Reverse Seared Steak
The reverse sear method is nearly foolproof. This recipe takes that method, and adds a bit of smoke flavor and tenderness that is hard to beat.
Equipment
- 1 Pellet Smoker
- 1 Sear Method (gas/coal grill, or cast iron pan)
Ingredients
- 4 each Thick Steaks NY Strip or Ribeye
- 4 tbsp butter
- Seasoning your choice
Instructions
- When ready to cook, set the smoker temperature to 165℉ and preheat with the lid closed for 15 minutes.
- Season the steaks. This recipe is more about the method than the seasoning, use whatever you like, just be sure to season all sides.
- Insert the probe into the center of a steak. Place the steaks directly on the grill grates, close the lid. Smoke for 20 minutes. This initial step at really low temp will help add more smoke flavor while the steaks are still cold.
- If searing with a charcoal grill, light your coals.
- Increase smoker temp to 225℉, and smoke until the internal temperature reaches 105-110℉, about 45-60 minutes.
- Remove steaks from grill. Let steaks rest while you prepare your searing method.
- Sear until the internal temperature reaches 130-135℉ for medium-rare, or your desired temperature.
- Remove the steaks from the grill. Top each steak with a tablespoon of butter, and let rest for 5 minutes before slicing and serving. Enjoy!