How to Reverse Sear a Steak

Reverse searing is the reverse of this process. First you cook, smoke the meat on a very low indirect heat before searing the outside over high direct heat. The method works by slowly and gently cooking your steak to just under medium-rare, so the steak is cooked evenly through the cut.

For medium rare, it typically takes about 40 minutes at 250 degrees on the smoker, Once your steak is cooked to your preference, take it out and, next, in a hot (and we mean HOT)  grill or skillet, sear the steaks for one minute on each side. You should be left with a steak that has that has a tasty coating with a tender inside.

When cooking steak in cast iron skillets, you want to use a type of oil that has a high smoke point. For example, peanut oil, canola oil, grapeseed oil, and avocado oil are ideal options for cooking steak due to their high smoke points.

Simple Reverse Seared Steak Recipe.

INGREDIENTS:

Instructions:

  • Generously season steak(s) all over with Three Little Pig’s Texas Beef BBQ Rub. If desired, set steak(s) on a wire rack set in a rimmed baking sheet and refrigerate, uncovered, overnight to dry out the exterior.
  • When all the charcoal is lit, and smoker has reached 250 degrees, spread the coals evenly over half of coal grate. Set cooking grate in place, cover smoker, and allow to preheat for 5 minutes. Add your choice of flavor wood, I prefer Pecan, then clean and oil the smoking rack.
  • Set steak(s) on cooler side of smoker and let cook uncovered, turning occasionally, until a thermometer registers 105°F (41°C) for rare, 115°F (46°C) for medium-rare, 125°F (52°C) for medium, or 135°F (57°C) for medium-well. Cooking time can vary greatly, so check the steaks often.
  • Once the steak hits your desired teampature, build up the biggest fire you can on the grill side of the smoker or move to a hot skillet.
  • Return steak(s) to the hottest part of the grill or skillet and cook, turning frequently, until crisp and charred all over, about 1 1/2 minutes total. Serve right away.

Chris Marks (CBBQE) Cheif BBQ Expert Three Little Pig’s BBQ Rubs/Sauces & Good-One Manufacturing.

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