The reverse sear topside of beef, rubbed and nekkid!

March 8, 2017

 

Since I did the reverse seared ribeye steak I wondered whether the same principle could be applied to a larger joint of meat.  After some social media engagement the answer was a resounding 'yes'!   However, when it came to try and find some rough and ready measures of how hot for how long for various joints of meat I have to say there wasn't an awful lot out there.  There was more on reverse seared steaks than joints.  I managed to get enough of an idea that it was going to be a 'day cook' rather than an overnighter.  So, after seeing my trusty butcher (Weyhill Farm Shop, now the only butcher in Andover since Turners closed down a week or two ago) I prepared a 1.8kg topside of beef for reverse searing.

 

As an experiment I cut a fist sized piece of meat off the joint and rubbed this with Oakridge Black Ops Brisket rub, the larger piece I left untouched (extra virgin?!!), just the way my in-laws like it.  I put them in the Weber kettle once it had got to temperature which I managed to keep about 200-240F (I'm still a bit rubbish at temperature control I feel).  The smaller piece (which I didn't weigh, but was fist sized) took about an hour to get to 125F, at which point I took it off to rest so I had another 5-10F to play with later when I seared it to medium-rare  (130-135F).  The larger piece took a good three hours to get to 130F, by which point the roasties and Yorkies (not in the Weber) were ready, so i took the joint off and rested it for as long as it took me to use the chimney starter to light a fresh batch of coals for the sear.

 

In hindsight I would have taken the larger joint off at 125F as well and let it rest for much longer before starting the sear.  On the sear, I used a full chimney of the small Weber chimney starter, and felt it didn't give enough heat...so a larger chimney starter is now on the shopping list!!  I seared for a few minutes on each side and served almost immediately.  

 

This was truly one of the most delicious joints of meat I have ever cooked and my 'developmental points' are only for want of making a good thing better.  Everyone around the table also agreed.  The rubbed piece was not really 'Sunday Roast' material but all agreed it was amazing barbecue fayre.  

Share on Facebook
Share on Twitter
Please reload

Please reload

Search By Tags
Please reload

Archive
Recent Posts
Please reload

© 2017 HOP SMOKE FIRE. Proudly created with Wix.com