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.
- 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.
Nutrition
Calories: 475kcalCarbohydrates: 1gProtein: 46gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 138mgSodium: 4769mgPotassium: 633mgFiber: 1gSugar: 0.01gVitamin A: 45IUCalcium: 28mgIron: 4mg
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