OZPIG OVEN SMOKER INSTRUCTION MANUAL
19
REVERSE SEARED
Ingredients
• Beef steaks (minimum 1in thick)
• Rub (optional)
Method
1. If using a rub coat beef well, otherwise sprinkle
generously with salt and pepper.
2. Place on the rack of the pre-heated Oven
Smoker at 250°F. Add a chunk of smoking
timber (cherry or ironbark is great with beef).
Allow to cook until the internal temperature
reaches approximately 10°F below the desired
finish temperature.
3. Once the temperature is reached, remove the
beef from the Oven Smoker and cover loosely
with aluminium foil. Allow to rest while the Oven
Smoker is prepped for searing.
4. To prepare the Oven Smoker, remove the water
pan and baffle plate. Add the Ozpig Chargrill
Plate (sold separately).
5. Stoke up the fire to ensure the plate is hot. Add
the beef and sear each side for a minute or until
a crust forms. Serve immediately.
Tips
• Use the probe hole on the side of the Ozpig
to check the meat progress using a digital
temperature probe.
• If the meat is looking dry, occasionally spritz
using a spray bottle containing water, apple
cider, stock or other liquids.
