What If I Only Have A Smoker And No Grill
If you have a hard time getting your smoker to a sear temperature, have no fear. Just finish it on a cast iron pan over high heat. Get the cast iron pan hot, you know its hot enough when you add extra virgin olive oil to the pan and it is slightly bubbly and smoking just before you put the steak on. Sear each side for 2 -3 minutes or until the steak comes to the temperature you like.
Reverse Seared Steak Camp Chef Woodwind Vs Traeger Pro 22 Pellet Grills
Posted by Bob | Jun 30, 2018 | How To Videos | 0 |
I Love to Reverse Sear my Steaks. This video was to compare Cooking Steaks on the Camp Chef Woodwind and the Traeger Pro 22 Pellet Grills.With the help of my cast iron grates the Traeger Grill did better than expected. That being said any accessories needed to help sear Steaks is another cost to add to the price of the Traeger.The Traeger Grill also took 25 minutes to get hot enough to sear, which uses a lot of pellets.
No matter what type of Grill, or technique you are using to cook Steaks, make sure that you let it rest at least 10 minutes. You want the juice to re-distribute into the steak to prevent excess juice coming from the Steak when it is sliced.
Compare the Camp Chef and Traeger products for yourself. Below are the links for info on both Smokers.
Price the Camp Chef Woodwind on Amazon: https://amzn.to/2svysH1Compare the price of Traegers On Amazon:https://amzn.to/2LMBWxJ
Searing A Reverse Seared Ribeye
This is when the magic happens and why we call it the reverse sear method. When your steak gets to the target internal temperature, pull it off the grill and tent it with foil.
If your smoker can get up to a temp of 500+ you can use it for the sear. If not thats ok. Just place a cast iron skillet on your stove top and get it nice and hot.
The cast iron skillet gives you more surface area for the sear, creating a more even crust. If you have one, I strongly recommend using it for your steaks! Right before you put your steak in the skillet, add a tablespoon of butter.
When the skillet is piping hot, put your steak on it. After a minute or two flip the steak, and let it cook for an additional 1-2 minutes. The whole goal here is to get a good exterior crust, without burning the steak.
Use a Thermapen to check the internal temp, and when youre 10 degrees from the target temp, pull it! The reverse seared ribeyes internal temperature will continue to rise while its resting. Let your steak rest for at least ten minutes. If its a thicker cut of meat you can let it rest for up to 20 minutes.
Resting the steak allows all the juices in the meat to redistribute, giving you tasty flavor throughout.
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Searing A Steak: Grilled Outside Juicy Inside
Most pitmasters follow a simple formula when grilling steaks the traditional way, which is called searing. The secret to a mouthwatering steak is in this step. Below are the steps youll want to follow:
- Let your steaks rest for an hour at room temperature. Dab them with a paper towel to make sure theyre not moist at all.
- While your steaks are resting, heat up your pellet grill to at least 350 degrees.
- Season your steaks as desired. Some pitmasters like to add very little to their steaks. Others rub seasonings into the meat before searing.
- Bump up the heat to 500 degrees.
- Place your prepared, rested steaks on the hottest part of your pellet grill. The hottest part is generally going to be at the back of the smoker. When searing on a pellet grill, you want to hear that sizzle of the steak making contact with the heat of the grill.
- Sear each side of the steak for about three minutes.
- Reduce your pellet grill heat to around 350 degrees. Let the steaks cook until they reach your desired internal temperature.
- Remove the steaks from the pellet grill, slather them with about a tablespoon of butter, place them under a foil tent and wait 10 minutes.
What could be more straightforward? Of course, if you want to get fancy, you could also try whats called a reverse sear.
What Temperature Do You Reverse Sear Ribeye
First we get the smoker preheated to 225 degrees . And you slowly bring the internal temperature of your meat up while smoking, until the internal temperature of the meat reaches 110 degrees . .
Youre not trying to cook the steak completely for this step, youre just adding a layer of incredible flavor while slowly and steadily warming up the meat. Depending on the thickness of the cut this should take around an hour but temperature is king here! Always cook to temp, not time. This is where its vital to have a good thermometer.
