Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Reverse Seared Ribeye Steak
OVERVIEW
METHOD
Reverse Searing
Prep Time
5 Mins
Cooking Time
1 Hour
Serves
4
Suggested Wood
Hickory or Oak
Ability
Intermediate
INGREDIENTS
- 2 x 1 1/2 - 2" or 4-5cm Ribeye Steaks
- Flaky Sea Salt
- Coarse Ground Black Pepper
We'd recommend asking for your steaks to be cut 1 1/2-2" or 4-5cm thick, they should be around 1KG. We use Ribeye but any thick cut steak from T-bone to Picanha works well.
INGREDIENTS
- 2 x 1 1/2 - 2" or 4-5cm Ribeye Steaks
- Flaky Sea Salt
- Coarse Ground Black Pepper
We'd recommend asking for your steaks to be cut 1 1/2-2" or 4-5cm thick, they should be around 1KG. We use Ribeye but any thick cut steak from T-bone to Picanha works well.
METHOD
STEP 1
Set up your smoker to run low'n slow with water in the pan and charcoal in the basket, add a couple of ProQ Smoking Wood Chunks - either Hickory or Oak - to the fire. You’re aiming for a smoker temp of around 225°F/110°C.
STEP 2
Season your steaks with some flaky sea salt and pop them directly on the top grill straight from the fridge.
STEP 3
Once your steaks internal temperature reaches just under 130°F/50°C, remove them from the smoker and pop them on a board to rest. The internal temp should continue to rise, and then start falling again.
STEP 4
Whilst this happens, set up your bbq smoker for high temperature grilling - you want a grill directly on the charcoal basket, above the fire with the lid off.
STEP 5
When the fire is going well (it should ramp up due to being left open) and your steak temperature has started dropping, slap the steaks back on the grill above the embers turning regularly.
STEP 6
Bring the internal temperature back up to 136°F/58°C, then remove & season with pepper. Rest for another 10 minutes before serving.
This recipe will produce a medium rare steak, which works well for ribeye as it gives the fat a chance to render down - if you prefer your steak cooked differently, check out our Temperature Guide.
