Reverse Seared Steak
Difficulty Level: Novice
Courtesy of Camp Chef
Slowly raising the internal temperature, letting it rest for 5-10 minutes, then searing it on nearly 900°F cast iron grates...it's the flavor your taste buds didn't know they have been wanting. Once you cook a steak this way, you won't want to do it any other way.
- 2 thick-cut ribeye steaks
- Salt and pepper
Turn the Sear Box to high heat to warm up. Wash and pat dry steaks. Then season them with salt and pepper to taste. Don't be afraid to add more salt than you think is necessary.
Place steaks on pre-heated smoker or pellet grill at 225°F. Smoke until internal temperature is about 20° under desired finish temperature.
Place each steak on the Sear Box for about 30-60 seconds; rotate about 45° to get diamond sear marks and sear for another 30-60 seconds. Then turn the steaks and repeat the process. Use a meat probe thermometer to sear to the desired temperature.
Plate and enjoy!
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