The method is very simple. A few hours before getting the smoker prepped lightly sprinkle your steak with some kosher salt and place the steak in the fridge.
I recently acquired a smoker and decided to take my backyard steak game to the next level. The method, reverse sear smoked steak. It takes a little bit longer than heating up the grill and tossing your steak on, but the outcome is worth it. The finished product is an evenly cooked steak with a little bit of char on the outside. Rather than cooking your steak from the outside in this method flips the traditional grilling method inside out. The steak is first cooked (in this case smoked) low and slow and is pulled from the smoker right around the final desired temperature of your finished steak. Then the steak is placed on a high heat grill to add some char marks and finish off the last few degrees of the final cook. I have invited friends over and they have all said, "This is the best steak I've had in my life". The first step to the perfect reverse seared smoked steak is to pick a thick steak. I decided to go with a 1.5-inch bone in rib eye steak (truth be told it was more of a prime rib roast than a steak). Thickness matters for this cooking method. A thin steak will turn out dry if you do not pull it off the smoker at the exact right moment. I have learned it is better to carve a thick steak and share it with your guest rather than try to serve everyone an individual steak. It also makes for a nice presentation when served on a platter or a cutting board family style. The method is very simple. A few hours before getting the smoker prepped lightly sprinkle your steak with some kosher salt and place the steak in the fridge. Pre heat your smoke to 225-250 F. If your smoker has a water pan add an inch of hot water to it just as your pre heat the smoker. If it does not have a water pan use a disposable tin foil pan with an inch of hot water in it, placing in directly under the area where you will place your steak. The water will help regulate the temperature creating an even cooking environment in your smoker as well as helping the smoke stick to your meat. When the smoker almost reaches the temperature add your wood chips. I decided to use whiskey barrel wood chips (Oak) with a little mesquite chip mix. Just before placing the steak in the smoker lightly rub some olive oil on it and season with black pepper. I placed my steak almost right from the fridge onto the smoke. There is no need to bring your steak up to room temperature for two reasons. The smoke tends to stick better to the cool steak and you can keep food safety a priority by not letting your steak sit in the danger zone growing potentially harmful bacteria while you wait for it to acclimatize to room temp. Place your steak on the middle rack of your smoker and maintain the smoke and 225-250 F temperature for about 90-minutes to 2 hours. I was going for a medium rare to medium cook. I pulled the steak once it hit 140F checking with a meat thermometer every so often after the 90 minute mark. Try to place the meat thermometer in the middle of the steak (keeping it away from the bone) to get the most accurate reading. A digital probe style thermometer can be a useful tool when smoking because every time you open the door or lid of your smoker you will let the heat out and it will take time for the temperature to return to where it was. As the saying goes "if you're looking then you're not cooking". Around the 90-minute mark I preheated my propane grill to a high heat (approximately 500 F). Once the steak hit my desired temperature, I transferred the steak to the grill and seared each side for about 4 minutes per side. I decided to top my steak with a compound butter. (Find the recipe here: www.jayeatz.com/blog/so-you-want-to-up-your-steak-game-try-making-compound-butter) I sliced the compound butter into medallions and topped my steak with it the last minute before I took it off the grill allowing it to slightly melt. Then I let the steak rest for 15 minutes, allowing the compound butter to further melt, and the juices of the steak to redistribute back into the steak before slicing. I decided to pair the steak with fried mushrooms and a kale salad recipe I discovered on the ROUNDUP app from Canadian Beef canadabeef.ca/recipes/beer-soaked-beef-rotisserie-roast-with-skillet-corn-kale-salad/. Wow your friends with a reverse sear smoked prime rib steak at your next backyard cookout.
23 Comments
10/17/2020 09:10:13 pm
I absolutely love rib steak. I still want to try and get one for myself soon. It is not going to be easy for me to do that, but I seriously want to make this. I know that it is going to be hard to make one from scratch, but this recipe of yours seems easy enough for me. I am not a great chef, but I am pretty okay when it comes to cooking. This is what I know.
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8/31/2021 11:17:23 pm
Cooking in the air fryer is a great alternative to get healthier food and is a perfect option for a person seeking a comfortable and luxurious life. Moreover, the air fryer’s easy maintenance and cleanliness feature include over and above convenience to the modern kitchen.
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4/7/2024 08:20:29 am
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4/7/2024 08:38:32 am
I went and told all my friends about your article after I read it.
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4/7/2024 08:42:22 am
Your writing changed the way I looked at this.
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AuthorJay Eatz is passionate about all things food and welcomes you to explore all thing "Eatz" with him. Categories
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