Outdoor Grilling
Reverse Sear Steaks
Reverse Sear Steaks
Ingredients
- Your favorite steaks cut 1.5 inches thick. We would suggest either a ribeye, strip or porterhouse
- Kosher salt
- Freshly cracked black pepper
Preparation
- Remove steak from the fridge and pat all surfaces of the steak dry with paper towel.
- Season the steak generously with kosher salt to taste.
- Fill the hopper up with Cuisinart’s Maple Bourbon pellets and preheat the pellet grill to 250F.
- Place the steaks in the middle of the pellet grill and insert the temperature probe into the thickest part of the steak.
- Once an internal temperature of 110F is reached (~1 hour) remove the steaks from the grill.
- Place the cast iron griddle insert into the pellet grill and increase the temperature to “sear.”
- After 10 minutes, sear the steaks on the griddle for 120 seconds on each side or until your desired internal temperature is reached. We recommend 128F for medium rare.
- Let the steaks rest for 10 minutes before serving. Do not tent or wrap the steak in aluminum while resting.
- Serve and add freshly cracked black pepper to taste.
