Filete a la parrilla con técnica de marcado inverso

Ingredientes

• 900 g (2 pounds) steak (at least 1 1/2 thick)
• vegetable oil (as needed to brush on steak)
• salt and pepper
• steak spice mix (of your choosing)

Preparación

1. 1

   Take steak out of the fridge and bring back to room temperature. Brush your steak with oil and season liberally with salt and pepper plus a steak spice mix of your choice.

2. 2

   Prepare your barbecue for two zone cooking – this simply means you have a high and a low heat zone. Pile coals to one side of the grill leaving the other side empty. Heat until coals turn ashy and any flames have died down.

3. 3

   Place your steak on the cool side on the BBQ. Close the lid and cook for around 15-18 minutes per side or until the internal temperature registers approx. 10 degrees below your desired temperature (see notes for guidelines).

4. 4

   Transfer your steak over to the high-heat zone and sear over direct heat for 1-2 minutes per side, pressing down to get the perfect grill marks.

5. 5

   Rest the steaks for 5-10 minutes loosely covered with foil. Slice the steaks and enjoy!