Master the REVERSE SEAR | Our favorite way to smoke and sear steaks

Reverse sear is our favorite way to sear a steak. If you haven't tried a reverse seared steak, stop what you are doing, watch and then go and do. Slowly raise the internal temperature and then 10-15 degrees before your target temperature sear it off in a cast iron skillet...it's the flavor your taste buds didn't know they have been wanting. Once you cook a steak this way, you won't want to do it any other way.
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[@Rykyon]

I followed this recipe tonight and I must say it was exceptionally delicious. Thanks you Camp Chef for this wonderful visual recipe!

[@nmills5367]

Just bought a Camp Chef and I love it

[@msglca]

Great job

[@gregwebb1107]

Yummy

[@uclajd]

What kind of oil did you use? Is that a state secret?

[@Go96Cats]

Can you sear without a side burner?

[@tomolejnik7332]

yes-- you can crank your smoker to 500 and put roast back in for 10-15 min

[@midgeta6864]

👍👏🤙

[@Bobb1julie]

Nicely presented…but.. I would have liked to have you baste your 🥩 steak while it’s searing.. This is what spoons are for . I feel that the pours of the meat are more receptive to fluid than the resting stage.Bottom line is enhancing the flavor..You should also sear the complete circumference.. Just my opinion

[@5222k]

Let us know when you upload your video. 🙄

[@jstpsgthru]

Did I miss your mention of the sear temperature?

[@jamesbrooks3072]

Rip it on high!

[@optimusprime3320]

You say you put it at 7-10 smoke but there is no smoke? This grill is trash.

[@raviator9443]

You don’t want too much visible smoke, that will create flavor you don’t want.