The Reverse Sear

My family—especially my father—has long complimented me on my grilling skills. But to be honest, I really had no idea what I was doing. I threw the meat on the grill, stayed close by to watch for flareups and flipped the meat periodically until it hit the appropriate temperature. But there's a science behind grilling, and I've enjoyed reading up on it in recent weeks. Yesterday, I deployed some of my new knowledge. The result? Some pretty amazing strip steaks.

I grilled the steaks using what's called the reverse sear technique. Essentially, it calls for slow cooking the steaks over indirect heat before searing them for a few minutes to finish them off. I won't bore you with the details, but this method does something with the meat's enzymes to maximize tenderness. If you'd like to read more, visit Amazingribs.com for a complete breakdown.