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!
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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! Thus, this is how you do a reverse sear.
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
- 1 Ribeye steak about 12-16oz
- 1 tbsp sea salt
- 1 tbsp fresh black pepper
- 1 tbsp 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 225F.
- 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.
- Slice, serve and enjoy!
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