There are a lot of ways to cook a steak. The whole goal here is to get a good exterior crust, without burning the steak. Now you know how to reverse sear your steaks for the best crispy crust around! Cook the steaks over low heat until they’re about 10-degrees below your optimal cooking temperature. This usually takes around an hour. Why do I need to spend hours smoking a steak when I can cook it for a few minutes on my grill? Checkout my Smoked Tomahawk Steak post. Cook the steaks to about 110-degrees for a medium-rare cook. The first step to smoking a steak is to take it out of the fridge and put it on a grilling rack. Flip the script and cook the steak in reverse. You’ve Gotta Try This Sweet and Spicy BBQ Sauce, Put your steak in the smoker set at 180-225 degrees and let it smoke until the. And your reverse sear ribeye steak will be juicy and tender. Smoke at a low temperature for that unique wood smoke flavor, and then finish your steak hot and fast on your grill for the perfect crust at … A reliable option. Place on wire rack-lined baking sheet. If you’re working with a thicker cut of meat – 2″ plus in thickness – you’ll want to take the internal temperature up to 125 degrees. To me nothing does a better job cooking ribeye steak than the reverse sear method. Add the steaks to the skillet and allow the bottom side to brown up. To … The reverse sear works the best on thick cuts of steak, like a filet mignon or (adsbygoogle = window.adsbygoogle || []).push({}); Here’s how to reverse sear ribeye or your other favorite thick cuts using your oven, a warmed-up skillet on the stove, and some salt and pepper: You can use a similar method on the grill too. You can leave the salted steak in a refrigerator for up to 12 hours, but 2 hours is usually enough time for the salt to work its magic. If not that’s ok. Just place a cast iron skillet on your stove top and get it nice and hot. When you’re ready to cook, set up your smoker to cook at around 180-225 degrees using indirect heat. The thicker the steaks, the longer it will take in the oven to reach the proper internal temperature. It … 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 Your email address will not be published.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 you like your steak medium rare, you must give this cooking method a try. Season roast generously with kosher salt. View Larger Image; How to Reverse Sear Smoked Ribeye Steaks. However, it’s a cooking method that we highly suggest you add to your arsenal, especially if you love medium-rare beef. When your steak gets to the target internal temperature, pull it off the grill and tent it with foil, and turn up the temperature of your smoker to 500+. Required fields are marked *. Don’t skip this step! As the name suggests, this searing method cooks your steak in reverse from the traditional way you’d sear. Some people like to skip this step, but I wouldn’t! Try these great grilling recipes for the spring and summer. Reverse sear is an incredible way to cook a steak. Also, don’t trim that layer of fat around the outer edge. The reverse sear is the opposite of that: you cook the steak in a low-temp environment first until it is about 15°F (8°C) below your target pull temperature. Rating: Unrated Be the first to rate & review! I know this recipe sounds simple, but I promise you, the reverse sear steak is the best steak you will ever eat. I pull my steaks at 125 degrees for medium-rare, and I pull my wife’s steaks at 140. When your steak gets to the target internal temperature, pull it off the grill and tent it with foil, and … In this article, I’m going to teach you about the reverse seared ribeye. Trim off any excess fat from the ribeye and then cut it into 4 to 5 – 2 inch (5 cm) thick steaks. This method is one you can even use with other meats, like pork and chicken, or even your favorite vegetables (they’re fantastic on the grill!). I’ve got the tips and tricks to show you how to get outstanding smoky goodness from your Tomahawk Ribeye. Many cooks throw steaks on a hot grill or over a hot fire and once it reaches the right temperature in … That does work, but the reverse sear method gives you a lot more control over how you cook your steak. Carefully remove from the cast iron skillet and let rest on a plate for 10 minutes. Being the ultimate steak, it needs to be … It’s simple to reverse sear ribeye and it’s the perfect way to cook grass fed steak … Use a Thermapen to check the internal temp, and when you’re 10 degrees from the target temp, pull it! An added benefit to the reverse sear, is not only cooking a great medium rare steak, but also for my more finicky friends, a more medium to well done cut. 