing The Perfect Steak
Recipe by Gareth Dosser from Barbecue Mafia
If you’re a meat aficionado in Brisbane, you’ve probably heard of Barbecue Mafia. This low and slow BBQ team are well known for their range of spice rubs and seasonings, as well as barbeque pop-ups all over town.
One of their most popular rubs is the Mafia Steakout BBQ Rub, a dark and rich rub that, when pressed onto your beef before cooking, gives it a beautiful black charred “dark bark” appeal.
We spoke to owner Gareth Dosser about how to use the rub at home to create the perfect reverse-seared steak.
What you need
- A Weber Kettle or Charcoal Barbecue, or you can use the oven and hot plate
- Hot pan or skillet if using an oven
- Probe thermometer, 1-3 second read is ideal
- Sharp butchers or carving knife to slice
- Aluminium foil
- 1x thick steak such as a sirloin, rump, bone in ribeye or tomahawk. It needs to be at least 1 inch thick so ask your local butcher to slice it to your requirements
- 30g of Barbecue Mafia Steakout Rub
Heat your Charcoal Barbecue or oven to approximately 100-110ºC. You’ll need one basket of charcoal if using a Kettle.
Lightly oil the steak and coat it in a light sprinkle of Steakout Rub, patting down to ensure an even coverage.
Place the steak in the barbecue or oven and slow cook until the internal temperature reaches 50ºC. Use a probe thermometer to check the temperature and make sure you probe the thickest or middle part of steak, depending on the cut.
Once the required temperature is reached, remove the steak and let it rest for at about 20 minutes, covered in alfoil.
Once rested, place the steak on the grill directly above the charcoal (if using a charcoal barbecue) and sear for one minute on each side. If you’re using an oven, preheat a pan or skillet until it is smoking hot, then sear for 1 minute each side.
Slice and eat your perfectly cooked steak immediately. Because you’ve already well rested it in between, you don’t need to rest it again at the end.