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Reverse-Seared Steak
Rated 5.0 stars by 96 users
Category
Main Course
Cuisine
American BBQ
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
This Reverse-Seared Steak Recipe will elevate your steak game with a foolproof method for achieving that perfect medium-rare finish.
The process of slow cooking the steaks on the grill, followed by a high-temperature sear, ensures a tender, juicy interior and a beautifully crusted exterior. With Platoon Sergeant Salt, Pepper & Garlic Seasoning and Gunpowder Steak & Brisket Seasoning, every bite is packed with bold, smoky flavor.
Check out 8Primal for high-quality steaks!
Ingredients
- 2 bone-in strip steaks and 2 ribeye steaks from 8Primal
-
Platoon Sergeant Salt Pepper Garlic Seasoning
-
Gunpowder Steak & Brisket Seasoning
Directions
- Let the steaks rest at room temperature, allowing them to sweat and form a natural binder.
Start by seasoning generously with Platoon Sergeant Salt Pepper Garlic Seasoning.
Follow with a layer of Gunpowder Steak & Brisket Seasoning for a smoky kick.
Preheat your Big Green Egg (or similar grill) to 250°F.
Place the steaks directly on the GrillGrate. Cook until the internal temperature reaches 120°F. Remove the steaks from the grill.
Searing the Steaks
Crank the Heat! Increase the grill temperature to 550-600°F.
Return the steaks to the grill and sear for 45 seconds per side to achieve a beautiful crust.
- Remove the steaks from the grill, let them rest for 5 minutes, and enjoy a juicy, medium-rare reverse-seared steak.
Recipe Video
Recipe Note
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