Recipe: How to reverse sear a steak
Home-cooked steak perfection can be yours with our guide to the perfect reverse sear. Gently cook your meat to the perfect temperature in a warm BBQ before finishing on a screamingly hot grill.
- A really thick steak - at least 2.5cm thick if not more. Bone in ribeye works great!
- Your favourite BBQ steak rub. We love Hardcore Carnivore Black, and Ancho Espresso also has a lot of fans. A good lashing of salt and pepper will also work just fine.
- Preheat a smoker or indirect BBQ to 135 Celsius/275 Fahrenheit.
- Apply a generous amount of rub or seasoning to your steak and place in the smoker.
- Smoke until an internal temp of 50-55 Celsius (125-135 Fahrenheit) depending on your preference of "doneness." As always, you're cooking to temperature, but this will usually take around 45-60 minutes.
- Once your steak reaches the desired temperature, remove it from the smoker and rest for 10-15 minutes under foil.
- While the steak rests, prepare a smoker/grill (such as a Weber or a PK Grill) for very hot direct grilling. Alternatively, you can heat a skillet or heavy based pan to screamingly hot temperatures on the stove.
- Remove the rested steak from the foil and sear on the hot grill or pan for one minute each side.
- Serve immediately!
- Rare: 50-55 Celsius (120-130 Fahrenheit)
- Medium Rare: 55-57 Celsius (130-135 Fahrenheit)
- Medium: 60-65 Celsius (140-150 Fahrenheit)
- Medium Well: 68-74 Celsius (155-165 Fahrenheit)
- Well Done: We can’t be friends!