Reverse searing is a method of slow cooking a thick piece of meat at low temperatures and then searing it at very high temperature to get a char-grilled outer taste and texture.

steak

Recommended Pellets
 Hickory
 Pecan
Dry Rub
 3 tbls.
Your favoite salt and pepper based steak seasoning (Ex. Montreal or Chicago style seasonings)
Protein
 2 ea.
Ribeye Steak - 2 - 2 1/2 inches thick (feeds four people)

Cooking Instructions:

  • Season the steak top and bottom with the salt and pepper rub. Gently press the seasoning into the surface of the meat. Tightly cover the steak in plastic kitchen wrap and place in the refrigerator for about 2 hours.
  • Heat the smoker to 225°F using hickory or pecan.
  • Cook the steak until the internal temperature is about 10 – 15 degrees less than the desired finished temperature. About 1 hour. Example: if you are shooting for a finished internal temperature of 125°F then remove the steak from the smoker at 110 – 115°F.
  • About 20 - 30 minutes before the steak is ready to come off the smoker, heat your gas or charcoal grill to 600 – 700°F.
  • Brush the grates on the grill with oil.
  • Place the steak on the heated grill (about 3 minutes per side) until the internal temperature of the meat reaches the desired finished temperature.
  • Allow the steak to rest for 20 minutes and enjoy.