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!