Want to cook the perfect steak?
Then the reverse sear method is for you!
This article will take you through how to reverse sear a steak in a Pro Q, a type of smoker typically known as a bullet smoker due to its shape. We will also cover off on some of the theory behind the reverse sear and why it is such a great option for cooking that perfect steak.
If you don’t have a Pro Q you should still gain an understanding of the concept of reverse searing and how you might be able to achieve that on your set up. This would also work for other styles of bullet smoker such as fornetto razzo and basso.
What is reverse sear?
Reverse sear is a process by which you slowly bring your steak (or other cut of meat) up to your desired doneness via low indirect heat. This is then followed by searing over high direct heat to facilitate the Maillard reaction – aka that yummy crunchy stuff on the outside.
You can achieve this a number of different ways including the oven or sous vide but in my opinion a charcoal barbecue is king because you get added smoke flavour while still achieving perfect edge to edge doneness.
Why would you want to cook your steak this way? For larger steaks in particular, grilling solely over direct heat can result in uneven doneness throughout, with the outer edges being well done, the centre being rare and some patches of medium between all of that.
Don’t be like the no steak