Reverse Seared Steak

No ratings yet

If you want to take your steak game to the next level, Reverse Seared Steak is the method that delivers big flavor with an incredible crust and the perfect doneness.

Prep Time5

Cook Time15

Course: Steaks

Cuisine: American

Keyword: gourmet ribeye steaks, grilled steak

Servings:

Calories: 730kcal

Ingredients

2 ribeye steaks
2 tablespoons olive oil
2 tablespoons Out Grilling Sweet BBQ Rub or grill seasoning
2 tablespoons beef tallow butter or avocado oil

Instructions

Pat steaks dry with paper towels. Drizzle both sides of the steaks with olive oil and sprinkle generously with Out Grilling Sweet BBQ Rub. Let them rest at room temperature while you preheat the grill.
Pat steaks dry with paper towels. Drizzle both sides of the steaks with olive oil and sprinkle generously with Out Grilling Sweet BBQ Rub. Let them rest at room temperature while you preheat the grill.
Set your grill to 250° and add hardwood chunks like hickory for rich smoke flavor. Place steaks on the grates, close the lid, and smoke for 5 minutes per side, or until internal temperature reaches 115° using a digital meat thermometer.
Preheat a cast iron skillet over high heat or flat top griddle until it’s smoking hot. Add beef tallow or butter for searing. Sear steaks on each side for 1-2 minutes to form a golden crust. Cook until steaks reach desired internal temperature. We pull ours at 130°– 135° for medium rare.
Allowing the steaks to rest for a few minutes will keep the insides juicy. Slice with a sharp knife and serve immediately.

Notes

Steak Cooking Temperatures:

Rare: 125°
Medium Rare: 130°–135°
Medium: 140°–145°
Medium Well: 150°–155°

Rest Before Serving: Always rest steaks for 5–10 minutes after cooking to lock in juices.
Storage: Place leftovers in an airtight container and refrigerate for 2-3 days.
Reheating Leftover Steak: For best results, reheat in a buttered skillet over medium heat or until warmed through.

Nutrition