Learn how to smoke and sear a big ribeye steak to perfection on the Rec Tec 700 Pellet Smoker. To finish up on the grill, you can remove the steaks followed by tenting them with foil as you build the biggest fire possible. How to Reverse Sear a Steak The process of reverse-searing is really simple: Season a roast or a thick-cut steak (the method works best with steaks at least one and a half to two inches thick), arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low oven—between 200 and 275°F (93 and 135°C). Pure Kosher Sea Salt, 1 Pound, Thermapen Mk4 Instant-read Thermometer for meat & more. I love using oak pellets for ribeye but if you really want some good smoke flavor mesquite will work well too. If they are extra thick, do the bottom as well. Want to try to cook frozen steak? Checkout my Smoked Tomahawk Steak post. Anytime I make steaks I get a quick internal temp readout using my Thermapen after 45 minutes of taking on smoke, and then after the first flip. To prove this, follow the steps above and test the results. Let’s look into the steps of reversing the sear because it’s needless to say you’re going to need this process sooner or later. Learn how your comment data is processed. How To Remove Rust From Blackstone Griddle? After salting the steak put it back in the refrigerator for a few hours. But the best delicacies are served instantly. After a minute or two flip the steak, and let it cook for an additional 1-2 minutes. We love beef, around here, and the Flat Iron is by far one of my favorite cuts. There’s a paradox here. By salting the steak hours before, you are giving the salt time to work its way into the meat, holding onto moisture and allowing for a much juicier steak. I like the ribeye cut, and a standard ribeye will weigh right around 16 oz. This is not just a mere adage, but an honest ascertain full of truth. I love great BBQ. When the steak is ready for searing, place it on the heated Sear Box (a cast iron skillet with some oil will also work). This is then followed by searing over high direct heat to facilitate the Maillard reaction – aka that yummy crunchy stuff on the outside. If you’re using gas grill, switch the burners to the maximum with the lid placed down to preheat. In a small bowl, combine salt, pepper, onion, garlic, coriander, dill and hot pepper flakes. Let your steak rest for at least ten minutes. Read on to learn about cooking a reverse sear steak, and why I’ll never cook steaks on a regular grill again! Learn more, SMOKEGEARS.COM is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to Amazon.com. Prime Ribeye on the Rec Tec 700 Reverse Sear – Smoked and Seared to Perfection. SmokeGears is supported by it’s readers. Reverse Searing Rib-Eye Steaks - Traeger Pellet Grills, LLC A reverse steak is the best way of cooking a steak. Basics and Operation Explained! It comes with uncountable advantages over the traditional searing of steaks. simply the process of finishing a piece of meat with a high-heat sear after initially bringing the internal temperature up very slowly Why again adopt traditional searing? The cast iron skillet gives you more surface area for the sear, creating a more even crust. In reverse searing, you’ll have to cook your steak till it’s approximately 15 degrees Fahrenheit lower than what you usually do and then sear both sides on the grill for an about a minute or two before taking it off.. 45 seconds are enough for this. The “Reverse Sear” method is a great way of cooking those really thick steaks, especially if you like them perfectly Medium-Rare all the way through. Instead of searing the steak first in a hot grill or pan, the steak is cooked at a low temperature until the entire piece of the meat reaches the optimal doneness. Serve your steaks as you’d with traditionally seared steaks. This usually takes around an hour. Alternatively, you can simply turn on only half of your grill burners. Hi, I'm Theresa. If you make a purchase through them I may make a small commission, at no additional cost to you. Place wood chips in a foil pouch on the grill grates over the flame. Reverse sear is a process by which you slowly bring your steak (or other cut of meat) up to your desired doneness via low indirect heat. In effect, this dries out the exteriors. This … You will just end up overcooking the meat. Once the smoker is at 500+, put your steak back in. How to Smoke Corned Beef Brisket in Electric Smoker? Pit Boss vs Traeger Grills: Which one is the best for the money? Can You Reuse Charcoal Briquettes? Hi Kyle – The temp in my smoker for this method is right around 150 degrees. I like my steaks at around 1 – 1 1/2″ thick. My passion for grilling delicacy gradually built during the time I was living with my parents. Then turn the steaks and repeat the process. This is when the magic happens and why we call it the reverse sear method. Click here for my full Affiliate Disclaimer, How to Prepare a New York Strip on the Smoker, Smoked Hatch Chile Cheeseburgers • Smoked Meat Sunday, Smoked Hasselback Potatoes Recipe • Smoked Meat Sunday, Loaded Double Baked (Smoked) Potatoes • Smoked Meat Sunday, The Ultimate Smoked Meatball Sub • Smoked Meat Sunday, Review: Mountain Primal Meat Co. – Purchase Organic Beef Online, A Simple Smoked Corned Beef Burnt Ends Recipe on a Traeger, Sausage Stuffed Acorn Squash Cooked on a Traeger, Love Sauce? The thicker the steak, the longer it takes. No! Your email address will not be published. Reverse Seared Flat Iron Steak. 3-2-1 Ribs Method: What is This and Does the Method Work for Beef Ribs? 2. If you have a cast iron skillet, put it in the smoker while it's warming up. I use a Thermoworks Thermapen MK4, and I love it. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. I pull my steaks at 125 degrees for medium-rare, and I pull my wife’s steaks at 140. Right before you put your steak in the skillet, add a tablespoon of butter. So, in two words you can call me a BBQ lover. A must have for this recipe is thick cut steaks, at least 1 1/2 inches thick. Propane VS Electric Smokers – Which One Is Better? Why do I need to spend hours smoking a steak when I can cook it for a few minutes on my grill? How to Use an Electric Smoker? If its a thicker cut of meat you can let it rest for up to 20 minutes. Your email address will not be published. If your smoker doesn't get up to 500+ I'd recommend searing the steaks in a cast iron skillet on your stove. In case you are using your grill, place the steaks over the grill directly on its cooler side. … When your steak gets to the target internal temperature, pull it off the grill and tent it with foil. The reverse sear method of cooking meat and steak has been gaining popularity among steak lovers and food geeks in recent years. In line with this, frequently monitor temperature with your thermometer. Right before you put your steak in the skillet, add a tablespoon of butter. Successful attempts by dedicated individuals have shown that reverse sear is far much ahead of traditional sear. You can use an accurate remote thermometer to monitor the temperature progress. If you love great barbecue, you’ve come to the right place. With not so many words, reversing sear is the surest way to enjoy your steaks. You may hold it … Smoked Meat Recipes and Tips to Help You Create Mouthwatering Barbecue On a Pellet Smoker. 1. When you’re ready to cook, set up your smoker to cook at around 180-225 degrees using indirect heat. After your steak has rested, serve it along with a baked potato and some green beans. It can vary in accordance with exact temperature maintenance ability of your grill. It comes with uncountable advantages over the traditional searing of steaks. Sear for about 45 seconds on one side, then flip and repeat. If you have one, I strongly recommend using it for your steaks! Preheat your smoker to 225°F and toss 1 or 2 wood chunks onto hot coals. DIY Rec Tec 700 Grill Cart – Class up that Pellet Smoker with a Built-In Look! Put your steak in the smoker, and let it smoke until the internal temperature is 100-110 degrees. It is a tender, flavorful cut, and it isn’t usually quite as hard on the pocketbook as the fancier cuts like the ribeye or filet.. 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