The reverse sear flips the usual steak method. You cook the steak low with smoke first, then sear it hot at the end. You get a smoky flavor, an even color from edge to edge and a great crust.
The recipe
Ingredients
- 2 bone-in or boneless ribeye steaks, 1 1/2–2 inches thick (about 1 1/2 lb each)
- 2 tsp kosher salt
- 2–3 tbsp coffee and chile steak rub, or 2 tsp coarse black pepper and 1 tsp garlic powder
- 1 tbsp high-heat oil, such as avocado oil
- 2 tbsp butter (optional)
- 2 garlic cloves, smashed (optional)
- Smoking wood: oak, hickory or mesquite (chunks, chips or pellets)
Steps
- Pat the steaks dry and season both sides with the salt. Set them on a rack and refrigerate uncovered for at least 1 hour, or overnight.
- Season the steaks with the rub or the pepper and garlic.
- Set up your smoker for 225°F with oak, hickory or a small amount of mesquite.
- Place the steaks on the grate with a leave-in probe in the thickest one. Smoke until they read about 130–135°F, usually 1–1 1/2 hours.
- Move the steaks to a plate. Heat a cast-iron pan or grill as hot as it will go, about 500–600°F.
- Add the oil to the pan, then sear the steaks 1–2 minutes per side. Add the butter and garlic in the last minute and spoon it over the steaks.
- Sear the fat edge for 20–30 seconds too. Keep searing, or move the steaks to indirect heat, until the center reads at least 145°F, the USDA safe temperature for beef steaks.
- Rest the steaks at least 3 minutes, then slice against the grain.
Why this works
Thick steaks are hard to cook evenly over high heat. The outside burns before the middle catches up. Cooking low first warms the steak slowly, so the center and edges end up close in temperature. The surface also dries out on the smoker, and a dry surface browns much faster in a hot pan.
The USDA safe temperature for beef steaks is 145°F with a 3-minute rest. That is about medium. Pulling the steaks from the smoker around 130–135°F lets the sear bring them up to 145°F without a thick gray band under the crust.
Pick the right steak
Go thick. The reverse sear works best on steaks at least 1 1/2 inches thick. Thin steaks cook through on the smoker too fast and do not have time to take on smoke. Bone-in ribeyes look great and the bone adds a bit of flavor near the edge. Strip steaks and porterhouses work the same way.
Best wood
Ribeye is rich and beefy, so it can handle bold wood. Oak and hickory are safe picks. Mesquite is strong, so use just one small chunk or a mix with oak. On a pellet grill, a beef or competition blend works well.
How to tell it's done
Use a thermometer, not the poke test. A fast instant-read thermometer lets you check during the sear without losing your crust. Check the thickest part, away from the bone.
Seasoning
Our coffee and chile steak rub builds a dark crust with a little heat. If you want a classic steakhouse taste, keep it to salt, coarse pepper and garlic.
Variations
- Compound butter. Mash 4 tbsp soft butter with chopped parsley, garlic and a pinch of salt. Put a slice on each hot steak.
- Bigger group. For a whole roast with the same flavor, try smoked prime rib.
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