Reverse Sear Cooking

Ingredients: 

Ground Black Pepper

Sea Salt

Futari Wagyu Cuts Recommended: Tomahawk, OP Ribs, T-bone steak

• Spread Ground Rock Salt and Ground Pepper over the whole cut.
• Liberally sprinkle your desired Meat Rub and place onto a raised cooling rack within your baking dish.

 After an hour’s resting period at room temperature:

• Preheat either your BBQ or a pan on the stove, ensure BBQ is clean from previous oils and residue.
• Sear meat for approximately 1 minute per side on all sides.
• Ensure oven is preheated to 100 degrees celsius. 
• Place meat back on the raised cooling rack in your baking dish.
• Record time and leave for approx. 45 minutes, looking for an internal temperature of 56 degrees celsius. 
• After 45 miniutes, take meat out of oven, cut and check the centre.
• It should be red in the centre, with greying edges to a quarter of the way.
• Cook both sides on the open BBQ Flame for 2 – 3 minutes looking for a charcoaled finish.
• Be aware that this final cooking process can either flame up or overcook the meat if not handled correctly.

Bon Appetit !