Some people love to cook their meat low & slow while others like a fast & hot; but, what if I told you there was a way to get the best of both worlds? Introducing the amazing reverse-seared steak! Take any normal cut of steak, smoke it on a low temperature for about an hour, then sear it over a hot fire and BOOM! You have a new party favorite!
So how does a reverse-seared steak work?
A reverse-seared steak is the combination of two styles of cooking: smoking & grilling. In order to make this style of meat, you first smoke the steak on a low temperature for about an hour. This is counter-intuitive to most people since its not normal to see a ribeye being smoked! When you smoke the steak, you actually cook it from the inside out. This allows for a more flavorful piece of meat since the low temperature does not push the juices out. After the steak has rested, you then quickly sear the outside of the steak on a really high temperature (preferable over the fire). This will get an amazing crust and help to seal in as much flavor as you can!
When do we start cooking?
So whether you’re a low & slow person or a fast & quick person, try out my Reverse-Seared Steak recipe below and get the best of both worlds! Don’t forget to add some Cowboy Hickory Wood Chunks to the fire for added flavor!
Reverse Seared Steak
Yields: 1-2 servings
Cook: 1 hour 15 minutes
Prep: 10 minutes
• 1 Ribeye steak (about 12-16 ounces)
• 1 tablespoon sea salt
• 1 tablespoon fresh black pepper
• 1 tablespoon cinnamon
• Other: A grill that can smoke on low heat (i.e. anything with a lid)
• Light the Cowboy Hardwood Lump Charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes. (Optional) Add 3-4 small pieces of hickory wood to the top of the charcoal for added flavor!
• 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, place steak on 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 charcoal/wood chunks to maintain a consistent temperature!
• 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
• For cross grill marks, do 30 seconds on one side then turn 90 degrees for another 30 seconds. Flip steak and repeat process
• Pull steak off hot fire, slice and enjoy!