Reverse seared steak is a yummy take on the classic smoked steak. Smoking a steak allows you to absorb the flavours of the wood chips to create a smokey taste, then reverse searing creates a golden ‘crust’ that has an incredible buttery crunch when you bite into the succulent meat. This cooking method has gained immense popularity amongst foodies in recent years and for a good reason. This recipe creates a perfect melt-in-the-mouth steak you’ll be daydreaming about for days to come.
Reverse Seared Steak
Every pitmaster needs to know how to cook an incredible steak. The reverse sear method gives you the most incredible mouth-watering steak on the inside, with a golden flavourful ‘crust’ on the outside. The best part about this reverse seared steak recipe? Depending on the occasion and your own personal tastes, you can pair it with an indefinite amount of side dishes for a remarkable mix of flavours.
How To Make Reverse Seared Steak
Step 1: Preheat Smoker
Preheat your smoker to 275ºF/135ºC and select your wood chips. We recommend using Oak or Hickory for smoking steak, as these are quintessential wood chips for meat and pair well with any cut.
Step 2: Season Steaks
Using a pastry/oil brush, coat your steaks in olive oil to provide a base for the seasonings. In a mixing bowl, mix together salt and pepper until fully combined. Add seasonings to the outside of the steaks, covering all sides and surface area.
If you like to experiment with rubs, you can try various BBQ or steak rubs for your reverse seared steak, though we prefer simple salt & pepper seasoning for this reverse seared steak recipe.
Step 3: Smoke Steaks
Place your steaks in the smoker, approximately 1 inch apart from one another for even cooking on all sides.
The duration you smoke your steaks will depend on how you like your steak to be cooked, though it’s usually around 1 hour. We recommend checking the internal temperature every 10 minutes from the 45-minute cooking mark until the desired temperature has been reached:
Medium Rare: 130ºF/54ºC
Well done: 155ºF/68ºC
It’s not recommended to reverse sear a well-done steak as it will become very tough, though this is entirely down to personal preference.
Step 4: Reverse Sear Steak
Heat your butter in a cast iron pan and when fully melted, insert the steaks into the pan. Regularly flip the steaks over so both sides can sear thoroughly on high heat. We don’t recommend searing the steaks for too long, as they will overcook. Searing for the right amount of time is an art and can depend on the size of the steaks too. Luckily, it’s fun (and yummy) to practice!
Step 5: Remove Steaks & Rest
Once a ‘crust’ has formed on the outside, remove the reverse seared steaks from the heat and allow them to rest for 5-10 minutes. This allows the juices to settle within the meat for a truly succulent, delicious steak.
Step 6: Serve!
Serve your reverse seared steak alongside your favourite sides. Depending on the cut of steak, you may want to serve it as-is or slice it into thin slices to be placed on a platter alongside flavoruful side dishes.
More Steak Recipes
Are you on a steak kick lately? Try these mouthwatering smoked steak recipes next:
- Marinated Smoked Flank Steak In 5 Easy Steps
- Smoked New York Steak
- Amazing Smoked T-Bone Steak
- Smoked T-Bone Steak Recipe
Reverse Sear Steak Recipe
- BBQ Grill Accessories (Tongs, Basting Brush)
- wood chips (Oak or Hickory)
- Cast Iron Pan
- Mixing Bowl
- 2 inch-thick steaks in your chosen cut
- 4 tbsp butter
- 2 tbsp olive oil
- 2 tbsp salt
- 2 tbsp pepper
- Preheat your smoker to 275ºF/135ºC.
- Cover your steaks in olive oil and season thoroughly with salt and pepper.
- Place your steaks in the smoker for approx. 1 hour until the desired temperature has been reached.
- Heat butter in a cast iron pan and insert the steaks, regularly flipping to ensure even cooking on both sides.
- Once a golden ‘crust’ has formed on the outside, remove steaks from the heat.
- Serve with your favorite sides.
Reverse Sear Steak FAQs
Do You Rest A Steak After Reverse Sear?
Yes, it’s recommended to rest your steak for 5-10 minutes after searing to redistribute the juices and flavour evenly for an incredibly succulent melt-in-the-mouth steak.
Can You Reverse Sear A Thin Steak?
Yes, you can reverse sear a thin steak. However, we would not recommend that because if you reverse sear a thin steak, there are chances that it will lose the juices and tender texture as there will be less excess fat, resulting in a tough and chewy steak.
How Long Does It Take To Reverse Sear Steak?
To sear the remaining fat and buttery outside of the steak, fry them on high heat in a cast-iron pan for around 2 minutes on each side
Which Drinks Would You Pair With Reverse Sear Steak?
If you’re looking to serve wine with your reverse sear steak, we recommend a classic Cabernet. However, if beer is more your taste, we recommend checking out the best local breweries in your area for a pint or two after dinner.