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.
Equipment
- Smoker or Oven
- Cast Iron Skillet
- Tongs
- Instant Read Thermometer
Ingredients
Meat Seasoning
- 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
Cooking Time
- Seasoned Steak
- 2 Tbs Butter divided
Instructions
Season
- 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
Smoke
- 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
Sear
- Add 1 Tablespoon of butter to the skillet and begin searing the steak (2 mins on each side)
- Divide the remaining butter and spread on top of the steak
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.
Notes
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.