![]() The technique commonly used in restaurants involves searing the meat first to form a crust, and then transferring it to an oven to bring the inside up to temperature. The problem is that by the time you reach a nice medium rare temperature in the middle, the outside of your steak will be seriously overcooked. The conventional method of searing steak by flipping it until it’s cooked in the middle works for steaks that are less than an inch thick but falls short when you are cooking proper, thick-cut steak. So you picked up a beautiful steak from the store, and you’re ready to throw it on the grill. How to Reverse Sear a Steak on the Grill.Serves great with crispy smashed potatoes, grilled asparagus or broccoli. Slice across grain in 1/2” strips, one final seasoning and server immediately. Let rest for 10 min tented with butter and any herbs spices or seasoning. When grill hits 450, put the steaks back on the hottest part of the grill for 90 seconds, flip for 90, turn 45 and flip for 60, then flip for 60. Then let rest while you get the grill ready to sear – smoke box burner off, center and right burners on high. Place the steaks all the way to the cold side, close the lid and temp check at ~20, 40, & 45 min or use a leave-in probe – in any case I pull it at 120. All other burners off, small alum pan of water over the smoke box. I turn the left burner to med and get the pellets smoldering then set to 225. I smoke mine on a standard Weber Genesis, with a handful of dry hickory pellets in a smoke box placed right on top of the flavorizer bars on the back left corner. That being said, 90 min is just too long on on anything. You have to think of this as more of a technique than a recipe, and an accurate thermometer is a must, as stated clearly. Let the steaks rest for about 5 minutes, no foil this time and then serve to your guests.īeen making a version of this for many years, at least 100 times.Pour a little vegetable oil in the center and place the steak in the pan rotating it to spread the oil out.Meantime, heat an iron skillet over high heat and once water will spit in the pan, it is ready to use.Remove the steaks from the heat and let them rest with foil tented over them for about 10 minutes.Place the steaks on the smoker grate for about 1.5 to 2 hours or until they reach 120☏ in the center as measured by an accurate digital thermometer.Prepare the smoker for cooking at 225☏ with indirect heat and cherry wood for smoke. ![]() Season the steaks, top and bottom with Jeff’s Texas style rub and let them come to room temperature while you get the smoker ready.When the brining is complete, rinse the steaks and set aside.The thicker the steak, the longer it takes. Place the steaks on a plate or open container in the fridge for 2-4 hours.If they are extra thick, do the bottom as well. Dry brine the steaks by sprinkling about 1 tsp of kosher salt on the top.Once the ribeyes reach the set temperature (usually about an hour), move it from the heat immediately. I recommend letting it go to about 120☏ since we are going to sear them later and the carryover heat plus the searing should bring it on up to a perfect medium rare (130☏). Wood smokers will continue smoking the entire time by default.īe sure to use a digital probe meat thermometer such as a Thermapen or the “Smoke” by ThermoWorks so you’ll know the very second when the steak gets done so you can remove it from the heat.Īnother great tool is the ThermoPop digital pocket thermometers which read in 3-4 seconds (that’s fast), are splash-proof and being offered now for only $29. You can also use a Bradley rack or Weber grill pan to make it easy to transport the ribeyes to and from the smoker.įor electric, gas and charcoal smokers, keep a light wood smoke going for at least an hour but more is ok as long as you have plenty of airflow into and out of your smoker. Once the smoker is ready, place the steaks on the smoker grate. Other great woods for these are pecan and oak. The smoke can be any good smoking wood but I recommend cherry if you have it. Use indirect heat and if your smoker uses a water pan, fill it up. Set up your smoker for cooking at about 225☏ if possible. They need to warm up a little bit anyway after being in the fridge for several hours. Leave the steaks sitting on the cabinet for a few minutes while you go get the smoker set up.
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