Scotch fillet steaks reverse-seared using a Flaming Coals Offset Smoker

 

The two things we were looking while cooking steak are soft, juicy meat and a flavorful seared crust. We can get both thanks to this reverse sear method! What's best? Actually, it's very simple.

Purchase a scotch fillet roast from your local butcher that is of the highest possible quality. The Flaming Coals bovine espresso beef rub should be lightly applied after the meat has reached room temperature. This rub is a surefire way to improve the flavour of your steaks because it is so salty and peppery!

 

 

Before placing the roast into the Flaming Coals Offset smoker, let the rub soak into the meat for around 20 to 30 minutes (which was pre-heated to 275f). To guarantee that the cooking chamber maintains the proper temperature throughout the whole cook, we are using ironbark splits as our prefered fuel and operating the temp master pro-control fan.

 

 

Your roast should be removed from the smoker after the internal temperature reaches 120°F and placed in a covered aluminium tray for 10 to 15 minutes to allow the meat to rest and the juices to settle.

 

 

After resting, cut the roast into thick, juicy steaks and get the Flaming Coals offset smoker firebox ready to sear them over the coals. For the today's cook, we are using 4x 20-second turns to get the lovely grill markings. To achieve the ideal medium-rare, however, make sure to turn as frequently as required. The interior temperature should not be more than 130–135°F.

 

 

Remove from the firebox, slice, and serve right away. Since you rested the steak before searing it, there is no need to wait.

 

Serve with a nice glass of wine and your favorite side salad.

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by: Michael Wilkie