For something like this we use an instant read thermometer, like the Thermapen MK4 . You dont want to mess around with something thats going to take a long time to get a proper reading, not after youve already invested in a good cut of meat and not to mention the time it has taken you to cook.
Once your meat hits the 110 degree mark , thats when you move the steak over direct heat and finish to get that sear mark.
Alternatively, you can finish the steak on a hot cast iron pan if you dont want to heat up a second grill . Just smoke the meat to 110, then transfer it to your hot cast iron pan over the stove top.
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Perfect Grilled Reverse Seared Steak
I grew up in a restaurant family and steak was one of the top sellers on our classic American menu. I learned at a young age how to order a steak medium rare and to politely pass on the steak sauce.
However, what I did NOT learn while waiting tables and filling up ketchup bottles at the restaurant, was the best way to grill a steak in my own backyard. After a long and delicious journey of of steak cooking and sampling, I discovered it. THE method for grilling perfect steaks. It is a take on the classic restaurant preparation, made simple for the backyard grill enthusiast. This magical method is called Reverse Searing.
Which Wood Pellets Are Best For Steak On The Pellet Grill
When I cook steak, I typically stick to either Hickory, Mesquite, or Pecan. Hickory and Mesquite are on the stronger end in terms of smokiness. Steaks are very beefy and strong cuts of meat though and hold up very nicely to strong smoke flavor.
If Im looking to mix things up Ill go with pecan. Pecan is an under-appreciated wood type for grilling and smoking in my opinion. Its just a tiny bit less strong on the smoke flavor compared to hickory but has a vanilla and nutty finish that adds some fantastic layering and complexity to steaks flavor profile.
I know many people who also use Oak wood pellets for steak and rave about the results. Oak is also a great choice, I just personally dont use it for steak.
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More Reverse Sear Resources
*This recipe was originally published in May 2016, and updated in May 2020 with some updated information. The recipe remains the same.
***While this post does contain affiliate links, it is not a sponsored post at all, nor were we paid by anybody to write this! We are just huge fans of these thermometers and have been using our own Thermapen for years. Whether a Thermapen or not, we truly believe a good thermometer is absolutely essential for grilling and smoking meat, especially using a method like reverse sear! Your perfectly cooked meat will thank you .
If you like this recipe wed truly appreciate it if you would give this recipe a star review! And if you share any of your pics on use the hashtag #vindulge. We LOVE to see it when you cook our recipes.
How To Season A Steak
Season simply with salt and pepper. Thats it. Nothing more is needed for a good cut of beef . And if youre going to invest your money in a quality cut of meat , why drown out those natural flavors with noise . Good meat doesnt need it. S& P is all you need.
You can use prime, wagyu, or something local. The key is to look for good marbling. We salted this cut on both sides lightly and then left in fridge for a quick dry brine over a couple of hours. The salt disappears as it is absorbed into the meat.
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How To Reverse Sear A Steak On A Traeger
First, get your grill preheated to 225°.
Rub down your steak with seasoning, and then toss on the grill for a while and let it cook slowly. You want the steak to get to about 10-15 degrees under your desired finished temp. More on that below.
When you are ready to turn up the heat, remove steak from the grill, crank it up to high, and allow the Traeger to reach temperature. Toss the steaks back on the grill to give it that crispy sear that will lock in flavor.
What Temperature Do You Cook Steak On A Pellet Grill
One of the most difficult things when it comes to cooking is knowing what temperature to cook meat at. This is especially difficult when you are working with a pellet grill. However, we would recommend cooking your steak at a temperature of roughly 375 degrees Fahrenheit when grilling steaks.
But, this doesnt mean that you should set your grill to 375 degrees, then add your steak immediately. The most important thing when it comes to cooking is preheating, and this is very important when you are grilling. So, around 15 minutes before you want to cook, set your grill to this heat and close the lid.
After the grill has preheated, it is ready to use to cook your steak. You should then keep your steak on the grill until the internal temperature of the meat matches your desired doneness .
