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Reverse Seared Steak


We like to reverse sear our steaks because this process infuses the meat with rich smoky flavor but also ensures each steak has a crispy delicious crust. So what is reverse searing? It simply means that we indirect cook, or smoke, the meat first and then briefly direct cook it over an intense flame or heat source. Some of the steps in the recipe may seem counterintuitive but trust us, you will love the results! We recommend only selecting steaks that are least 1½ inches thick. Note that cooking times may vary for different thickness of meat.


Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes

Wood Pellet Flavor -Hickory, Mesquite


4 oz
4 x 10-12oz strip steaks (1½ inches thick each)
Kosher salt
Freshly ground black pepper
2 T


  1. Liberally apply kosher salt and pepper to every side of each steak.

  2. Cover the steaks with plastic wrap and place in a refrigerator for a minimum of 30 minutes.
  3. Heat smoker or grill up for indirect cooking at 250°F
  4. Place steaks on the cooking grate making sure they will cook indirectly. Close grill/smoker lid and cook for 30-40 minutes or until meat reaches an internal temperature of 125°F. Remove steaks and set aside for 10 minutes.
  5. While steaks are resting, set grill up for direct cooking at a very high temperature.
  6. Place steaks directly over the most intense part of the fire - flip steaks every 15 seconds for 2 minutes total cooking time.
  7. Remove steaks from grill and place a ½ TBSP slice of butter on each steak. Serve immediately and enjoy!

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