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Pro-cooking: Australian Reverse-seared steak in Brunswick

Pro-cooking: Australian Reverse-seared steak in Brunswick

by Anne Shirley
430 Kcal
  • Protein 30.3g
  • Carbohydrates 0.0g
  • Fat 31.7g
Easy cooking
60 min

Brunswick is a suburban inner-city, located 5 km north of the Business District in Melbourne. This area is known to be an artistic hub with a young crowd, numerous music festivals, and an overall bohemian vibe. The most noticeable places for creative people here are Brunswick Mechanics Institute and Tinning Street Presents, with a focus on theater, cinematography, music, and multiple workshops. Brunswick’s culinary scene has been developing under the influence of Greek, Italian, and Middle Eastern cultures.

Here, you will find fantastic coffee shops with the best quality roasts, the hottest bars with artisan cocktails, and some of the most irresistible specialties at local fine dining restaurants. Several pocket-friendly eateries in Brunswick serve delicious, filling fares, such as Italian oven-baked pizza, Thai food, fish & chips, and authentic Indian and Nepalese treats. For the most succulent steaks, you should visit The Que-Club – here, you can enjoy the juicy BBQ beef or get all the necessary ingredients, to grill a flavorful ribeye or T-bone steak at home. And with our step-by-step instructions, this task becomes simplicity itself.

Where to try
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The Que Club - Restaurant
#1 of 17 clubs in Brunswick East , Australia
#1 of 44 clubs in Brunswick , Australia
Address: 434 Lygon St, Brunswick East, Victoria, Australia

The Que Club in Brunswick is everyone's choice when it comes to delicious succulent meats. Follow our step-by-step recipe, and recreate their signature dish at home.

Reverse-seared steak

Reverse-seared steakReverse-seared steak

To cook a perfect steak, first, you should know how to choose the ideal meat. In Australia, the most popular are T-bone steak, Scotch filet, rump steak, and flat iron steak. It is a matter of personal preference, which option to choose: if you are looking for something more tender and juicy, consider taking a Scotch filet. You should always pay attention to picking cuts that are even in thickness – it is much easier to cook them evenly.

Reverse searing is one of the popular methods to cook meat. It is a two-step procedure. You start by slow-cooking the steak in the oven at low heat and finish by searing it. This technique is pretty new, and it contradicts ‌traditional rules of starting with searing to lock the juices in. Nowadays, ‌culinary professionals have discovered that the initial cooking of meat in an oven at a low temperature makes it much more succulent, and with the searing it will become dark brown and crusty on the outside. The Que-Club team has summed up their extensive knowledge of this process that will help you achieve a perfectly even-cooked steak every single time. Plus, you can purchase all the necessary equipment there, for a flawless BBQ party.

Cooking directions

Ingredients

  • Hardcore Carnivore Black
  • one big steak (at least 2.5cm thick: thick Scotch,
  • Porterhouse, Rib-Eye, T-bone)

Step 1. Preheat your oven or BBQ to 275°F (135°C).

Step 2. Generously coat the steak with the spices. Hardcore Carnivore Black is our suggestion. It has charcoal that will maximize the meat’s flavor and appearance. If you are working with a BBQ, add a chunk of wood.

Step 3. Bake/smoke the meat for 33-55 minutes. The exact time depends on the thickness of the cut.

Step 4. Remove the meat from the oven/BBQ and rest it for 10-15 minutes, covered with foil.

Step 5. Heat a skillet/set up the BBQ for searing, and grill the meat for additional 1-2 minutes each side. Enjoy!

Tip: A glass of rich Argentinian malbec will enhance the flavor of your steak.

Timing is everything

As you can see now, you don’t need much for a delicious steak–just the main ingredient itself and a couple of spices. And if you can’t get Hardcore Carnivore Black, go with the traditional combination of salt, pepper, garlic, onion, and chili. And always remember: time is the most important “ingredient”. Follow this simple rule, and you will get a juicy, smokey steak. For more ideas, check out our collection of recipes.

Is there a dish that you would like to recreate at home? Share your ideas in the comment section below, and we will feature these recipes on our website.

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1 comment

Polina Samsel
Polina Samsel 22 days ago Request content removal

Сохраню к себе в подборку, что бы в дальнейшем приготовить для гостей))

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