I am really liking the smoked paprika and garlic flavor combination and I’ve been playing with it a lot lately. About a year ago, my husband and I tried the reverse searing technique for the first time. We LOVE it. Without a doubt, reverse searing produces the best, most evenly cooked steak imaginable.
Contrary to conventional methods, this means roasting the meat very slowly at low temp first and then searing it at the end. We have reverse seared several steaks this past year and the only downside to the method is that it does take quite a while compared to the traditional quick sear on each side grilled steak. However, Reverse Searing is worth the extra effort every single time. I can not recommend this method highly enough.
A couple weeks ago, we were planning to grill these steaks using the tried and true reverse sear method. I remembered a comment I read about using the oven for the first stage of cooking. I decided to try that, cross my fingers and then finish them on the grill. Luckily, it worked beautifully. For those of us living in the desert and unaccustomed to chilly weather, the 40 degree temperature was enough to make me want to limit my time outdoors. (Go ahead, mock me. It was cold.) Any number of different rubs or marinades would have been great on these steaks. Even with nothing more than a bit of salt and pepper, reverse seared steaks are amazing every single time. Take the time one of these days and try it for yourself. You will have a hard time ever again just tossing a steak on the grill for a quick sear.
