Reverse Seared Steak

Recipe Information

- Prep Time: 5 Min
- Cook Time: 1 Hr
- Servings: 2

Description

If you haven’t tried a reverse‑seared steak, you’re missing out—slowly bringing the steak to temp, resting it, then searing on blazing‑hot cast‑iron delivers incredible flavor and tenderness. The main difference from traditional searing is simply the order: reverse sear cooks low and slow first, then finishes with a crust; traditional sear starts hot, then finishes gently. Both work, but reverse searing shines on thicker cuts and pellet grills. Choosing a great steak comes down to marbling, thickness, color, cut, and freshness, while grass‑fed versus grain‑fed is purely personal taste. Smoking or grilling also depends on what flavor you want—smoking adds depth, while hot‑and‑fast grilling builds crust. In the end, steak cooking is all about preference, so try different methods and enjoy the process.

Ingredients

**All Ingredients**
- 2 thick-cut ribeye steaks
- Salt and pepper

Instructions

Step 1: Preheat smoker or pellet grill to 225°F. Once it is up to temperature, place your steaks on the top rack.

Step 2: Smoke your steaks until the internal temperature is about 20°F under the desired finish temperature. This is to prevent overcooking them once you sear it. Medium rare is considered 135°F and is the most popular temperature to cook a steak to.

Step 3: When the internal temp gets close to 20°F under your desired temp, start your Sidekick Sear and place it on medium to high heat.

Step 4: Place each steak on the BBQ Box for about 30-60 seconds. Rotate about 45° to get diamond sear marks and sear for another 30-60 seconds.

Step 5: Then turn the steaks and repeat the process. Make sure to monitor the internal temperature to avoid overcooking the steaks. Even though you are not searing for very long, the internal temperature will rise and continue to rise even when you are done cooking it and letting it rest.

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