When smoking steaks, we often sear them AFTER they are finished cooking (reverse searing). In this video, I'll show you how I reverse sear them over a charcoal chimney instead of using a grill.
Prep Time 5 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour5 minutesminutes
Ingredients
5Steaks
1.5teaspoonsCoarse kosher salt
2TBSJeff's Texas style rub
Instructions
Apply coarse kosher salt to top side of steaks at ½ - ¾ teaspoons per lb.
Place steaks in fridge for at least 2 hours. Overnight is better.
Set up smoker for cooking at 225°F (107°C) using indirect heat. Fill water pan with water if required. Oak wood is recommended for smoke.
Let the steaks cook for approximately 45-60 minutes or until they reach about 110°F (43°C).
Fill charcoal chimney about ¾ full with lump charcoal and light about 15 minutes before steaks reach 110°F (43°C).
Place small piece of expanded metal or small grill grate on top of charcoal chimney and sear steaks one at a time until desired doneness and color is achieved. I recommend 128°F (53°C) for medium rare.
Place steaks into a foil pan covered with foil as they finish cooking to keep them hot.
When the steaks are done, serve them up immediately.