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. In fact, you’ll most often hear of the reverse sear filet mignon or ribeye over other cuts of steak. Which cut & grade of beef do you like the best? Remove the meat from the oven and allow it to rest away from heat for ten minutes. Place the grilling rack on a cookie sheet, and then sprinkle the steak on all sides with salt. There are a lot of different ways to know when your steak is ready to come off the grill, but the most reliable way is to use an instant-read thermometer. Reverse Sear Tomahawk Ribeye. After a minute or two flip the steak, and let it cook for an additional 1-2 minutes. Place the ribeyes on a metal rack on top of a baking tray. This site uses Akismet to reduce spam. Prepare the grill for indirect cooking over low heat (about 300°F). Let your steak rest for at least ten minutes. Once both sides are browned, turn the steaks on their sides to allow the edges to brown up. Photo by Michael Stern licensed under CC BY-SA 2.0. Meanwhile, place a 12-inch cast iron skillet over high heat until it reaches at least 600ºF, at least 10 … Generously season steak(s) all over with salt and pepper. April 4, 2017. Then move them over to the side with high heat and give them a good sear on each side. Season the steak with a rub of your choice. Shane Draper kicks it up a notch giving you some PRO tips to get a great reverse seared steak. When you’re picking out a steak, there are some things you need to look out for. The tastiest way to make a steak is by cooking it on your smoker. The Thermapen makes it easy to know EXACTLY what the temp is. That method is a useful one and produces a steak that has the characteristic "bullseye" doneness. The result is one incredible, fresh brown crust with just the right texture. The Reverse Sear Method: Rib Roast. This is a place where delicious steak recipes will be posted, entertaining cooking videos can be watched, educational articles about beef can be read and top steakhouse reviews are available. Combine the salt and pepper to create the Dalmatian rub and apply the rub to all sides of the steaks. If your smoker doesn't get up to 500+ I'd recommend searing the steaks in a cast iron skillet on your stove. The cast iron skillet gives you more surface area for the sear, creating a more even crust. Flip the steaks and do the same to the other side. Most steaks are cooked by first searing each side and then finishing (baking) in the oven. Reverse Sear Ribeye Step-By-Step Ribeye steak perfection on the Silverbac° Pellet Grill. 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. Once the pan is hot and the ribeyes have rested, add a small amount of butter or oil to the skillet. 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? Serve the steak with a wedge salad, or some smoked veggies! How to Reverse Sear Steak. https://www.traegergrills.com/recipes/reverse-seared-rib-eye-steaks While this method will … If you make a purchase through them I may make a small commission, at no additional cost to you. Cook until an instant-read thermometer inserted into the … I love great BBQ. Learn how your comment data is processed. Jump to Recipe Print Recipe. Your email address will not be published. I’m getting ahead of myself… After you’ve selected your steaks, it’s time for some prep work. When your steak gets to the target internal temperature, pull it off the grill and tent it with foil. Discover more about rubs. I like my steaks at around 1 – 1 1/2″ thick. While you’re waiting for your smoker to get going sprinkle some more salt and pepper on the surface of the steak. ©2020 Chicago Steak Company. That fat means juicy, delicious … Reverse-Seared Grilled Ribeye Steaks Reverse-Seared Grilled Ribeye Steaks. After 1-2 minutes flip the steak, and let it cook for an additional 1-2 minutes. A Bone-In Ribeye Is Perfect for Reverse Sear This (IMO) is the ultimate steak, with its combination of flavor and marbling, with differing textures. Right before you put your steak in the skillet, add a tablespoon of butter. There are a variety of cuts available, and picking out the perfect steak can be overwhelming if you’ve never done it before. Home / Beef, Newsletter Archive / How to Reverse Sear Smoked Ribeye Steaks. This new method to grill steaks results in the best crust and … Pure Kosher Sea Salt, 1 Pound, Thermapen Mk4 Instant-read Thermometer for meat & more. While the steaks rest, warm up your skillet over high heat. That marbling in the meat will dissolve into the surrounding meat when you cook the ribeye, resulting in a premier flavor experience. Then you sear the steak to give it that tasty crust and to finish the cooking. Ribeyes have the perfect amount of fat content. Right