Jun
June 9, 2023
Nothing beats sinking your teeth into a perfectly cooked Texas steak with a smoky, charred exterior and a juicy, tender center. To achieve steak perfection here on the ranch, we’ve started using the reverse searing method combined with a smoker. Y’all, it’s a game-changer.
Today we explore the art of reverse searing steaks using a smoker, unlocking a new level of flavor and texture that will leave your family’s taste buds yearning for more.
What is Reverse Searing?
The reverse searing method flips the traditional steak-cooking process on its head. Instead of searing the steak first and finishing it in the oven, reverse searing involves slow-cooking the steak on low heat first, then finishing it with a high-temperature sear.
This technique allows for precise control over the steak’s internal temperature, resulting in a more uniformly cooked piece of meat with a delicious, crispy crust.
Choose the Right Smoker for Reverse Searing
When it comes to reverse searing steaks, choosing the right smoker is crucial. Offset, pellet, and electric smokers work exceptionally well because they provide enough surface area to cook plenty of meat.
But no matter which type of smoker you choose, ensure it’s clean and the temperature controls are accurately calibrated before you start cooking. The last thing you want to do is overcook your steaks.
Prepare Your Steak for Reverse Searing
You must begin with high-quality steaks to achieve the best results with reverse searing in a smoker. We recommend our very own Premium Quality Texas Beef. It’s grass-fed, grain-finished, and always hormone and steroid-free. It’s time to Eat Better Beef!
When you’re ready to cook:
- Remove the steaks from the refrigerator and let them come to room temperature. This step is crucial with thicker cuts, ensuring even cooking throughout the meat.
- Season the steaks liberally with your favorite spices. Try our “Come and Steak It” seasoning rub. It’s a bold way to take your grilling to the next level.
- Remember to allow time for the flavors of your rub to penetrate the meat. We season as soon as we remove them from the refrigerator and let the flavors absorb while the steak comes up to temperature.
Set Your Smoker Up for Reverse Searing
While your steaks are coming to room temperature, preheat your smoker to 225 F. Remember, reverse searing steaks in a smoker only takes about an hour, you’ll need intense wood with solid flavors to compensate for the shortened time. Pecan or mesquite are our personal favorites.
Slow-Cooking Your Steak
Add the steaks to your smoker and cook until they reach an internal temperature about 15 F below your desired doneness. Use an instant-read thermometer to monitor the temperature.
Finish Your Steak with a Reverse Sear
Once the steaks have reached your desired temperature, it’s time to finish them with a high-temperature sear. Preheat your grill to high heat.
Remember, when reverse searing the steaks, you’re aiming for a beautiful crust while retaining the juicy interior. Keep a close eye to avoid overcooking, and don’t forget to rest your meat for a few minutes before slicing and serving.
Next Time, Try Reverse Searing Steak on a Smoker
Reverse searing steaks using a smoker is a culinary adventure that elevates your grilling game to new heights. The slow-cooking process ensures a tender and evenly cooked steak, while the smoky flavors add a delightful twist to the taste profile. By mastering this technique, you’ll impress your family with mouthwatering meat that will leave a lasting impression. So go ahead, fire up your smoker, and get ready to savor a steak experience like no other!
Check us out! We offer grass-fed, grain-finished, sustainably raised bulk beef and Premium Quality custom beef boxes. Each one is chock-full of all your favorite cuts. We also have tons of Texas Beef Company merchandise. Show the world that you Eat Better Beef!
