Reverse Sear Smoked Sirloin
The reverse sear method is to heat the steak to an internal temperature that is underdone but warm. This temp can range from 115F - 135F. Once the steak comes up to temp you remove from the oven, or in this case the smoker and sear all the sides in a preheated cast iron skillet. Generally looking to sear each side for about 2 minutes.
Smoker or Oven
Cast Iron Skillet
Instant Read Thermometer
- 13 oz Salt
- 3 Tbs Paprika
- 1 Tbs Pepper
- 1 Tbs Garlic powder
- 1 Tbs Umami
- 1 Tbs Chili powder
- 1/2 Tbs Cayenne
- 1/2 Tbs Jalapeno powder
- Seasoned Steak
- 2 Tbs Butter divided
Mix all the dry ingredients together and pour into a mason jar for safe keeping
Sprinkle and pat down the seasoning on all sides of the steak
Optional: Let sit in the fridge uncovered for 2-24 hours
Set the Pellet Grill temp to 180F - 200F
Smoke steak for 1 hour and flip it
Set your probe timer for the desired internal temperature (we go for about 125F)
Preheat a cast iron skillet
Pull the steak from the Grill
Rest & Serve
Cover with foil to keep the heat from escaping
Wait about 5 minutes and serve warm
Optional: Cut the steak against the grain at a 45 degree angle and pack away the sliced steak for future meals.
Toss if you do not eat within the week. Freezes well if you'd like to save some for later.
Temp: Steak is safe to eat at 145F / 65C. Heat for longer in the skillet if you want your steak more done, our recipe yields medium rare steak.
Cost: Will vary based on several variables. If you're lucky you might find a pack of Prime Sirloin Steak for about $7 a pound (at Sam's Club), likely your total would be about $28-30 to buy a 4 pack.