How to Reverse Sear

TheMeatGuys LLC
TheMeatGuys LLC
How to Reverse Sear a Steak

Step 1: Choose a Steak
Select a thick-cut steak, preferably at least 1.5 to 2 inches thick. Good options include
ribeye, New York strip, or filet mignon. Ensure the steak is well-marbled for maximum
Step 2: Preparing the Smoker
Preheat your smoker to a low temperature, many ideally cook around 225°F (107°C) but
we, TheMeatGuys usually go with 180°F (82.2°C). Use hardwood chunks, chips or
pellets for smoking, such as hickory, mesquite, Pecan or cherry, to impart a smoky
flavor to the steak. If you are using wood chips you can soak the wood chips in water for
about 30 minutes before using.
Step 3: Season the Steak Generously
Season or dry rub with your favorite seasonings. Some folks use some type of conduit
like olive oil to help the dry rub stick to the steak or you can just go au natural and have
at it. You can’t go wrong with some good ole fashioned SPG or salt, freshly ground
black pepper and garlic.
Step 4: Place the Steak in the Smoker
Once the smoker has reached the desired temperature, place the seasoned steak on
the grate, away from direct heat. If your smoker has a water pan, fill it with water to
maintain a moist environment.
Step 5: Low and Slow
Close the smoker's lid and let the steak smoke at a low temperature for about 30 to 45
minutes per inch of thickness. This slow cooking process will gently raise the internal
temperature of the steak, ensuring even doneness and will help the intramuscular fats
start to melt and help the steak get more tender.
Step 6: Check the Internal Temperature
Periodically check the internal temperature of the steak using a meat thermometer. For
medium-rare, aim for an internal temperature of around 115°F (46.1°C) - 125°F (52°C),
or adjust to your preferred level of doneness. The thicker the steak the higher you want
that internal temperature because it will be hard to get it where you want it with the final
step the sear.
Step 7: Prepare the Grill

While the steak is smoking, preheat your grill to high heat. Aim for a temperature of
around 500°F (260°C) or higher. Ensure the grates are clean and well-oiled to prevent
Step 8: Transfer the Steak to the Grill
Once the steak has reached the desired internal temperature in the smoker, carefully
remove it from the smoker and transfer it to the hot grill. This step should be done
swiftly to avoid overcooking.
Step 9: Sear the Steak
Place the steak directly over the hottest part of the grill grates. Sear each side for about
1 to 2 minutes, or until a crusty brown sear develops. Use tongs to flip the steak gently.
We like going about 30 seconds to 1minute then turning the mean 90 degrees to get
some good cross sear marks
Step 10: Rest and Serve (The hardest Part)
Once the steak is seared to your liking and reached your desired internal temperature
125°F (51.7°C) for medium rare. remove it from the grill and let it rest for about 5 to 10
minutes. This resting period allows the juices to redistribute, resulting in a tender and
juicy steak. You will find that the internal temperature of the steak will actually rise as
well. After resting, slice the steak against the grain and serve it hot.
That's it! You've successfully reverse seared a steak using a smoker and a hot grill.
Enjoy your delicious, flavorful steak! And don’t forget…Stay Classy.

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