Directions
“I discovered dry brining/reverse searing a couple of years back with the purchase of a pellet smoker. This process increases the beefy flavor and allows you to get that great medium rare or medium throughout the steak.
Dry Brining (photos also included)
1. Sprinkle coarse or flaked Kosher salt on one side of the meat. I like to place the meat on a rack so the air can circulate. You can see the amount I use in the photos.
2. Place it unwrapped and uncovered in the refrigerator.
3. The salt will draw moisture out of the meat and form a slurry on the surface. Allow the meat to absorb the slurry pulling that salt deep onto the steak. I normally allow 8 hours for each side.
4. I do one side on thin steaks and both sides on thick cuts and allow it to dry brine for up to 24 hours.
5. The meat will have a dry appearance on the surface when complete.
Reverse Searing
This is the main method I use to cook steaks since purchasing my pellet grill with a sear box. It does take a bit of time but it is worth it!
1. Season steaks with the steak seasoning of your choice. I prefer Whiskey Bent BBQ “The Rocks” but any salt, pepper and garlic seasoning is fine. I am not shy on the amount of seasoning used.
2. I preheat my smoker and smoke these at 185 to 200 degrees until they reach an internal temperature of 120 to 123 degrees. Preheat your searing method when they reach 105 to110 degrees.
3. When they reach temperature I rest them for 5 minutes or so before searing.
4. Sear the steak using your tool of choice. I use a propane sear box that will reach high temperatures. You may also use a cast iron skillet or a flattop and baste with butter.
The sear should only be long enough to develop that dark crusty exterior. I do two 45 second sears rotating between the first and second to develop the grill marks. I then flip and do the other side.”