Reverse Sear Steak - The Finney Method...


                                                                                                                                                                            March 2012

Dear BBQ Friend:

     A good thing happened to Savannah last year... Chris Finney had to move here for a new job. Finney is a great BBQ ambassador, BBQ lover, and most importantly... pioneer of the "Finney Method".

What is the "Finney Method" you ask?!

     It's pretty much how you cook the best steak of your life... Reverse Searfinney method. Finney and I just did an exclusive new video for www.BarbecueCoach.com on how to reverse sear a steak. While that video is only for BarbecueCoach.com members, and well worth the membership cost alone, I can give you a few details about the video in this newsletter.

First let me say this... I am 50 years old, and this was by far the best steak of my life. Just think about that profound statement for a minute!

     I've been eating steaks for 40 years at least, and it took me that long before having the pleasure of eating a steak of this quality. When I ate at Charley's down on Orlando with some family friends about 10 years ago, we all thought that was the best steak ever. Cooked over a very hot orangewood fire, it was pretty darn good. Another great steak I can remember was the one a friend and I cooked over an open fire right after completing a 20 mile hike in the Smokey Mountains. Maybe we were so exhausted and hungry it just seemed better, but that steak was pretty good too!

The point I want to make is this...

     No matter how old you are or how long you have been cooking & eating BBQ and grilling, the fact is - there may very well be something better out there. That's what www.BarbecueCoach.com is all about... trying to teach you how to cook the best possible BBQ - competition quality - which is better than anything you can get in any restaurant. Don't deprive yourself any longer - get a membership today!

Now - how to Reverse Sear a steak step-by-step...

1) Get some well marbled steaks - choice is OK. This method will turn them into prime in no time! Get your butcher to custom cut them into 1.5" to 1.75" thick steaks. 2" is OK too. For the video, I bought a whole ribeye roast at Sam's Club and had them slice it into 2" steaks.

2) Rub with canola oil and season with a generous amount of course grained salt like kosher salt or sea salt. Also apply your favorite BBQ rub.

Note... Finney won 1st place in the Banjo-B-Que steak contest last year in N. Augusta, SC. That's a big contest with big prize money and therefore attracts all the best teams in the Country... Johnny Trigg, Rod Gray, Myron Mixon, Tuffy Stone, etc, etc. Finney used our Rocky Mountain Products SW rub and beat them all!

3) Stick a wire temperature probe in one of the steaks and slow smoke them at 200 deg until the internal temp of the meat reaches 115 deg.

4) Remove steaks and let rest for 15-30 minutes.

5) Get a very hot grill going as hot as you can get it. You'll need a lid to prevent flareups.

6) Sear the steaks for 60-90 seconds on each side.

7) Let rest for 15 minutes and then get prepared for the best steak of your life!

8) More details in the video at www.BarbecueCoach.com or at Finney's site www.IronPigBBQ.com

Enjoy!
Bill Anderson
Chatham Artillery BBQ Team

P.S. We did pretty well at the St Patty's Blues, Brews, & BBQ in Dublin, GA last weekend. We took 4th overall and had nice walks with 8th in ribs, 5th in pork, and 3rd in brisket.

Also... Competition BBQ Secrets is available in our BBQ Store along with some great BBQ essentials... remote pager thermometers, cookbooks, rubs, etc. Just click on the link below to go to our store...

The Rocky Mountain Products Southwest rub is what we are using this year. Many teams have already won a Grand with it. It's the best "all around" rub I have ever tried. Especially good on brisket. I hear it's even good on scrambled eggs!...

bbq thermometer
foods of the southland
brisket rub

And more!...

barbecue thermometer

Click HERE - www.bbq-book.biz

 

 

 

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