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