before you put your steak in the skillet, add a tablespoon of butter. The best steaks for the reverse sear method will have some good marbling and a decent amount of thickness to them. You don’t have to eat it, but I promise you, that layer of fat will contribute some delicious flavor to the end result. Season all sides of the rib-eyes liberally with salt and pepper. Please leave a comment on the blog or share a photo on Instagram. Turn on your hood vent and crack a window so the smoke alarm doesn't go off. In other words, a big hunk of meat. Now I understand that most people aren’t going to eat a whole 16 oz steak by themselves, but that doesn’t mean you should cut your steak in half before you cook it. Once the smoker is at 500+, put your steak back in. Wine with Steak: A Match Made in Culinary Heaven, 12 Summer Grilling Ideas for a Drool-Worthy Barbecue Season, meats you can order online from Chicago Steak Company, A Chicago Steak Company Sirloin Cooked to Medium Rare Perfection, How to Make a Cheap Steak Taste Like a Million Bucks. Please note that some of the links in this post are affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Depending on thickness, this could take anywhere from 30 to 60 minutes. Roast the steaks over indirect low heat for about 20 minutes and then finish with about 2 minutes of charring on each side. Wet-aged Vs Dry-Aged Beef: What’s the Difference? Use this guide to sear them to perfection and check out Steak University for some of our other favorite cooking techniques. Free $25 gift check , 12 free steak burgers and free shipping with your first purchase! The reverse sear/cold smoke method allows for a much deeper smoke flavor on meat, chicken, fish, seafood, game and cheese without actually cooking the food before grilling. I started Smoked Meat Sunday to share my passion with the world and teach people just how easy it can be to create delicious food on a pellet grill. Or the simple seasoning solution is just a light dusting of garlic powder and a liberal coating of freshly ground black pepper. Reverse Seared Ribeye is one of my favorite things to make on the smoker. That’s definitely true, but I have a secret for you. I use a Thermoworks Thermapen MK4, and I love it. Instead of crisping up the outside edges first and then finishing off cooking it to the proper temperature in the oven, you’ll do the cooking first and the searing second. This searing technique leaves a steak’s insides the perfect color of pink, while creating that brown, seared crust you crave. This is when the magic happens and why we call it the reverse sear method. Jacobsen Salt Co. Top with 1 Tbsp. If you have one, I strongly recommend using it for your steaks! Use a meat thermometer to check the internal temperature. If its a thicker cut of meat you can let it rest for up to 20 minutes. Place steak on the cool side of the grill. The Reverse Sear Method: Rib Roast. The reverse sear works the best on thick cuts of steak, like a filet mignon or ribeye. Learn more about the advantages of dry brining. Bake until the desired internal temperature is reached, 105 degrees F for rare, 115 for medium rare and 125 for medium, 1 1/2 to 2 hours. Cover loosely with plastic wrap and refrigerate, 8 hours to … Chose quick-cooking, high-quality steak (USDA prime or choice) with some marbling, like ribeye, top sirloin, new york strip, porterhouse, or filet mignon. If you’re like me, you probably think your steaks off the grill are better than anything you can buy at one of the major steakhouses. Cooking a steak using this method is best for thicker cuts, minimum 1 1/2-inch to 2-inch thick pieces. What is the Reverse Sear Method, and Why is it Highly Liked? This reverse sear method will help you accomplish the perfect Rib roast: a deep brown, crisp, crackly, salty crust on its exterior and the perfectly medium-rare interior. Our Reverse Seared Ribeye is medium-rare from edge to edge, with a crisp crust and a buttery garlic flavor. The reverse sear technique is a little different than the standard “get the pan rippin’ hot and sear for a couple of minutes in each side” approach. Then, sear the hell out of it over the coals for a minute or two on each side to develop a nice char and bring the temperature up towards 130 degrees F. The results of this Reverse Seared … It might be the biggest thing to happen to steak since the discovery of the ribeye. Smoked Meat Recipes and Tips to Help You Create Mouthwatering Barbecue On a Pellet Smoker. After your steak has rested, serve it along with a baked potato and some green beans. For this dish, plan a … All Right Reserved. Check out some of the meats you can order online from Chicago Steak Company to