#reversesear

Experience the perfection of a reverse seared steak with a smoky flavor from the grill. The low and slow smoking process followed by a quick, high-heat sear ensures a juicy and flavorful steak every time.

Ingredients: 1 bone-in ribeye steak 1.5 inches thick. Salt and black pepper to taste. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried rosemary. 1 teaspoon smoked paprika.

Instructions: Take the steak out of the fridge and wait 30 minutes for it to reach room temperature. Get your grill or smoker hot, about 225F 107C. On all sides, sprinkle the steak with a lot of salt and black pepper. Use a meat thermometer to check that the steak is done when the internal temperature reaches 110F 43C after putting it on the grill or smoker grates. In a small bowl, mix olive oil, minced garlic, dried rosemary, and smoked paprika to make a basting sauce while the steak is smoking. Brush the steak with the basting mixture once it reaches 110F. Then turn the grill or skillet up to high heat and prepare the steak. For one to two minutes on each side, sear the steak until a golden crust forms. Put the steak on a plate or grill and loosely cover it with foil. Let it rest for 10 minutes. Cut the steak across the grain and serve it with your favorite BBQ sides.

Prep Time: 40 minutes

Cook Time: 60 minutes

🥩  The Reverse Sear Steak

I'll never cook steak the other way again. This method is PERFECT every time 🥩🔥

Start in the oven, finish in the pan. You get an edge-to-edge perfect cook with a crust that makes noise.

💡 Why This Works

The reverse sear gives you total control. By cooking low-and-slow in the oven first, you hit your exact target temp throughout. Then a screaming-hot sear creates that steakhouse crust in under 90 seconds per side.

🛒 What You'll Need

1 thick-cut ribeye or NY strip (1.5-2 inches)

Salt & coarse black pepper (season 1hr ahead)

2 tbsp neutral oil (avocado or grapeseed)

3 tbsp butter

4 garlic cloves, smashed

Fresh rosemary sprigs

👨‍🍳 How To Do It

Season steak generously with salt & pepper 1 hour before cooking (or overnight uncovered in fridge).

Place on a wire rack over a sheet pan. Bake at 250F until internal temp reads 125F (~45-60 min).

Remove and pat bone dry with paper towels. Rest 10 minutes.

Heat cast iron until SMOKING. Add oil.

Sear steak 60-90 seconds per side. Add butter, garlic, rosemary and baste continuously.

Smoked and seared tri-tip stacked open-faced for a bold, tender, flavor-packed sandwich.

Experience the delicious perfection of Reverse Sear Tri Tip Steak! Cook the surface to provide a mouthwatering coating, then slow roast to juicy, tender perfection. Improve your eating experience with this delicious food delicacy.

My family devours my reverse sear chicken breasts in record time! 

Since I ran out of breadcrumbs, I used the reverse sear method to cook the chicken instead.

I also took a step further by brining the chicken breasts in salt water for 90 minutes before searing, resulting incredibly tender meat.

Here is my recipe: https://tasteasianfood.com/reverse-sear-chicken-breast/