Once you’ve chosen a great cut of steak that grill expert and author of the Provider Life Cookbook helped you choose in the previous story, it’s time to cook it in a back-baked style. I did!
Baking the perfect steak is not a long process, but it is accurate. Temperature, time, seasonings and utensils are important. Belding describes it all in a four-step process: This grill recipe is a little different from most. Most people bake steaks first, but Belding prefers to bake steaks back to clean the outer bark and keep it soft and juicy.
Try this recipe. That way, you’ll never burn the same thing again!
Chad Belling’s Reverse Shea Steak Guide
Things necessary: Grill, dry lab, thermometer for meat, cast iron frying pan, tongs. (See below for specific product recommendations from Belding.)
Step 1: Apply dry love
Remove the thawed steak from the refrigerator and thoroughly massage the seasoning into the meat with your favorite dry love. This step is important for maximizing flavor. Belding has its own line of 10 types of love on TheProviderLife.com.
“Whether you’re talking about steaks, beef, or wild games, I really believe in dry love,” says Belding. “The dry rubbing penetrates the steak into the pores and you can get a really good flavor through the resting and cooking processes. I rub the dry rubbing completely every square inch of the steak. Likes to mix with drop tine using the friction of the cross line of provider life. “
Step 2: Preheat the grill to 300ºF while resting the steak
Belding should be left at room temperature for 15-20 minutes before cooking the steak. Meanwhile, he heats the grill to 300ºF — no more. If this doesn’t sound hot enough for you, it’s probably because you’re thinking of traditional sheer. It is the steak that is first exposed to the highest temperature and often uses a cast iron skillet. please do not worry. Use the frying pan only on the back end.
“Many people think it should be baked before grilling,” says Belding. “Through the Whiskey Bent BBQ Chadward, we learned what we call reverse shearing, which makes a truly aesthetic and nice looking steak with grill marks and bark. Soft and sticky. It ’s not a thing, it ’s a steak. ”
Step 3: Cook the steak on the grill to 122ºF and prepare a cast iron skillet
Throw the steak on the preheated grill and prepare a cast iron skillet for when removing the meat from the grill (either on the home stove or on the grill if you have one). Using a meat thermometer, grill the steak until it reaches 122ºF, remove it and transfer it to a heated frying pan.
Step 4: Cut the steak in a cast iron skillet, let it rest and enjoy
“Look at it for two minutes on both sides,” says Belding. “The internal temperature will reach about 130 to 131 degrees. Remove it from its reverse sheer heat, leave it at room temperature for 10 minutes, then slice it against the grain. The temperature is about 132 to 133 degrees. Degrees, medium temperature inside, perfect raspberry reddish color inside. Really nice bark and char on the outside, tasting some of the smoke, tasting dry rubbing, tasting juice , You can taste some of the fat. This is a perfectly cooked steak. “
Steak side dish
What do you eat with steak? Belding prefers a low-starch, low-carbohydrate diet to stay lean and promote optimal health, so all kinds of vegetables are suitable.
“If you’re thinking about exercising and keep your sugar and carbs low, eat asparagus and sweet potatoes together,” he says. “But you don’t have to focus on noodles or white rice to enjoy this type of steak.”
If you want to drink with steak, enjoy a glass of wine or whiskey. “There are lots of great Merlots, Cabernets and Pinot Noirs that go very well with steaks,” says Belding. “Good whiskey also works. Tennessee sour mash whiskey is a high quality single barrel style that goes very well with beef.”
5 tools every fit guy needs for grilling
Belding explains why these items are a must for grill lovers.
Trager grill
“Traeger grills are great for cooking steaks. Because they are wood pellet grills, they have a hopper with wood pellets that are heated and burned by the auger system for convection cooking throughout the barrel. These pellet-style grills can be used for grilled steaks, barbecue pork bats, barbecue beef briskets, etc. Vegetables and desserts can be done. I love it because the convection is controlled. That is, the meat hits all the different areas of the grill with heat and smoke. “
Get it here!
Lodge cast iron frying pan
“I love cast iron, which retains heat both inside the kitchen and in the outdoor kitchen. Whether it’s pork chops or chicken skin, it gets very hot and burns the outside of the meat. That’s what I put on my meat. Give it that good bark you want. “
Get it here!
Meeter Meat Thermometer
“No matter how many you are, when you cook meat, you need to have a meat thermometer to make sure you’re cooking the meat optimally. I’m using a meater. It’s actually inserted into the steak and goes into the grill. I’m using it in a smartphone app and I get an alert when the set temperature is reached. This is a new era of cooking. “
Get it here!
Traeger tools (Tongs, pigtails, spatulas)
“I love good spatulas. It’s strong. Traeger makes great spatulas with a large space that you can pick up without worrying about dropping a big steak. Turn it over easily with this style of spatula. I also believe in a pair of really strong tongs that can be picked up and turned over. I also like the Traeger grille installation. Poke the steak, rotate it and turn it. Can be lifted without dropping. “
Get it here!
Provider cookbook
“I have a provider cookbook because it’s so well thought out about where the meat came from and how to take care of it from purchase to freezer or cooking. Is great (or from the time you caught the fish and what to do with it). This book covers many different areas: Time to cool an elk or deer or animal elk for the intestines. From the field to the table, it’s our life to go out and hone the skill set to kill it and bring it to the table, alive, such as how to properly and successfully handle and pass that field care. There are many steps out there. This cookbook is a great source of all that. “
Get it here!
