The reverse sear method is fool proof and reliable method for cooking any joint of beef, we like it because makes the perfect carving joint every time
INGREDIENTS
Beef Joint – rump, sirloin, salmon cut 2-4Kg
SmokeWolfe Beef Black seasoning
INSTRUCTIONS - GRILL METHOD
Total cook time 2 to 3 hours
Prepare the grill for indirect cooking, with the coals on one side. Aim for a temperature of about 120-150°C.
Season the joint generously with SmokeWolfe Beef Black and place them on the indirect heat side of the grill.
Cook until the internal temperature reaches 52-57°C, depending on your desired level of doneness. This usually takes around 60-90 minutes depending on the size of your joint.
Once the desired temperature is reached, remove the joint from the grill.
Stoke the coals on the hot side of the grill, adding more if necessary to achieve a super hot sear.
Sear the joint for approximately 5-10 minutes – keep rolling it over.
leave the joint to rest for 30-45 minutes loosely covered with foil before serving.
INSTRUCTIONS - OVEN METHOD
Total cook time 2 to 3 hours
Preheat the oven to 120°C.
Season the joint generously with SmokeWolfe Beef Black.
Place the well-seasoned joint on a rack over a baking tray (cover the tray with foil for easy cleanup).
Put the tray with joint in the oven and cook until the internal temperature reaches 45-50°C (We aim for 45°C), depending on your preferred level of doneness. This usually takes around 90 minutes.
Once the desired temperature is reached, remove the joint from the oven and loosely cover with foil.
Crank the oven temperature to 250C and place the joint back in for 10-15 minutes, the internal temperature should rise to 52-57°C
Let the joint rest for a further 30-45 minutes before carving and serving.