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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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.