Perfect Reverse Seared Rib Fillet Steak
Table of Contents
There's something undeniably primal and satisfying about cooking a thick steak over an open flame, infusing it with the rich, smoky flavours that only a BBQ smoker can provide. The reverse-sear method takes this experience to a whole new level, ensuring that every mouthful of your rib fillet steak takes you on a journey of unforgettable mouth watering flavour that is tender, juicy, and bursting with smoky goodness.
Imagine a perfectly marbled rib fillet steak, so thick that it practically demands a slow and thoughtful approach to cooking. This isn't a meal to rush; it's an experience to savour. We'll take you through each step, from selecting the ideal cut of meat to mastering the smoker, and finally, delivering that impeccable sear that's the hallmark of a world-class rib fillet steak.
The magic behind the reverse-sear technique lies in its simplicity and precision. We'll guide you through the entire process, ensuring that even if you're a novice grill master, you'll be able to create a steak that rivals those served at top steakhouses.
This recipe is about more than just food; it's about creating moments, gathering with friends and family around the BBQ smoker, and relishing in the anticipation of a truly extraordinary meal. So, let's begin this cooking journey together and learn how to master the art of reverse-searing a thick steak on the smoker, turning it into a symphony of flavours and textures that will leave everyone at the table in awe.
If you don't have a smoker don't worry, you can use the same process but using an oven instead.
- 1 thick rib fillet steak (1.5 to 2 inches thick) don't be afraid to experiment with different cuts of steak
- Freshly ground black pepper
- Olive oil or any high smoke point oil
- Wood chunks, pellets or chips (hickory, oak, or mesquite work well)
- BBQ Smoker (charcoal, pellet, or electric) you can also use a conventional oven or BBQ with a hood. I am using the ASMOKE 660N-2 BBQ Smoker
- Meat thermometer
- Aluminum foil
- Grill grate (optional, for the searing step)
Prepare the Steak:
- Take the rib fillet steak out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. This ensures even cooking.
- Pat the steak dry with paper towels to remove any surface moisture.
Prepare the Smoker:
- Preheat your BBQ smoker to a temperature of 225°F (107°C). Use the wood chunks or chips according to your smoker's instructions for generating smoke.
Season the Steak:
- Generously season both sides of the ribeye with kosher salt and freshly ground black pepper. You can be liberal with the seasoning as some will be lost during the cooking process.
Smoke the Steak:
- Place the seasoned steak on the BBQ smoker grate.
- Insert a meat thermometer into the thickest part of the steak, making sure not to touch the bone if your steak has one.
- Close the BBQ smoker lid and smoke the steak until it reaches an internal temperature of about 10-15°F (5-8°C) below your desired doneness. For medium-rare, aim for 125°F (52°C), and for medium, aim for 135°F (57°C). This can take anywhere from 45 minutes to 1.5 hours, depending on the thickness of the steak and your smoker's temperature stability.
Rest the Steak:
- Carefully remove the steak from the smoker and tent it loosely with aluminum foil. Allow it to rest for at least 10 minutes. During this time, the internal temperature will continue to rise a few degrees, and the juices will redistribute.
Preheat the Grill:
- While the steak is resting, preheat your grill to high heat, around 500-600°F (260-315°C). You can also use a cast-iron skillet on high heat if you don't have a grill.
Sear the Steak:
- Brush the rested steak lightly with olive oil or any high smoke point oil.
- Place the steak directly over the hot grill grates or in the hot skillet.
- Sear for about 1-2 minutes per side, turning it 90 degrees halfway through each side to achieve a diamond-shaped grill pattern if desired
- Use your meat thermometer to monitor the internal temperature while searing. The goal is to reach your desired final temperature (130°F for medium-rare, 140°F for medium). Be careful not to overcook during this final searing step.
- Remove the steak from the grill or skillet and tent it with foil once more. Allow it to rest for 5-10 minutes.
Slice and Serve:
- After resting, slice the steak against the grain into 1/2-inch slices. This helps to maximize tenderness.
- Serve your reverse-seared ribeye steak with your favorite sides and enjoy! with this meal I went with a chicken pesto pasta and a traditional coleslaw. The meal was a hit with the whole family and cant wait to do the next one
Remember that cooking times may vary depending on your smoker, grill, and steak thickness, so always use a meat thermometer to ensure perfect results.
Hope you enjoyed my recipe! let me know how you went with yours.