Name: Perfect Reverse Seared Steaks
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 25 min
Ingredients: 2-inch thick steaks (Ribeye and Strip steaks are my favorites); Salt, Peper, Garlic (SPG) Mix

Ingredients

Scale

2-inch thick steaks (Ribeye and Strip steaks are my favorites)
Salt, Peper, Garlic (SPG) Mix

Cook Mode Prevent your screen from going dark

Instructions

Preheat Smoker to 200°F – 225°F. While the smoker warms up, put a generous amount of Salt, Pepper, and Garlic on both sides of the steak.
Place steak in the smoker for 45 minutes or until the internal temperature reaches 115 – 120 degrees F for a rare steak. Then increase the temperature to 500 degrees Fahrenheit on your grill or smoker. Alternatively, you can finish over cast iron on the stovetop if using an offset smoker.
Place steaks over direct heat and grill each side for 1 – 2 minutes or until you get nice char marks. Pull the steaks when the internal temperature of the steak is between 125 and 130 degrees F.
Let rest for 10 minutes and then slice against the grains. Serve with your favorite sides.

Keywords: Reverse Seared Steak, Smoked