What is Reverse Sear?
We’re glad you asked! Let us explain.
For your Christmas feast, we take a whole 28-day salt-aged Hereford striploin and elevate it using the reverse sear technique. First, we coat the beef in Dijon mustard, which acts as the perfect binding agent, before generously applying our signature Montreal seasoning. The striploin is then slow-cooked for up to 4 hours in our oven at 70°C, with the internal temperature carefully monitored until it reaches 50°C.
Once the beef is perfectly warmed through, we turn up the heat—literally! The oven is set to a roaring 275°C, where we flash-roast the beef for 20 minutes to create a beautifully caramelized, peppery crust.
The result? A show-stopping striploin that’s luxuriously moist tender and perfectly medium rare on the inside, with a rich, peppery crust on the exterior. The cut of meat will arrive sliced and vacuum packed ready to serve cold for a festive centerpiece at your Christmas or New Year celebration.
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