DaddyOh's Blog

Making, Cooking, Living

Our First Reverse Sear Steak

| Comments

June 15, 2014, Fathers Day: My oldest is learning how to smoke meat low and slow. She has smoked pork, chicken, salmon and a whole host of vegetables. She asked me what I wanted for Fathers Day. “Smoked steak of course”, I said.

Looking Good

Reverse Sear Steak

Reverse Sear Details

Smoking Phase

Searing

  • Weber Gas Grill
  • 500F for about 18 minutes
  • removed when internal temperature hits 132F
  • Rested covered for 12 minutes

What we would do different

  • Use Rib Eye Steak
  • Remove from searing at 120F and let rest longer (meat was not rare enough)
  • Rub in more salt and pepper

Jackie also prepared smoked garlic (topped with oil, butter and salt) and some stuffed jalapenos and sweet peppers. See pictures below.

1.78 lb NY Strip Steak about 2 inches thick

Almost 2 lbs of Steak

Salt and pepper on steak

Salting the steak

Jackie showing off her work

Plastic wrapped dry rubbed steak

Searing the smoked steak at 500F

Searing at 500F

Ready for resting

Reverse Sear - ready for resting

Taking the tops off the garlic

Drizzle oil and salt over garlic before smoking. Taking the top off the garlic

We use foil boats for vegetables that will drip

Garlic ready for oil and salt

Garlic was very good

Garlic smoked for 2 ½ hours. Could have been smoked 3 hours.

Smoked Garlic

Sweet peppers and jalapenos, some stuffed with cream cheese

Smoked and Stuffed Peppers

Comments