How to Reverse Sear a Steak
Meat Hacks: How to Reverse Sear a Steak
Learn How to Reverse Sear a Steak with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
Why Reverse Sear a Steak?
Reverse Searing a Steak is a process where you slowly cook the interior of the steak and then finish it off with high heat sear. If you follow this method you should end up with a steak that has the nice red color throughout the entire steak but still get that nice crust on the outside. The process does take a considerable amount of time but I promise you the end results are well worth the time and effort.
To begin, let’s talk about selecting the best steak for a reverse sear. You will want to select a steak that is at least 1.25 inches thick, this is to ensure that you do not overcook the product with the initial low heat phase. Next you will want to look at the marbling of the fat and choose a steak with marbling that runs throughout as much of the cut as possible.
The important next step that many people ignore is to take your steak out of the refrigerator 45 minutes prior to grilling which allows the meat to come up to room temperature. A cold steak thrown on the grill will not have the same taste or tenderness as a room temperature steak. After you take the steak out to allow it to equalize with the room temperature, then you will want to season it. You have probably heard some people say that salt and pepper is all you really need for a proper seasoning, while this can be true with extremely high end steaks such as Kobe, Wagyu or Heartland, the average and normal steak that we buy at from a local butcher, meat market, or grocery store can definitely benefit from additional seasoning. Our number one choice for steak seasoning is the Excalibur Ultimate Steak and Roast Rub. It is one of our best-selling shakers seasonings for a reason, it is simple yet delicious!
Before we begin cooking, we’ll need to pre-heat our smoker to 210-220 degrees. Once it is up to temp and our steaks have rested at room temp for 45 minutes, then place the steaks in smoker and leave them until the internal temperature reaches around 125-135 degrees (depending on the desired level of doneness). This can take up to an hour depending on thickness of steaks and type of smoker. You will need a meat thermometer for an exact and consistent temperature reading. Walton’s recommends one of the fast reading digital thermometers so you can minimize the amount of time the smoker or grill is open. Two of our favorites are the Slimline Digital Waterproof Thermometer and the Folding Probe Thermometer, which may be one of our fastest reading thermometers. Just visit waltonsinc.com and looking under Smoking & Grilling and Thermometers to find one of these thermometers or over three dozen different other thermometers.
Finishing by Searing
Once our steaks reach the desired internal temp, remove them from the grill and cover them loosely with tin foil. We then have two options for finishing our steaks and searing them. We can either turn our smoker or grill up to 500+ degrees and use the grill grates or we can put a cast iron skillet in the grill or smoker and finish the steaks on that.
This holding time is often called napping your steaks and there are different theories on its effectiveness. Since we need to take them off to allow the smoker/grill to come up to temperature, let’s assume that this method is effective.
Once your smoker, grill, or skillet is up to temperature put your steaks back on the grill or skillet for about 1-2 minutes per side. This will give it the desired sear, texture, and crispy crust on the outside. We also like to put a dollop of butter on the steak after flipping it one time. In our opinion, a cast iron skillet is the best option for searing a steak and better than just using a plain grill or skillet. Another good option is to use a Grill Grate. We still like cast iron better, but Grill Grates are a great option which is better than searing them directly on a grill because it funnels the heat from your smoker or grill up to the aluminum grates, and doing this will increase the temperature on the surface by about 100 degrees.
Once we’ve finished searing for 1 to 2 minutes per side, take off the grill and serve hot!
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Reverse Seared Steak
Just an FYI, everybody that received snack sticks for Christmas last year loved them… I just ordered another batch of Willie’s Snack Stick spice blend to do it again this year!
Jonathon, I have to agree that 275 is too hot… If you have the time I’d shoot for 225, but if it needs to be “done”, then 250 would be the max I would do…
I have always filled the water pan for everything I smoke… 2 reasons, first it does tend to add moisture during the long cook thus keeping the bark from turning to shoe leather… and second because the water pan acts as a heat sink and helps maintain the temperature (in my vertical propane smoker) a bit more accurately… I’ve heard folks tout using apple juice in the water pan to impart a sweeter flavor, but I’ve never tried it…
On the other hand, my dad smoked for years, mostly in a converted fridge with an electric hotplate in the bottom… he never used a water pan and never had an issue with dry meat…
As for the type of wood to use, that’s just a trial and error, personal preference thing… I happen to like steaks cooked with oak… that may be too strong a flavor for your taste (my GF hates it)… Recently I have been using a lot of maple for NC bbq, chicken and even cheese… I like the maple for the meats, but next batch of cheese will go back to the hickory / cherry mix that I was using…
I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.
I’ve done a lot both ways. I would highly recommend a stuffer and I have the Weston grinder with the auger stuffing attachment. It’s slow, but if you’re doing 5# or 10# batches, it’s not that bad. I’ve had small 5# stuffer, old school cast iron Enterprise, 11# vertical and now a 35# hydraulic. Don’t get me wrong I wouldn’t trade the hydraulic but the 11# vertical I got on amazon had a lot of versatility. I think your bigger decision should be what type of stuffer should I buy. I would recommend the taller, smaller diameter instead of the large shorter one. The smaller diameter allow for a higher pressure for doing sticks with cure in them. The large short ones would be great for doing pork sausage or larger diameter casings, not 19-22mm sticks with cure. It would be fine as long as you’re doing fresh like breakfast or something like that. If you go the stuffer route I’d get it from Waltons and get the Weston-they stock parts, other no name from amazon is a one shot deal, once ours broke couldn’t find parts. Plus they have so many tube sizes now and Walton’s does a great job helping with casing and stuffing horn sizes, they carry them all.
I purchased a stuffer off Amazon for under $100 and would never go back to using the grinder. With the grinder, it was always a two man job and took forever. The stuffer is much faster and have no problems doing it all by myself. Plus with a hand crank stuffer, no electricity usage and wear and tear on your grinder.
Thank You Sir: