How to Reverse Sear a Steak is a simple guide for you to follow if you want to try reverse seared steak! So easy and so good!
Reverse Seared Steak 101
Looking for a fun and different way to cook your steaks? Then this is going to be your new favorite recipe! Cook a perfect, juicy steak using your smoker!
What is a Reverse Seared Steak
A reverse seared steak is when you essentially cook your steak from the inside out. You do this by smoking the steak first until the internal temperature reaches approximately 125-130 degrees F. and then you sear it on high heat. Traditionally, when you grill a steak, you sear it first and then remove it from direct heat until it reaches the desired internal temp – so we are just reversing that process here!
What You Will Need
- 1 inch thick steaks: we recommend either a NY Strip or a ribeye
- kosher salt + ground black pepper: keeping the seasoning simple and classic here.
- meat thermometer or probe: it is essential that you have a reliable internal meat thermometer or probe to track the internal temp of your steak for this to work!
Searing on the Grill vs. Smoker
Once you smoke your steak the next step is to sear your steak. To do this you can either sear it on the smoker or on the grill. Most smokers don’t get as hot as grills, but that doesn’t mean you can’t sear your steak on them. To do so, simply remove your steak from the smoker and turn it up all the way, as high as it will go. Then return the steak to the smoker, searing it on at least one side.
In the alternative, you can fire up your grill while your steak is finishing up smoking. Ensure your grill grates are clean and turn your grill up to high heat. Remove your steak from the smoker and then sear it on both sides on your grill. You might get better grill marks on your grill, but it is really up to you what you want to do – both methods work!
Internal Temperature + Doneness
This recipe will result in a medium-rare steak – even though you take the steak off the smoker at 125/130 degrees F. the steak will only continue to cook as it rests between smoking and searing and then as you sear it and then let it rest again. So the final internal temperature should be between 130-140 degrees F. Of course if you want it less done or more done, simply take it off the smoker sooner or later, knowing it will increase 5-10 more degrees between searing and resting.
How to Reverse Sear a Steak
Step One: pat your steak dry with a clean paper towel and sprinkle with salt and pepper. Preheat your smoker.
Step Two: Place your steak on the smoker and let cook until the internal temperature reaches 125-130 degrees F.
Step Three: Once you have reached the correct internal temperature, remove steak from smoker and increase temperature as high as it will go. Then place steak back on the smoker to sear. Alternatively, you can fire up your grill and sear the steak there – either way works (although grills generally get hotter than smokers so you might get a little bit better of a sear on a grill).
Serve and enjoy! Don’t forget a little homemade herbed butter if you want something extra special!
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Reverse Seared Steak – an easy step-by-step tutorial that teaches you how to make reverse seared steak! So easy and delicious!
- (2) 1 inch thick steaks (Ribeye or NY York Strip)
- kosher salt
- ground black pepper
- Preheat smoker to 220 degrees F.
- Pat steak dry with clean paper towel and season both sides with salt and pepper.
- Place steak on grill for approximately 45 minutes or until the internal temperature reaches between 125-130 degrees F.
- Remove steaks from smoker.
- Option 1: Smoker-Seared Option: Turn up smoker as hot as it can go. Quickly open smoker and place steaks on grates. Flip after a minute (note: you will most likely only get a significant sear on one side since smokers generally don’t get as hot grills).
- Option 2: Grill-Seared Option: Alternatively you can sear on your steaks on the grill instead of your smoker. Ensure grill grates are clean and turn temperature to High Heat (550 degrees F.). Sear steaks on both side for about a minute or so each.
- Remove and let rest 10 minutes.
- Serve and enjoy!
- Searing options: smoker vs grill – it is totally up to you whether you want to sear your steak on your smoker or on a grill. The grill gets hotter than a smoker so I generally choose that option, but both will work well!
- Rest: don’t skip this step! Let you steak rest for 10 minutes before cutting into it.
- Serving: we love serving with Homemade Herbed Butter, Grilled Broccolini + Grilled Sweet Potatoes.
- Doneness: the recipe above will result in a medium-rare steak – even though you take the steak off the smoker at 125/130 degrees F. the steak will only continue to cook as it rests between smoking and searing and then as you sear it and then let it rest again. So the final internal temperature should be between 130-140 degrees F. Of course if you want it less done or more done, simply take it off the smoker sooner or later, knowing it will increase 5-10 more degrees between searing and resting.
Keywords: reverse seared steak