Reverse-searing your steak is—in my humble opinion—the absolute *best* way to cook a steak. You get a nice pink interior, with a beautiful hard crust on the outside.
In this recipe, we're keeping things dead simple—we're using just *three* ingredients, and we're cooking our steak in the smoker and then finishing it on a ripping hot grill.
WHAT YOU'LL NEED TO MAKE THIS RECIPE
For the purposes of this recipe—which is to show the cooking method (not necessarily the "recipe")—I wanted to keep things as simple as possible. Which is why I'm only using three ingredients. Of course, you can get a little more creative when cooking a steak, but for now, let's focus on the method itself.
- Steak — reverse-sear works best on a thick cut of steak, like a ribeye, which is what I used. You can also reverse-sear a filet mignon, New York Strip, porterhouse, or tomahawk
- Salt & Pepper — to season the steak. I used kosher salt and freshly cracked black pepper
HOW TO REVERSE SEAR A STEAK
1. Prep the Steak
Pat the steak really dry with paper towels. Moisture is the enemy of a good sear on a steak, so we want the steak to be bone dry. Then, generously season both sides with the salt & pepper. Let the steak sit out at room temperature for 30 minutes before cooking.
2. Smoke the Steak
Preheat your smoker to 275F, using a milder pellet flavor like hickory or oak. Place the steak on a wire rack like I did—or directly on the grill grates—and smoke the steak until it hits an internal temperature of 20 degrees below your target temperature. So for medium rare (130F), I pulled my steak at 110F.
3. Rest & Preheat Your Grill
Remove your steak from the smoker and let it rest for 5-10 minutes. Use a paper towel to remove any moisture from the outside of the steak. Meanwhile, pre-heat your grill to its highest setting.
4. Sear the Steak
Add the steak to your hot grill. Sear on each side for 1-2 minutes, until a nice golden crust forms. Use a weighted object to gently press the steak against the grill if you have one (I used a burger press). Pull the steak after your crust has formed and it has reached your desired internal temperature.
5. Rest & Slice
Rest your steak on a cutting board for five minutes, allowing the juices to redistribute. Then, slice against the grain, and enjoy.
PAIRING SUGGESTIONS
This steak pairs beautifully with my cowboy butter as a sauce, and for sides, you can't go wrong with smoked mac & cheese and smoked garlic mashed potatoes.
STEAK TEMP GUIDE
I love my steak medium-rare, but here are the finished temperatures to shoot for based on your preferences:
- Rare: 120–125°F
- Medium rare: 130–135°F
- Medium: 140–145°F
- Medium well: 150–155°F
PRO TIPS FOR MAKING THIS RECIPE
- Use a thick cut. You really need a thick cut of steak to make this work. Cuts like flank steak, skirt steak, or hanger steak won't work because they're too thin and cook through too fast. I used ribeye, but reverse-sear works beautifully with filet mignon and New York Strip.
- Add more seasonings. Again, I wanted to keep things easy for this demonstration. But feel free to add whatever your favorite steak seasoning is.
- Finish with butter. For more flavor, finish with my cowboy butter.
- Don't overcook it. When your grill is really hot, it can bring the steak up to temperature quickly. Be sure to probe the steak with an internal thermometer frequently to make sure you're not overcooking it.
Reverse-Seared Steak
Ingredients
- 1 ribeye steak 1.25 to 1.5 inches thick; can also use filet mignon or New York Strip
- 2 tsp kosher salt juice & zest
- 1 tsp black pepper freshly cracked
Instructions
- Pat the steak dry and season with salt and pepper. Rest at room temperature for 30 minutes.
- Smoke the steak at 275F until the internal temperature reaches 20 degrees below your target final temperature (110F for medium-rare), about 45–60 minutes.
- Rest the steak for 5–10 minutes and pat dry with paper towels.
- Heat your grill or a skillet over high heat. Sear the steak for 1–2 minutes per side until a crust forms, ensuring the internal temperature reaches 130°F.
- Rest for 5 minutes. Slice against the grain and serve.
Notes
- Use a thick cut. You really need a thick cut of steak to make this work. Cuts like flank steak, skirt steak, or hanger steak won't work because they're too thin and cook through too fast. I used ribeye, but reverse-sear works beautifully with filet mignon and New York Strip.Â
- Add more seasonings. Again, I wanted to keep things easy for this demonstration. But feel free to add whatever your favorite steak seasoning is.
- Finish with butter. For more flavor, finish with my cowboy butter. Â
- Don't overcook it. When your grill is really hot, it can bring the steak up to temperature quickly. Be sure to probe the steak with an internal thermometer frequently to make sure you're not overcooking it.
