How to Reverse Sear Steak: Step-by-Step Guide for Perfectly Cooked Steaks

The article from Traeger Grills explains the reverse searing technique for cooking steak, which involves initially cooking the steak at a low temperature and then finishing it with a high-heat sear. This method results in a perfectly medium-rare interior with a smoky flavor and a caramelized crust. The steps include seasoning the steak, smoking it at 225°F for 45-60 minutes, and then searing it at the highest temperature until it reaches an internal temperature of 125°F for medium-rare. The guide also suggests using a meat probe for precise temperature monitoring and offers tips for achieving grill marks with cast iron accessories. The article features a detailed recipe for reverse searing New York strip steaks with Traeger Beef Rub and butter.

Unique Article on Reverse Searing:

Reverse Searing: A Guide for Steak Lovers

When it comes to achieving the perfect steak, reverse searing has emerged as a game-changer in the culinary world. This technique, which combines the best of both slow cooking and high-heat searing, ensures that your steak is cooked to perfection with a deliciously smoky flavor and a mouth-watering crust. Here’s how you can master the art of reverse searing and impress your guests with the best steak they’ve ever had.

What is Reverse Searing?

Reverse searing is a two-step cooking process that starts with slowly cooking the steak at a low temperature and finishes with a quick, high-temperature sear. This method allows the steak to cook evenly throughout, resulting in a tender, juicy interior and a perfectly seared exterior.

Why Reverse Sear?

Traditional searing methods often lead to overcooked exteriors and undercooked interiors. Reverse searing, on the other hand, allows for greater control over the internal temperature of the steak, ensuring a consistent medium-rare doneness throughout. Additionally, the initial slow cooking process infuses the meat with a rich, smoky flavor that’s hard to beat.

How to Reverse Sear on a Traeger Grill:

1. Season the Steak: Generously season your steak with salt and pepper or your favorite steak rub. Traeger’s Beef Rub is a great choice for adding a burst of flavor.

2. Slow Cook: Set your Traeger grill to 225°F. Place the steak on the grill grate and smoke it for 45 to 60 minutes. This slow cooking process allows the smoke to penetrate the meat, enhancing its flavor.

3. Preheat for Searing: Remove the steak from the grill and increase the temperature to the highest setting. Allow the grill to fully preheat.

4. Sear the Steak: Place the steak back on the hot grill grates and sear each side until it reaches an internal temperature of 125°F for medium-rare. This should take just a few minutes per side.

5. Rest and Enjoy: Let the steak rest for a few minutes before slicing and serving. This resting period helps the juices redistribute throughout the meat, resulting in a more flavorful and juicy steak.

Tips for Perfect Reverse Searing:

• Use a Meat Probe: For precise temperature control, use a meat probe or thermometer. Insert it into the thickest part of the steak, avoiding fat and bone, to monitor the internal temperature accurately.

• Enhance with Cast Iron: For those classic grill marks, use cast iron grill grates, a griddle, or a skillet. These accessories retain heat well and can help achieve a perfect sear.

• Experiment with Wood Pellets: Different wood pellets can impart unique flavors to your steak. Traeger’s Signature Pellet Blend is an excellent choice for a balanced, smoky flavor.

Recipe: Reverse Seared New York Strip Steak

Ingredients:

• 4 New York strip steaks (1-1/2 inch thick)
• Traeger Beef Rub
• 4 tablespoons unsalted butter

Steps:

1. Preheat your Traeger grill to 225°F and season the steaks with Traeger Beef Rub.
2. Smoke the steaks until they reach an internal temperature of 105°F to 110°F, approximately 60 minutes.
3. Remove the steaks and increase the grill temperature to 450°F.
4. Sear the steaks for 4 minutes on each side, adding a tablespoon of butter on top after flipping.
5. Cook until the internal temperature reaches 130°F for medium-rare.
6. Let the steaks rest for 5 minutes before serving.

Reverse searing is a foolproof method to achieve steakhouse-quality results at home. Whether you’re a grilling novice or a seasoned pro, this technique will elevate your steak-cooking game, making every meal a memorable one. Enjoy the perfect blend of smoky flavor and juicy, tender steak with every bite.