You must have heard of a simple grilled or smoked steak, but nowadays, Reverse Sear Steak has gained immense popularity amongst the foodies. A reverse sear method is very easy, consistent, the most convenient and effective method for cooking a steak. It’s a mouth-watering treat for all steak lovers.
What comes to your mind when you hear the word steak? A tender, juicy, and full of savory meat. Cooking steak by the reverse sear method will serve you with all of these qualities. The term reserve sear might sound challenging, but cooking a steak by this technique is very easy.
The reverse sear technique refers to baking the meat at a low temperature. This slow baking will evenly cook the steak from all sides. When you’re done baking it, move on to searing the steak. Take a cast iron pan, put it on high heat, and add some vegetable oil along with some butter. Then put the baked steak into that pan. Give it heat until a golden crust is formed. Your reverse seared steak is ready to be served with garnishing.
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How to make Reverse Sear Steak
Cooking a reverse sear steak for a holiday dinner, date night, or a family BBQ is not that difficult. We have broken down the finest recipe for you to make your perfect medium-rare steak, along with some cooking tips. Grab your pellet smoker, gas grill, or charcoal grill, whatever you are master at.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Cook Temperature: 275ºF
- Finish Temperature: 145ºF
- Wood Flavor: Oak
- Servings: 1 person
- Your preference of smoker (I recommend a pellet smoker)
- Commercial grade tinfoil
- Meat thermometer
- Wire rack set
- Cast iron pan
- Paper towel
- Rimmed baking sheet
- 1 steak (1-inch thick steak)
- 2 tablespoons of olive oil
- 4 tablespoons of butter
- Kosher salt
- Start your smoker, grab your pellets, and get the temperature stable at 275ºF.
- Rub the steaks all over with olive oil and season with salt and pepper.
- Place the steaks directly onto the grill and smoke until the internal temperature reaches 145ºF.
- Place the steaks in the hot skillet and add 1 tablespoon of butter to the top of each steak. Cook until the internal temperature reaches 145ºF. Make sure to flip once after 2-3 minutes.
- Remove the steaks, serve, and enjoy!
BBQ Hero Tip: Try throwing some fresh rosemary or garlic into your cast iron skillet for added flavor.
Detailed Cooking Instructions
1) Start the smoker and maintain the internal temperature at 275ºF
Light up the smoker with all your desired wood chips to have the perfect wood smoke taste and maintain the smoker’s internal temperature at 275ºF.
2) Preparing and seasoning the steak for smoking
Try to take thick-cut steaks for smoking because they will give a moist and tender texture. Once you have purchased your steak from the butcher’s shop, rinse it well before baking. Pat dry it from all sides with a paper towel. Now brush the whole meat with olive oil and sprinkle black pepper along with some salt.
3) Putting the meat in the smoker
After you are done with the seasoning, put the steak immediately into the smoker on the rimmed baking sheet. Let it smoke for some time at 275ºF until the internal temp of the meat is recorded to be 145ºF.
Now there are 4 different types of cooked steaks that are most commonly eaten.
- Rare: 125ºF-130ºF
- Medium Rare: 130ºF-135ºF
- Medium: 140ºF-145ºF
- Well done: 155ºF (if you’re cooking to this degree of doneness, you don’t need to reverse sear in the first place!)
It is not necessary to follow these textures. You can remove the steak from the grill when you feel like the meat has achieved the desired doneness.
4) Removing the steak from the grill and pan sear it.
Here comes the magic technique. To reverse sear a steak, preheat your skillet with some oil on high heat. Remove it from the grill, let the steak rest for a couple of seconds, and put the steak on the hot pan. Put some butter on it. This melted butter will double up the flavor.
Keep on changing the sides after short intervals until a brown crust is formed. Do not overcook it because it will ruin all that juicy taste and texture.
5) Serving the meat prepared by reverse sear steak method
Your perfectly cooked meat with a crisp crust is ready to be served with a delicious sideline. You can also garnish it with some fresh parsley or lemon zest.
Frequently Asked Questions
How long does it take to reverse sear steak?
To cook and render the remaining fat, turn the steaks on their sides with tongs for about 2 minutes.
The reverse sear cooking method only works on thick-cut meat. The best steaks that can be prepared by reverse searing are
Do you rest a steak after reverse sear?
Yes, we rest the steak for some time before searing to redistribute the juices and flavor evenly and have those grill marks.
Can you reverse sear a thin steak?
Yes, you can reverse sear a thing steak. But I would not recommend that because if you reverse sear a thin steak, there are chances that it will lose its moist and tender texture as there will be less excess fat.
To enjoy the perfect flavor and a tender texture, I prefer reverse searing a thick steak.
Do you rest a steak after reverse sear?
There is no need to rest the steak after reverse sear. Immediately serve the steak after serving with a garnish and a perfect sideline.
Best Sides for Reverse Sear Steak
Searing steaks can have a phenomenal taste when paired up with some of the best sidelines. We love to pare our Smoked Asparagus, Smoked sweet potatoes, Smoked corn on the cob, and Smoked baked potatoes as a sideline with a perfectly cooked steak.