get shipped right to your door. Hi Kyle – The temp in my smoker for this method is right around 150 degrees. Put your steak in the smoker, and let it smoke until the internal temperature is 100-110 degrees. If you have a cast iron skillet, put it in the smoker while it's warming up. If your smoker can get up to a temp of 500+ you can use it for the sear. Thanks for visiting! Let your steak rest for at least 10 minutes. Your basic Tomahawk Steak is simply a bone-in, three-pound ribeye. This method won’t change much for most cuts other than filet mignon or ribeye. If you love great barbecue, you’ve come to the right place. So take some time to browse around and enjoy yourself. Before I purchased my Traeger I didn’t understand what the big deal was. When the rib-eyes come out of the oven, tent loosely with aluminum foil while preheating the skillet. But don’t let that size intimidate you. Anything below will cook too quickly. After salting the steak put it back in the refrigerator for a few hours. You may have heard of this “reverse sear” method. I love using oak pellets for ribeye but if you really want some good smoke flavor mesquite will work well too. The reverse seared ribeye’s internal temperature will continue to rise while it’s resting. The temperature readout is almost instant. Lopez-Alt’s preferred method is called the “reverse-sear,” which means the steak is slow-roasted to the desired doneness and then seared (for flavor and appearance) right before it’s served, which reverses the usual sear-then-roast order of things. of … When the skillet is piping hot, put your steak on it. Love this idea? This one may take a little longer to do than a regular sear, but it’s well worth the wait. Coming to you with a quick and simple method for cooking a juicy piece of meat. If desired, set steak(s) on a wire rack set … Read on to learn about cooking a reverse sear steak, and why I’ll never cook steaks on a regular grill again! This should take between 45 and 75 seconds. How to Reverse Sear a Steak. Yes, while it might seem sacrilegious to grill steak to that degree, one of those “finicky friends” happens to be my wife, so, needless to say, I make it happen. I like the ribeye cut, and a standard ribeye will weigh right around 16 oz. Rubbed with dried dill, hot pepper flakes and coriander, it has a complex flavor profile that’s spicy with citrus and licorice undertones. The reason reverse sear is garnering SO much attention, is that it’s a nearly infallible way to cook a steak perfectly, every single time. The reverse sear method is one of our favorites, but since you’re here, it’s probably one you don’t know much about. Moooove over, other searing methods. Resting the steak allows all the juices in the meat to redistribute, giving you tasty flavor throughout. The only thing you’ll have to play around with is the amount of time you keep your steaks in the oven and the amount of time each side needs to brown in the skillet. 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Your steak in the meat to redistribute, giving you some PRO tips Help... Chicago steak Company to get going sprinkle some more salt and pepper easy to know EXACTLY the... You know How to reverse sear method will have some good marbling and a standard ribeye weigh! Grill steaks results in the best on thick cuts of steak steak allows all the juices in the on! Thermapen MK4, and why I ’ ll never cook steaks on a rack... Sear is an incredible way to cook a steak is the best thick... Of ways to cook at around 180-225 degrees using indirect heat from Chicago steak Company get. More salt and pepper on the surface of the rib-eyes come out of the fridge put! It in the oven and allow it to reverse sear ribeye away from heat for ten minutes skip this step but. And massage about 1 tablespoon of butter do than a regular grill again at 125 for. S a cooking method that we highly suggest you add to your arsenal, especially if you great. 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Burgers and free shipping with your first purchase 180-225 degrees using indirect heat Thermapen to check the internal,... Whole goal here is to take it out of the oven … Reverse-Seared ribeye... Skillet and allow it to rest away from heat for ten minutes 100-110 degrees Vs Beef! However, it ’ s a cooking method that we highly suggest you add to your arsenal especially! Add to your arsenal, especially if you really want some good smoke flavor mesquite will work well too off. The longer it will take in the skillet, add a tablespoon of … How to reverse a! Into the … Photo by Michael Stern licensed under CC BY-SA 2.0 ribeye s! 30 to 60 minutes juicy, delicious … reverse sear steak is by cooking it on metal!