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Reverse Sear Steak

Reverse Sear Steak

  • Author: Cuts and Crumbles
  • Prep Time: 6 hours
  • Cook Time: 15 minutes
  • Total Time: 6 hours 15 minutes

Description

By using this process you only cook with high heat at the very end so your reverse sear steak will be perfectly cooked all the way through!


Ingredients

Meat used: Thick steak (at least 1 inch thick, we used a porterhouse)

Seasoning: Salt and pepper

Wood Used: Apple (but any flavor will work)

Grill Temperature: ~200-220F

Meat Temperature: 125-160 depending on desired doneness

Smoke time: Until you reach 5 degrees before desired temperature for indirect, then 1 minute each side for direct


Instructions

  1. First of all, we want to get a good thick cut of steak at around 1 inch thick (we used a porterhouse but feel free to use your favorite cut). Then we want to “Dry Brine” the steak, which essentially means we are going to salt (kosher salt) both sides of the steak and let sit in the fridge uncovered for at least 6 hours, but ideally overnight. During that time the salt will penetrate the meat which will hold the moisture inside and make our steaks nice and juicy.
  2. Once you take the brined steak out of the fridge, you will notice it will be a bright red color which shows that your salt has penetrated the meat. We want to put the meat on indirect heat at about 200-220 degrees. You can also use an oven at the same temp if you don’t want to get your grill going. We used apple wood chips, but you could use any flavor you want.
  3. It is crucial to have a constant read thermometer so you can monitor your steaks doneness as you will not want to be opening and closing your oven or grill over and over checking on it. You’ll want to take it off the grill a little before it reaches your desired temperature.
  4. Once off indirect heat we will season with black pepper to taste and place on direct heat (a hot grill or cast iron skillet) for 1 min per side. Remember we don’t need to cook long as the steak is essentially already cooked; we are simply searing the steak to lock in the flavor.
  5. Finally, remove the steak from heat and let rest for 3-5 minutes to allow the juices to redistribute (this is the worst part as the smell is tempting).

Notes

See temperature guide in post for degree of doneness

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