One of my favorite pieces of meat is the Porterhouse Steak. But since we are on a budget, let’s get the next best thing, a T-Bone steak! Today, I want to show you how I reverse sear my t bone steak on a Weber Kettle Grill!

In reverse searing, the order of cooking is inverted. First the item to be cooked, typically a steak, is cooked at low heat until the center reaches desired temperature; then the outside is cooked with high temperature to achieve the Maillard reaction. This technique is typically recommended for thicker pieces of meat, 1–1 1/2 inches or thicker, allowing for consistent internal cooking temperature with only the outer portion becoming seared.

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Happy Cooking,
UB

#reversesearing #weberkettle #grill #unclebillskitchen #outdoorcooking