You keep hearing about this "reverse seared steak" but have no clue how to cook it? Look no further. I'm going to teach you how to do it. Reverse Searing a steak is the best way to cook a steak if you have the time needed to cook this method.
A good steak is meant to be eaten medium-rare in my opinion. Using my method will allow you to achieve a perfect medium rare finish from top to bottom. Plus, it will have a tasty crust.
INGREDIENTS:
1. 1-1.2kg USDA T-Bone Steak. You want a thick steak. At least Choice grade. Prime is even better. Preferably 2inch thick. This is a real man's steak!
2. Hardcore Black Beef Seasoning
Prepare your grill
Preheat your Traeger to 275F
Prepare your steak
Season the T-bone steak with Hardcore Black Beef Seasoning on both sides. Allow to adhere for at least 15 minutes.
Smoke and Sear the Steak
The reverse sear is a 2-step process:
1. Smoking the steak indirectly
2. Searing it on a cast iron skillet or hot plate to finishing it off
Place the steak in the preheated Traeger. In this recipe we used a Traeger Pro 780 with Signature Blend pellets. Mesquite, oak or pecan would also be good choices.
Smoke the steak until it reaches an internal temperature of 120F. This should take about 45 minutes if you started with a thick steak as I suggested. Shorter time if the steak isn't as thick.
Pull your steak from your cooker after it has reached an internal temperature of 120F. Let the steak rest 10 minutes. We are shooting for an internal final temp of 130F – 135F (medium rare).
Increase the temp of your Traeger to at least 500F while the steak is resting 10 minutes.
Get your cast iron skillet as hot as possible on the grill. Place the steak in the dry skillet. You can put some canola oil or butter in the skillet if you wish, but it's really not necessary.
Sear the steak for 1 minute. Flip the steak and sear the other side for 1 minute. Doing this should bring your steak to 125F – 130F degrees internal temperature. Pull the steak after it reaches no more than 130F internal temperature.
Carryover cooking will bring the steak up another 5 degrees or so. Remember, we were shooting for Medium-Rare which is 130-135.
Slice and serve with sides & sauces of your choice and enjoy it immediately!
Recipe credit: Mike Graham
