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Juicy and Delicious. Make sure you add all those tray juices back of the pulled lamb for extra flavour.


  • Favourite Steak
  • Allrounder BBQ Rub


  1. Preheat oven or BBQ to 135°C.
  2. Pat the steak dry with a paper towel, and generously season all sides of the steak with Carnivore Candystore Allrounder.
  3. Place your steak on a metal rack over a tray covered in foil. You can also do this process with an indirect heat setup on you bbq.
  4. Cook until the internal temperature reaches 50°C. The time this takes will depend on the thickness of your steak. You’ll definitely need a good meat thermometer to measure this.
  5. Remove from the oven or BBQ and rest for 10-15 minutes under foil.
  6. Pre-heat a heavy based pan or your bbq grill until it’s super hot. Like, sizzling hot!
  7. Pat the steaks with paper towel to remove exces juices.
  8. Sear steaks for 1-2 minutes on each side.
  9. Slice and serve immediately.

TIPS – Cooking time will depend on steak thickness, use the temperature as a guide.

Download a copy of the Reverse Sear Recipe Card