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Steak - Reverse Seared

  1. Salt steak on both sides
  2. Place back into the fridge for at least an hour before cooking
  3. Bake or Smoke the steak at 2235-250 until it hits 100-110 internal
    1. If you're working with a thicker cut of meat - 2" plus in thickness - you'll want to take the internal temperature up to 125 degrees.
  4. Sear the steak on a hot cast iron, 1-2 mins on each side
  5. Check the internal temp, and when you're 10 degrees from the target temp, pull it!
    1. See [[Steak Temps|Steak Temps]] to determine how well you would like your steak during the searing process
  6. Let it rest for at least 10 mins