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How To Reverse Sear Steak On A Grill
If you are completing the reverse searing process for perfectly grilled steak on your grill, you need to utilize two-zone cooking. This means that your grill is set up with a high temperature zone with direct heat, and a low temperature zone with indirect heat. You want your low temperature zone to be around 225 degrees F. I like to use my smoker for this step for smoked steaks, but the process also works beautifully on a gas or charcoal grill. Here is how to perfectly grill a steak:
Do You Flip Meat On A Pellet Grill
No, generally speaking, you do not flip meat on a pellet grill. Both grills and smokers come with a lid, and you should avoid opening this lid while the meat is cooking. If you do open the lid, then this will affect the heat of the grill and, in turn, affect your meat.
When you cook meat on a grill, it is advised that you do so on a low heat for a long period of time. Slowly cooking the meat will result in a better, and tastier, finish. But, when you are dealing with low temperatures, they will be more at risk from outside forces. Such as opening the lid.
So, while you might feel like you should flip your meat when cooking it on a pellet grill, you shouldnt do this. Instead, trust the process and wait for your meat to cook.
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Myths About Searing Steaks
Many people believe searing a steak is done to seal juices inside a piece of meat. This makes sense in theory, but this belief is actually a myth when grilling. Searing dries out the outer surface of a steak, and this method takes some of your juices with it.
Searing is a popular practice within backyard grilling, but it is to be performed with proper instruction and guidance.
Best Cuts Of Steak For Reverse Searing
Most cuts of steak do really well with the reverse searing process. Thick steaks like rib eyes, porterhouse steaks, New York strip steaks, tenderloins, and tri-tips are perfect for this process. Here are some examples of steak recipes on my site that utilize reverse searing variations for perfectly cooked steaks.
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The Cons Of Reverse Searing
- Takes more time than throwing a steak on a skillet and searing for a few minutes.
- Your friends and family might start asking you to cook steaks for them all the time.
Any other cons? We cant think of any. The reverse searing method is truly the way to go for your next steak dinner. Its a surefire way to hit the perfect temp and the perfect sear at the same time. If you have a little extra time to give it a shot, the steak youll be tasting will be worth every minute.
How To Reverse Sear On A Gas Grill
- On a three or more burner grill, turn on one burner to low or medium low heat.
- Place wood chips in a foil pouch on the grill grates over the flame.
- Place meat on indirect side. Close lid. Try to keep the temperature of the gas grill under 250 degrees, its tough as they have a lot of venting, so adjust your flame as needed. When the meat internal temperature reaches 110 degrees, you can remove the foil wood pouch.
- Next, crank up heat to high and finish with that sear.
- Remove when internal temperature of meat is to your desired doneness.
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How To Reverse Sear Steaks On The Grill
Once youre confident with traditional searing, why not move on to reverse searing your next steaks? Reverse searing is exactly like it sounds you cook the inside of the meat first and sear the outside last.
Youll still go through all the general steps of searing, although with the reverse sear method, you can get away with a shorter time for the steaks to come to room temperature since they will be exposed to a lower heat before the sear. However, instead of bumping up your pellet grill to 500 degrees at the beginning, youll bump it up at the end. In other words, youll prepare your steaks, pop them onto the grill, let them get to your desired level of doneness and then give them each a three-minute searing job.
Heres a low-down on the general rules to follow:
Heres a tip removing any excess fat helps with reverse searing along the outside of the steak. This practice also prevents burning parts of your steak as fat covers outer skin. Luckily, fat is easier to eliminate prior to grilling and searing, so this is a good initial step in the process.
Tips And Tricks For Heat Searing On A Pellet Grill
When you are preheating your pellet grill, make sure you set your grill to the smoke setting. Keep the lid open and monitor the flame. Once smoke forms, you can shut the lid, wait about 10 minutes and you are ready for searing.
Under this method, it is recommended that cast iron is used against steak for even cooking and searing. Poke into your steak to see the center. This method results in rare centers, but make sure the meat is cooked the entire way through.
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Smoke Flavor On The Inside Carmelized Crust On The Outside
What is Reverse Searing? Reverse searing creates a beautiful sear on the outside and a smoke infused, perfect medium rare doneness on the inside. It combines the best of both worlds – incredible smoke flavor and a smokin caramelized outer crust. Were combining low & slow with hot & fast for a full-proof way to tackle any beef cut.
Start with a low-& -slow cooking process at 225°F to infuse smoke into the meat. From there, crank the heat up to High to finish off the steak with a blazing hot sear, locking in that natural wood fire taste.
