Double-smoke reverse-sear steak

Name: Double-smoke reverse-sear steak
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 2–3 servings
Cuisine: Home cooking
Ingredients: 2 thick ribeye or strip steaks (1½ inch); 2 tsp coarse salt; 1 tsp black pepper; 1 tbsp butter; ½ cup hickory pellets (two loads)

Smoke first at low heat, sear last. The fix for a steak that barely tastes of smoke.

Prep 10 minCook 50 min2–3 servings

🥑 Keto 💪 Protein

FUNCTION Smoker · 250°F + Woodfire flavor

🎛️ What does Smoker / Woodfire Flavor do?

😤 The complaintNot enough smoke flavor from the Woodfire.

✅ What this recipe does about itSmoke sticks to cold, dry meat and stops once the surface heats up. Start cold and dry, use a stronger wood like hickory, refill the scoop once, and sear only at the end.

🪵The secret ingredientGrilling pellet variety packHickory and mesquite taste much smokier than the default blend.Check price ›

❤️ Who likes this?

You need

Steps

Salt the steaks and leave them uncovered in the fridge for 1 hour, or overnight.
Fill the pellet scoop with hickory. Smoker at 250°F, preheat, then smoke 25 minutes.
Add a second half-scoop of pellets and smoke until 115°F inside (about 15 more minutes).
Take the steaks out. Switch to Grill HI and preheat until Add Food.
Sear 2 minutes a side with the butter on top, to 130°F for medium-rare. Rest 5 minutes.