Nick Prochilo
Chef Extraordinaire
With Larry always talking about reverse sear, I decided to give it a try. I was talking to my dentist a few weeks back and he said he had a chef from Peter Lugers in a few days before me. Once they had him gassed, he started talking about how they cook steaks, so I thought it would work perfect with a reverse sear. I marinaded a top round (Yeah, just like Larry) overnight in Balsamic vinegar and salt. Leave it out on the counter foe a few hours before it goes on the grill. He said to bring it to room temp. A lite coating of evoo, garlic powder, onion powder and black pepper on both sides. I put it on the grill in an aliminum pan until it hit 100*. Took it off the grill and let that mother heat up until it hit 700*. Seared it on both sides and off it came. The only problem I had was it was closer to 116* when it came off the first time. I have to work on my timing. All in all it worked pretty good. I'm gonna give this reverse sear a try again the next time I do steaks. Thanks Larry!
Looks like I'm set for lunch for the week.
Looks like I'm set for lunch for the week.
