Beef Reverse Seared Steak

wildblue

Well-known member
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This is less of a recipe and more of a "If you haven't tried this yet, you really should" I've been told I'm not allowed to make steaks any other way.

Take your favorite steak (I'm usually a ribeye guy) and just barely get it wet with some olive oil. Give it a good sprinkle of salt and pepper. I let these sit on the counter for ~ 30 minutes while the smoker is getting to temp.

Put your sear plates on - I put them upside down to get more surface area. If you don't have plates, use the gas grill sitting in the corner that's collecting dust or just have a good pan ready on the stove. You're not smoking on the plates, just getting them good and warmed up while you are.

Set your smoker @ 225 - I like mesquite wood for this, and I turn on 'extra smoke' on the 680. Smoke until the internal temp is about 105-110. Depending on your meat, this'll be 30-45 minutes.
I pull them, pile them on a plate and just cover with another plate. Crank the smoker up to 400 and go drink a beer for 15 minutes. If you're using another grill or the stove, I guess you could skip this part.
Now throw them on the sear plates for a minute a side (a little more or less depending on how you like them done). I like that good sizzle, so I try to flip them onto a not-yet-used part of the sear plate if I can. Pull, cover, and let rest for 5 minutes. IT of 105-110 and right at a minute a side should get you a nice medium rare on a 1" cut ribeye. Warn any guests that the pink isn't rare, it's smoke. Your 'grill marks' turn out pink-ish instead of brown too.

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I haven't done reverse seared yet, but keep seeing people recommend it.

I think I might give it a shot this weekend. During the initial cook at 225, are you flipping the steaks at all or just leaving them alone for 30-45 minutes on one side?
 
I flipped mine at about 90° with rec tec set to 225°. I removed at about 120° and then seared each side for about 2 minutes with the rec tec set at 500°. I did one on the raised edges and one on the flat side of the sear plates. Highly recommend flat side. Flavor is fantastic. Ribeyes were between 1.5 and 2 inches thick.

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I haven't done reverse seared yet, but keep seeing people recommend it.

I think I might give it a shot this weekend. During the initial cook at 225, are you flipping the steaks at all or just leaving them alone for 30-45 minutes on one side?

I don't flip them during the smoke. Maybe something to try, see if it makes any difference. I don't think it would, but any excuse to make another steak .... :D
 
I flipped mine at about 90° with rec tec set to 225°. I removed at about 120° and then seared each side for about 2 minutes with the rec tec set at 500°. I did one on the raised edges and one on the flat side of the sear plates. Highly recommend flat side. Flavor is fantastic. Ribeyes were between 1.5 and 2 inches thick.

Raised edges give you the pretty grill marks, but flat side does seem to work a lot better.

When you sear, are you giving the plates a few minutes to get hotter? Or do you crank it to 500 and sear?
 
I gave mine a few to get hot because I was playing with my little girl outside. I don't think I'll ever return to a steakhouse... ?
 
How long did it take to reach 120 internal at 225 cooking temp?
Approximately an hour, maybe 15 minutes more. I try not to pay so much attention to time and just watch the temps so I'm ballparking. It's enough time to have a couple beers. ??
 
Picked up a ribeye and a filet last night. Going to be giving reverse searing a try tomorrow!
 
Another reverse sear cook in the books and turned out great. Smoked for about an hour and 45 minutes at 225. Then remove them, cranked up the grill to 500 with the sear plates turned flat side up and cooked for about 3-4 minutes per side.

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Had to chuckle about the "red" color on the inside not being rare but rather smoke coloring. We did ribeye this way for the first time the other night and my bride (who detests even medium rare) was dubious until she tried it. As for time, I set the cook temp at 230, it took about 45 minutes to get to internal of 130. I had the normal grate on the left side, the grill grates on the right to preheat. I took the steaks off at the above temp and cranked the RT to 450 for the sear. Once it hit temp I dropped the steaks back on, I had the ribs up as I like the cross hatch pattern just for presentation sake. Two minutes each direction each side then 5 minute rest. Nice and juicy even at the slightly higher temp for the bride's chunk.
 
I put 4 ribeye's in at 225 for 1 hour. That got the temp up to around 125+ for each steak. They all were a nice red/pink exterior. I heated up my 12" cast iron on my other grill and added peanut oil to it and when shimmering hot, added the steaks for about 2-3 minutes each side, depending on family members likes. I like a little more moo in my steak than others in my house.

Ending temperatures aside, all agreed these were some of the best steaks ever eaten. They had just the right amount of smokiness to them, and the skillet gave then a nice char. This will have to be repeated again, except the next go around will be with a porterhouse.....
 
Another reverse sear project. All done on the Bull. Slow “roasted” at 225 to -110. Seared on the GGs at 650 for 2 minutes each side. Did you know there is a hyper smoke mode for those that like an aggressive smoke profile? If done properly, the smoke is not acrid and reminds me of smoking whole cows and hogs when I lived in North Carolina and we used a 6,000sqft smokehouse.

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OK, I like my steak medium, the wife medium well. do I just start hers first and delay my start when smoking, then monitor the temps, pull and sear at the same time? what do you guys do when not everyone likes their steaks rare inside.
 
OK, I like my steak medium, the wife medium well. do I just start hers first and delay my start when smoking, then monitor the temps, pull and sear at the same time? what do you guys do when not everyone likes their steaks rare inside.
My wife likes a medium steak, I’m in between medium rare/rare myself. She also prefers a hot steak offer one that has rested, even though she knows she will lose the internal juices that makes it better... Over time I developed a feel of when to start her steak, wait and put mine on, pull mine first so it can rest longer, and finally pull her steak so that it is done and hot like she prefers it. It’s more of developing an understanding of your proteins and your grill than anything else.
 

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