When it comes to cooking meat, Joe Rogan is a master. His Instagram feed showcases tantalizing pictures of perfectly cooked axis deer and elk meat. But what sets Rogan apart is his use of the reverse sear method, a simple and foolproof technique to achieve medium rare perfection. So, let’s dive into the art of cooking meat like Joe Rogan and discover the secrets behind this mouthwatering method.
- The Reverse Sear Method: A New Perspective on Meat Cookery
- Choosing Your Protein: An Elk Adventure
- Equipment Required: The Tools of the Trade
- Seasoning: A Symphony of Flavors
- The Cooking Process: Patience Is Key
- The Searing Finale: A Burst of Flavor
- To Rest or Not to Rest: The Great Debate
- Side Dishes: Elevating the Experience
The Reverse Sear Method: A New Perspective on Meat Cookery
Traditionally, cookbooks and chefs advocate for searing meat over high heat to “lock in the juices” and then finishing it in the oven. However, Rogan takes a different approach. He believes that the reverse sear method is far superior. This method involves cooking the meat in the oven at low heat and then searing it over high heat.
By starting with low and slow cooking, the meat’s internal temperature becomes uniform throughout the cut. This prevents the exterior from drying out and produces a crispier and more flavorful crust during searing. Additionally, the reverse sear method eliminates the risk of overcooking and eliminates the gray ring of meat that often forms beneath the crust.
Choosing Your Protein: An Elk Adventure
The reverse sear method works wonders with various types of meat, including beef, venison, moose, chicken, and pork. For those looking to tread the same culinary path as Joe Rogan, why not try his favorite meat, elk? Rogan once stated that if he had to choose one food to eat for the rest of his life, it would be elk meat. Elk is a dark red, lean, and tender meat with a rich and sweet taste. Although it might be challenging to find, especially for non-hunters, there are sources like SteaksAndGame.com that offer premium elk and venison, raised in New Zealand, ensuring quality and taste.
Equipment Required: The Tools of the Trade
To replicate Rogan’s results, you’ll need some essential equipment. Whether you choose a pellet grill, barbecue, or oven, a meat thermometer is a must-have. Additionally, a gas or electric stovetop, a cast-iron skillet, grilling pan, or frying pan, tongs, and aluminum foil are necessary for the cooking process.
Seasoning: A Symphony of Flavors
Rogan’s secret to a tantalizing taste lies in his seasoning technique. Generously coating the meat with kosher salt, black pepper, and garlic powder or garlic salt ensures a burst of flavors in every bite. Rogan particularly enjoys using Flavor God Garlic Lovers Seasoning and Himalayan salt when seasoning elk meat.
The Cooking Process: Patience Is Key
Preheating the oven, barbecue, or pellet grill to 275 degrees Fahrenheit sets the stage for the cooking process. Rogan is a fan of Traeger pellet grills for their versatility and even recommends a specific mode for an even lower temperature. Once the meat is placed in the oven or on a gas barbecue, it cooks until the internal temperature reaches 120 to 125 degrees Fahrenheit, which is about 10 degrees below the desired final temperature.
The Searing Finale: A Burst of Flavor
While the meat is nearing completion in the oven or on the grill, it’s time to preheat a cast-iron skillet on high heat. Adding grass-fed butter to the skillet, sear each side of the meat for about 45 seconds, paying attention to the edges as well. A grilling or frying pan can also be used if a cast-iron skillet is not available. The key is to achieve a final internal temperature of around 135 degrees Fahrenheit for medium-rare doneness.
To Rest or Not to Rest: The Great Debate
Upon completion of the searing process, some enthusiasts debate whether the meat should rest or not. Rogan falls into the “let it rest” camp, preferring to wrap the meat in aluminum foil for 10 minutes before slicing. However, opinions on this matter differ, and there is no right or wrong answer. The choice is yours.
Side Dishes: Elevating the Experience
To complete your Joe Rogan-inspired meal, consider adding his go-to side dishes: kale and jalapenos. Rogan goes as far as declaring that his last meal on death row would consist of elk and jalapenos. Sauté coarsely chopped kale and finely chopped garlic in a cast-iron skillet with avocado oil, and serve it alongside sliced or grilled jalapenos. If you prefer something different, pan-fried asparagus seasoned with garlic salt is also a favorite of Rogan’s.
So, embark on this culinary adventure, follow Joe Rogan’s footsteps, and unleash your inner meat connoisseur. Whether you’re cooking indoors or outdoors, the reverse sear method will elevate your meat game to new heights.
Visit Rowdy Hog Smokin BBQ for more inspiration and a taste of the best BBQ experience.