Reverse-searing has taken over the grilling community, for a good reason. Practically fool-proof, this process of slowly cooking steak and searing at the end give provides edge-to-edge medium rare beef with a crispy crust on the outside.
We’re going big and bold with this Southwest beef tenderloin, paired with confetti of fried Brussels sprouts, pomegranate seeds, and molasses.
Pork belly fused to the outside of a beef tomahawk steak, that’s what’s happening here. I don’t think this should take much convincing. C’mon!
The crispy crust holds in the juicy, moist meat on the inside. Sliced thin or thick, the reverse seared picanha rules the cutting board.