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
@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
@parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.
Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!