Saturday, February 24, 2018

Reverse Seared Ribeyes

So ... you probably know I've been playing with my new grill / smoker recently.

See SheppyBrew: Grilling. Or SheppyBrew: BBQ. Or SheppyBrew: Smoked.

I've really been enjoying the food I've been making on the smoker.

Last weekend I decided to make some Ribeye Steaks. I love steak. Bone-in Ribeye Steaks are the ones that always turn out best for me. And that is what I got from the grocery store Sunday.

This time, I decided to try "Reverse Searing" the steaks. It is something I've read about, this this is really the first time I've done it.

In case you don't know, "Reverse Searing" is a technique used in grilling. Most of the references I've seen are around steak, but you can do it with other cuts of meat too.

Basically, the idea is.

1) Cook the steaks to just below your desired doneness. Use a meat thermometer to determine the doneness.

2) Move the steaks to a hot fire and let them char.

Basically, the idea is that it is easier to get the meat to the right internal temperature at a lower, slow cook. It is also a more consistent temperature through out the meat.

The sear on the outside happens pretty quick.

Also, in my case, you get a nice smoke flavor on the steak, which is delicious.

Personally, I like my steak between Medium rare and Medium, so I got my internal temperature to about 130 before putting on the hotter flame.

Here are the internal temperatures to shoot for:

Rare: 125 f
Medium Rare: 130 f
Medium: 140 f

(I'm not going to advocate ruining a yummy steak by listing Well-Done)

So, I made a beef rub with salt, pepper, sugar, chili powder, and garlic salt.

If you need a rub recipe, mine is pretty close to the Beef Rub on Some useful Recipes for Barbecue. Or, there are certainly several pre-made rubs in the spice section of your grocery store.

I placed the rubbed steaks on the smoker. I used hickory charcoal and some hickory wood. I targeted 250 for about an hour and had my meat thermometer set to alert me at 130.

Then, once I got to the right internal temperature, I let the meat rest a bit, and moved the steaks to my gas grill, which has been pre-heated.

I got a bit of sear on the steaks and then let them rest while we got the table set.

The steaks were fantastic. I always love my Ribeye steaks from the grill, but the hickory smoke added a wonderful dimension of flavor.

And, the interior of the meat was beautifully consistent throughout, which is not always the case when I've grilled steaks in the "traditional" method.

I think I found my new preferred method of cooking steaks.

It was truly a delicious meal.

If you've never tried this technique, give it a try. If you don't have a smoker, or don't necessarily want the smoke flavor, you can use your traditional grill (gas or charcoal) with indirect heat. You can even use your oven if you're that kind of heathen.

I think you'll like the results.

If you want to see / read more of what I've done, be sure to check out See SheppyBrew: Grilling. Or SheppyBrew: BBQ. Or SheppyBrew: Smoked. Also keep an eye on the regular SheppyBrew Channels to see what is happening with this beer (and many others): SheppyBrew's Facebook Page; Sheppy's Twitter Feed;SheppyBrew's Instagram Page; and SheppyBrew's Website.

And ... of course ... don't forget the new SheppyBrew Smokehouse and Brewery youtube channel.

Go Blackhawks.


  1. Welp. I learned something today--thanks. I'd never heard the term reverse searing, but it makes sense. This is similar to what my brother in law is doing when he cooks his meat with a sous vide, then finishes on the grill, but I bet yours tastes much better. Which meat thermometer do do you use? I "need" one that I can use remotely.

  2. Yes, very much like starting with sous vide and finishing on the grill.

    My thermometer was a Christmas gift ... ThermPro TP-20. It has two probes, which is nice.

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