Reverse Sear - Steak

When you are looking for steak to be cooked to the perfect doneness, applying the principles of reverse sear will have you RULE THE GRILL!

These instructions are geared towards 1”, but concept will apply to any steak thickness. The thicker the steak, the more time required at lower heat

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Course: Main Course, meat

Cuisine: American

Steak s (instructions are geared towards 1”, but concept will apply to any steak thickness. The thicker the steak, the more time required at lower heat)
Kosher salt or your favorite spice rub
Pepper

Warm smoker/ grill/ oven with stovetop up to 250F.
Generously season both sides of the steak with kosher salt and pepper or your favorite spice rub.
Place steak(s) onto smoker or grill (or a heat proof pan into the oven) at 250F temperature.
Cook the steak for about 10 minutes.
Flip the steak for about 10 minutes. Meanwhile heat up a charcoal chimney or hot zone of the grill or skillet or frying pan on the stove to a high searing temperature.
At 10-15 degrees below the temperature for the desired doneness (see below for the table on doneness), take the steak off the heat.
Sear the steak on a grate on the charcoal chimney or on the hot zone of the grill or hot skillet on the stovetop (approximately 1-2 minutes per side)
Flip the steak and sear the other side.
Take steak off the heat.
Rest for at least 10 minutes under lightly tented foil or lid.
Serve and enjoy!

Steak Doneness Chart

Doneness	Internal Temperature to Remove from Low Heat and Sear	Finished Temperature	Internal Color	Texture
Blue Rare	105F	115F	Bright Red	Very Soft
Rare	110F	120F	Bright Red	Soft
Medium Rare	120F	130F	Red in center, surrounded by pink	Tender
Medium	130F	140F	Pink	Firm with a little play
Medium Well	140F	150F	Pink in center, surrounded by brown	Firm
Well Done	150F	160F	Brown	Solid