How to Reverse Sear Steak!

So... What is it?

Ever wondered how high-end steakhouses achieve that perfect edge-to-edge pink center with a crispy, golden crust? The secret isn’t just in the cut—it’s in the technique. Reverse searing flips traditional steak cooking on its head, delivering juicy, evenly cooked meat with a stunning sear every time. In this guide, we’ll show you exactly how to master this game AND do it even better by smoking your steaks!

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Batch Size & Cook Time

• How ever many steaks you want! Ours were about 500g / 1.1 pounds each
• Aprox. 1.5 hours cook time (45ish mins heating charcoal (can use an oven instead if you wish) 45ish min smoking, about 2-3 min grilling))
• prep time 10 mins

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Equipment

• Smoker (we used a texas style offset smoker but you could use other styles, or make it unsmoked in an oven)
• thermometer! This is important, we used an inkbird but any bbq Thermometer will do
• charcoal chimney starter
• lighter or matches

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What ingredients?

• Steaks (we used Porterhouse cuts, but you can use any you'd like!)
• Salt Rub of your choice
• BBQ Charcoal (i prefer lumpwood)
• Hard wood (can use this alone or charcoal alone) I used Iron Bark
• Smoking woods (optional) such as cherry wood

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Step by step process

1. Prep the Steak

• Take the steak out of the fridge 30–60 minutes before cooking to let it come to room temperature.
• Season generously with salt and pepper (or rub) on all sides.

2. Preheat Your Smoker

• Set your smoker to 107°C / 225°F.
• Use a mild wood like oak, cherry, or hickory for flavor.

3. Smoke the Steak

• Place the steak directly on the smoker grates.
• Insert a meat thermometer/probe into the thickest part of the steak.
• Smoke until internal temperature reaches 47°C / 117°F (for medium-rare after searing).
  • This usually takes 45–60 minutes, depending on thickness and ambient temp.

4. Rest Before the Sear

• Remove steak from the smoker.
• Let it rest for 5–10 minutes while you preheat your searing surface.

5. Sear the Steak (Final Crust)

• Heat a cast iron skillet or grill to high heat (around 260–315°C / 500–600°F).
• Add a bit of oil if using a skillet.
• Sear steak for 45–60 seconds per side, including the edges, until a golden-brown crust forms.

6. Optional: Baste with Butter

• During the last 30 seconds, add a knob of butter, crushed garlic, and rosemary to the pan.
• Tilt the pan and spoon the butter over the steak for flavor.

7. Final Temp Check

• Internal temp should now be 54–57°C / 130–135°F for medium-rare.
• ENJOY!!

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