Steaks – Reverse Sear


  1. Season 1″ or thicker ribeye steaks. (use BBQ salt minus salt recipe). Steaks need to be thick enough to accept a thermometer in the center.
  2. Bake in oven or smoke in smoker at 220 degrees until temperature reaches 134 degrees for medium. (about an hour) Remove immediately.
  3. Move steaks to red hot (sear) grill. Sear steaks flipping every 60 seconds with grill lid open. This will allow the outside to caramelize without increasing the inside temperature.
  4. When steaks are evenly dark brown on both sides, remove from grill.
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