I love a great flavored steak any time and with the price of meat these days, you want to make sure you are getting the most out of your purchase. I like to use the Reverse Sear method which is the exact opposite of how I learned to BBQ but delivers some of the best meat, regardless of which appliance you choose; BBQ Smoker or oven?
The key to reverse Searing is to bring your meat up to the desired temperature slowly, whether you are smoking in a Traeger, or a Big Green Egg or just in the kitchen oven and then sear the outside of the meat at high temperature when finished. The pictures here are from a 3.2lb Tomahawk Rib Eye from Costco – yes they are expensive but the flavor is incredible and you can feed several people, with plenty of leftovers. I have found the bigger the cut the better the method works. Don’t try this with anything under an inch thick, you need some thickness behind your steak for this to work well. I like to think of these as a short bone-in roast. You can cook any thick steak or roast in this way and they turn out nice.
You are also going to need a thermometer, either constant oven meat probe or an instant digital thermometer like the Thermapen or Kizen as the meat temperature is the key to success. (See table below)
Preheat your oven or smoker/BBQ to 250 degrees and place your meat in the center if possible. If using an oven, put the meat on a rack over a foiled tray to help with clean up.
For the perfect tenderness, I like to remove the meat just a before hitting the temperature needed and let rest for 10-20 minutes under foil.
While the meat is resting, heat up your BBQ, smoker or a cast iron skillet to smoking hot.
WARNING: Remove any thermometers or probes: if you use a Big Green Egg for this (which I have done) be careful of “flashover” – the BGE can take its time to get to 450 degrees but can go from 450 degrees to 700+ degrees in as little as 90-120 seconds. ALSO: Burp the lid if you value your eyebrows!
Place the cut on the grill or pan for about 60 seconds per side. If using a grill, turn the meat 90 degrees after 30 seconds for cross-hatch grill marks. Turn over after 1 minute and repeat. There will be lots of smoke, spatter and likely flare-ups, so be careful. I also sear the edge of the meat whenever I can.
Internal Temperatures before searing:
Rare: 125 degrees
Medium Rare: 130 degrees
Medium: 140 degrees
Well Done: Don’t bother (sorry)
As soon as this comes off the heat, it is ready to slice and serve.
3SP for 3 ounces – prepare to spend 6SP on this at least