I want to take a few minutes to write about one of my absolute favorite grilling methods. It can, of course, also be used in the oven and on the stovetop, but where’s the fun in that?
It can essentially be compared quite easily to sous vide, as you slowly bring the meat to the desired core temperature. You end up with a piece of meat with a lovely uniform color throughout and a delicious Maillard reaction on the outside. All of this without having to serve lukewarm meat, as you might experience with meat that rests after cooking.
It goes as follows. Light your grill, I don’t care about the fuel or brand, the meat turns out great anyway, set it to about 115 degrees, 100 or 120 can also be used, it just changes the time.
Place the meat on and let it sit until the desired core temperature is achieved, I usually aim for 48-49 degrees for a medium/rare steak.
Remove the meat and let it rest for 15-20 minutes, while you heat a grill or pan to just below the smoking point, the hotter the better, as you’ll get a delicious crust without killing the steak. As mentioned, this way you avoid the meat being served lukewarm.
Feel free to ask if you have any questions.