The reverse sear is a great way to cook a steak. Smoke at a low temperature for that wood smoke flavor, and then finish your steak super hot and fast on your grill for that perfect crust, perfect flavor, and the perfect temperature every time. The best part is, it can be applied to any cut of steak, pork chops, or even burgers.
WHAT IS THE REVERSE SEAR?
Let’s dig a little deeper on the topic. When you google “perfectly cooked steak,” what you will usually see is the traditional restaurant method, which is where the meat is seared hot and then finished in the oven to finish cooking. But what we want to share is something that adds intense flavor and allows you to finish with that beautiful crusty exterior texture. The reverse sear. And better yet, the reverse sear in the smoker.
The plan is, instead of sear first then finish in the oven, you smoke it first at a real low temperature to get the smoke flavor, and then finish it by searing, either on a grill or hot cast iron skillet, for a beautiful and flavorful crust.
- 2-4 Ribeye Steaks- 1-1.5″ thick
- Stone Cold AP Seasoning
- 2-4 TBS salted butter(for finishing)
- 2-4 TBS green parsley, minced for garnish
- Instant read thermometer
- Wood or pellets of your choice( We like pecan)
- Preheat the smoker to 225 degrees.
- While the smoker is heating up pull out your steaks and evenly season on all sides.
- Once the smoker has reached temp, place your steaks in the center(away from the heat source.
- Cook steaks to an internal temp of 110-120 depending on what you want your finished temp to be. (See tips and tricks below)
- Once the steaks have hit your desired temp move them directly to your searing hot grill/cast iron pan.
- Sear on both sides paying close attention to your internal temp.
- When the steaks hit your desired temp, remove them to a plate to rest for a minimum of 5 minutes.
Tip & Advice
- Rare: 120-130 degrees F
- Medium Rare: 130-140 degrees F
- Medium: 140-150 degrees F
- Medium Well: 150-160 degrees F
- Well Done: 160 degrees F (and not recommended)