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Nick Van Roy sent us this reverse seared ribeye and it’s definitely worth a share! Nick says, “This is my go-to method for cooking steak on the Yoder Smokers YS640S pellet grill. Once you try the reverse sear I can guarantee you’ll never go back to any other way!” And he’s got a good point, as the reverse searing method does enhance the flavor of the meat. The slow-to-temp initial first step penetrates the meat more evenly and lets the smoke take hold, and allows for less moisture loss to create a more tender texture. The second step, the high temp sear, creates the ideal Maillard reaction on the steak, with savory backyard flavors and aromas. Since the interior of the steak is already cooked to the desired doneness, you can focus on creating a perfect crust without worrying about the inside. We also recommend letting the steak “rest” to allow the juices to redistribute. Try this, you’ll be glad you did.
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INGREDIENTS
- Beef cut of choice
- Rub of choice
- Butter
INSTRUCTIONS
- Fire up your Yoder Smokers YS640S pellet grill and set the temp to 275°F
- Season the steak with your choice of rub on one side and let it sit for a few minutes. I prefer Holy Cow from Meat Church BBQ. Then flip it over and do the same for the other side.
- Place steak on the grill over indirect heat until it reaches an internal temperature of 115°F. Depending on the thickness of your steak, this should take approximately 30-45 minutes.
- Remove the steak from the grill and increase the heat to at least 500°F. At this point I put my Grill Grates directly over the heat source to pre-heat.
- Once grill has reached temp, place steak on grill grates and sear for 30 seconds before rotating it a quarter turn and searing for 30 more seconds. This will give it those beautiful “diamond” marks. Flip the steak over and repeat on the other side.
- Remove steak from grill at 130°F internal, top it with a pat of butter, and let it rest for 5-10 minutes. It will carry-over cook to 135°F for a perfect medium rare steak.
Note from Nick:
Reverse searing is a 2-step process. First, you will heat the steak indirectly (sort of like baking it), and then you will sear it to create that perfect outer crust.
Nick Van Roy sent us this reverse seared ribeye and it’s definitely worth a share! Nick says, “This is my go-to method for cooking steak on the Yoder Smokers YS640S pellet grill. Once you try the reverse sear I can guarantee you’ll never go back to any other way!” And he’s got a good point, as the reverse searing method does enhance the flavor of the meat. The slow-to-temp initial first step penetrates the meat more evenly and lets the smoke take hold, and allows for less moisture loss to create a more tender texture. The second step, the high temp sear, creates the ideal Maillard reaction on the steak, with savory backyard flavors and aromas. Since the interior of the steak is already cooked to the desired doneness, you can focus on creating a perfect crust without worrying about the inside. We also recommend letting the steak “rest” to allow the juices to redistribute. Try this, you’ll be glad you did.
—
INGREDIENTS
- Beef cut of choice
- Rub of choice
- Butter
INSTRUCTIONS
- Fire up your Yoder Smokers YS640S pellet grill and set the temp to 275°F
- Season the steak with your choice of rub on one side and let it sit for a few minutes. I prefer Holy Cow from Meat Church BBQ. Then flip it over and do the same for the other side.
- Place steak on the grill over indirect heat until it reaches an internal temperature of 115°F. Depending on the thickness of your steak, this should take approximately 30-45 minutes.
- Remove the steak from the grill and increase the heat to at least 500°F. At this point I put my Grill Grates directly over the heat source to pre-heat.
- Once grill has reached temp, place steak on grill grates and sear for 30 seconds before rotating it a quarter turn and searing for 30 more seconds. This will give it those beautiful “diamond” marks. Flip the steak over and repeat on the other side.
- Remove steak from grill at 130°F internal, top it with a pat of butter, and let it rest for 5-10 minutes. It will carry-over cook to 135°F for a perfect medium rare steak.
Note from Nick:
Reverse searing is a 2-step process. First, you will heat the steak indirectly (sort of like baking it), and then you will sear it to create that perfect outer crust.
