Here’s my go-to reverse-seared steak recipe, plus some ways you can tweak it based on your cooking setup. 

Equipment:

  • Smoker (I used my Masterbuilt Gravity Series 600 charcoal smoker, but you can use a pellet grill)

  • Oak wood

  • Outdoor griddle (I used my Blackstone)

  • Meat thermometer (I used my MEATER Pro XL)

  • Instant-read meat thermometer (I used my ThermoWorks Thermapen ONE)

  • Tongs and spatula (Have you gotten your Dead Meat Society tools yet?)

  • Paper towels

Ingredients:

  • Steaks (at least 1 ¼ inch steaks to get the best results; I used thick-cut boneless ribeyes)

  • Kosher salt

  • Black pepper (or your favorite steak rub)

  • Oil (I just used vegetable oil)

How To Reverse-Sear Steaks

  1. Prep steaks: After removing your steaks from the packaging, pat them dry with paper towels and salt heavily on both sides. Place the steaks on a tray and into your fridge for at least 45 minutes, ideally overnight.

  2. Prep your smoker/grill: Preheat your smoker to 225°F with oak wood/pellets.

  3. Pat steaks dry: After letting your steaks rest in the fridge, pat them dry. Remember, a dry surface will promote a better sear and crust! Then season them. You can use your favorite steak rub, just add some freshly cracked black pepper, or you can simply sprinkle with a little more kosher salt.

  4. Insert the meat probe and hit the smoker: If you’re using a meat probe to monitor the internal temperature of the steaks, insert them now. Then place the steaks on your preheated smoker and let the smoke roll.

  5. Smoke until the steaks hit an internal temperature 10°F lower than your target temp: You do not want to fully cook your steaks to your desired doneness on the smoker. You want to pull them about 10°F shy of your target (110°F if you want rare, 120°F for medium-rare, and so on)

  6. Preheat your outdoor griddle: When you pull your steaks off your smoker, preheat your outdoor griddle to 400°-500°F. Remember, you’re just searing your steaks at this point, not trying to cook them much more. Let your steaks rest about 10 minutes while you preheat your griddle.

  7. Finish your steaks: After the steaks have rested and your griddle is perfect for searing, place your steaks on the griddle for about 90 seconds a side. And don’t forget the edges.

  8. Remove and serve: Since we rested our steaks prior to the final searing, you can simply remove your steaks once they’re seared and slice them to serve. Remember, slice against the grain!

Facts And Questions:

Question: What if I don’t have a smoker or an outdoor griddle? Can I still reverse-sear steaks?

Answer: Yes! There are still plenty of options. If you have a charcoal grill, set it up for two-zone grilling (direct heat over the coals and an indirect heat zone). Start your steaks on the indirect side and finish over the direct heat. You’ll get great grill marks and that awesome charcoal-grilled flavor. 

If all you have is a gas grill, you can still do the same! Simply fire up the burners on one side of the grill and start your steaks on the other side. If you have the ability, get a smoking box and add wood chips, preferably oak. 

If you really want that edge-to-edge crust, you can preheat a cast iron skillet for searing. You can do this on your grill or just finish the steaks on your stovetop.

Question: Do I have to let the steaks sit in the fridge, or can I just salt them and put them on the smoker?

Answer: You absolutely can salt the steaks and put them directly in the smoker. However, salting the steaks and putting them in the fridge allows the salt to penetrate deeper into the meat, adding more flavor and drawing more moisture out of the steaks. You’ll get more flavor and a better sear if you let them rest in the fridge.