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Next level Steak

Today, I want to talk about a method that'll take your steak to the next level: reverse searing. If you've read my blog about salt and pepper, you know I believe in keeping it simple while maximizing flavor, and reverse searing is the perfect example of that. Think you cook a great steak? Add some smoke, and it'll be even better.


Reverse searing flips the traditional steak-cooking method on its head. Instead of searing the steak first and then finishing it in the oven, you start by slow-cooking it at a low temperature until it reaches the desired internal temp. Then, finish it off with a high-heat sear for perfect edge-to-edge doneness and a mouth-watering crust.


Why does reverse searing work so well? Slow-cooking first ensures even cooking from edge to edge. No more overcooked outsides and undercooked insides. Searing at the end gives you that delicious crust without the risk of burning. Letting the steak rest before and after searing locks in the juices, making each bite amazing.


If you like your steak well done, reverse searing is perfect. It keeps the meat moist while eliminating the redness. First, choose a thick-cut steak, at least 35mm thick. Prime cuts like ribeye and tomahawk are ideal, but scotch fillet or sirloin work too. This method shines with cuts that are at least 35mm thick.





Generously season your steak with salt and pepper. There are many rubs available, but I almost always use just salt and pepper. One rub I do recommend is Feedlot's "Cattle Call" which you can buy locally at BarbecueHQ here in Darwin. It is an all-purpose rub suited for any kind of meat, with porcini mushrooms adding a rich, natural flavor enhancer. In my words, "it makes a good steak better!"


Bring the steak to room temperature - either before or after you have seasoned it. Set your smoker to 225°F (107°C).


Cook until the internal temperature reaches your preferred level:

  • Rare: 120-130°F (49-54°C).

  • Medium Rare: 130-135°F (54-57°C).

  • Medium: 135-145°F (57-63°C).

  • Medium Well: 145-155°F (63-68°C).

  • Well Done: 155°F+ (68°C+).


Let the steak rest for a few minutes while you crank up the heat on your BBQ or a pan on the stove until it’s smoking hot. Sear the steak for 1-2 minutes on each side for that beautiful, caramelized crust. Don’t forget the edges! This step should be quick and high-heat. Let the steak rest again to allow the juices to redistribute, ensuring every bite is juicy and tender.


Here are my top tips for the best result:

  1. Use a meat thermometer. Accuracy is key.

  2. Experiment with wood if you’re using a wood smoker. Different woods add unique flavors—try hickory for a robust taste or applewood for something milder.

  3. (My #1!) Keep it simple and stick with salt and pepper. The reverse sear technique brings out the steak's natural flavors, so you don’t need much else.


Reverse searing is a surefire way to raise the "stakes" in your steak game. It’s simple, effective, and delivers consistently amazing results. Give it a go at your next BBQ and taste the difference!


Would love your comments on how you go!


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On the money Brad, stuck in Perth on a business trip and can't bring myself to pay for steak. Reverse Sear and Feedlot all the way.


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