How To Reverse Sear Steaks Recipe
Slowly smoked steaks finished over hot and fast heat for the perfect reverse seared steak.
Servings 4 people
- 4 2-inch thick steaks Ribeye and NY Strip work great
- 2 tablespoons extra virgin olive oil
- 1/4 cup steak seasoning
Preheat Smoker to 225 degrees Fahrenheit with your favorite wood. While smoker warms up, coat the steaks with olive oil and a generous amount of steak seasoning.
Place steak in smoker for 45 minutes or until the internal temperature reaches 115 - 120 degrees F for a rare steak. Then increase the temperature to 500 degrees Fahrenheit on your grill or smoker. Alternatively you can finish over cast iron on the stove top if using an offset smoker.
Place steaks over direct heat and grill each side for 3 - 4 minutes or until you get nice char marks. Pull the steaks when the internal temperature of the steak is between 125 and 130 degrees F.
Let rest for 10 minutes and then slice against the grains. Serve with your favorite sides.
The hot and fast finish can be done in various methods:
For offset smokers consider a cast iron pan over medium heat.
For Big Green Egg or Kamado grills, increase the heat with the ConvEGGTor still in the grill to 450 degrees dome temperature. Grill the steaks along the edge of the grill where the ConvEGGtor has a gap and the heat rises.
For a kettle grill, simply increase the heat to 500 degrees and grill over direct heat.
For a pellet grill, increase the temperature to high or grill, and use a cast iron pan or grill grates to amplify the heat.
Calories: 77kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg