Reverse Seared Steak
Get the best grilling and smoking!
Take your favorite cut of steak and smoke it on a low temperature for about an hour followed by searing it. The combination of low & slow, and then hot & fast creates a super juicy steak with an tastey crust.
Yields: 1-2 servings
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
• 1 Ribeye steak (about 12-16 ounces)
• 1 tbsp. sea salt
• 1 tbsp. fresh black pepper
• 1 tbsp. cinnamon
- Light the hardwood lump charcoal and let burn for 10-15 minutes.
- Once charcoal is hot, place in grill on one side and leave room so that you can add more charcoal/wood later
- Close the lid on your grill and wait for the temperature to reach 275-300F
- While waiting, season the steak with salt, pepper, and cinnamon on both sides.
- When temperature is ready, add your smoking wood (we like hickory) and place steak on the opposite side of charcoal.
- Let the steak roast for about 45-50 minutes (or until the internal temperature for steak is 120F) Make sure to add wood chunks and to maintain smoke!
- Pull steak off grill and let rest for 10 minutes
- While steak is resting, prep your grill to be as hot as possible
- When fire is ready, place steaks on grill for 1 minute per side if you want the cross-hatched sear marks
- Remove, slice, and enjoy!