Reverse-sear steak and picanha checkpoints
Rare: estimated pull at 50°C; aim for 52°C after resting.
Medium-rare: estimated pull at 52°C; aim for 54°C after resting.
These are the British Griller reverse-sear recipe preferences for intact beef, not universal safety temperatures. Check the centre during resting: carry-over varies. A pre-sear checkpoint is a separate cooking stage, not the final pull or serving target.
For other doneness choices and cut-specific roast guidance, use the Temperature Cooking Guide. Properly cook every outside surface of intact beef. Minced, rolled, skewered, pierced, injected or mechanically tenderised meat needs thorough cooking; the intact-cut exception does not apply.
Dirty steak’s all about fire, flavour, and no messing. Get your lumpwood charcoal white-hot, then drop your seasoned steak (just salt for now) straight onto the coals. Sear for 1.5–2 mins a side, flip once, then brush off any ash. Rest for 5–10 mins, finish with cracked pepper or a bit of garlic butter. No grill, no nonsense – just pure beef and flame.
To add extra flavour to your steak, try this Griller’s Tip: just before it hits the coals, throw a few wood chunks or soaked chips on. Oak, hickory, or cherry work best. This will give you a subtle smoky edge without overpowering the crust. Remember, too much smoke can be a problem, so be quick. Fire, wood, steak – job done!
