BBQ Reverse Sear Timing & Temp Guide Tool

Determine the best low temp smoke phase, sear temp, and timing for your meat cut, thickness, and doneness to achieve juicy interior and crispy crust.

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Perfects steaks.

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We ask for meat cut, thickness, desired doneness, smoker temp, sear method, rest time, and wood smoke preference because these time phases (e.g., smoke at 225°F). These inputs achieve crust. Limitation: the tool assumes even heat and may not account for grill hotspots; use thermometer.

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Reverse Sear Ribeye Steak Guide

Overview

For a perfectly cooked ribeye steak, we will use the reverse sear method. This involves smoking the steak at a low temperature before finishing it off with a high-temperature sear.

Inputs

• Steak Type: Ribeye
• Thickness: 1-1.5 inches
• Desired Doneness: Medium Rare
• Smoke Phase Temperature: 225-250°F
• Searing Method: Cast Iron Pan
• Sear Time: Medium (10 minutes)
• Smoke Level: Medium Smoke

Step-by-Step Guide

1. Prepare Your Steak
   • Remove the ribeye from the refrigerator and let it rest at room temperature for about 30-60 minutes before cooking. This helps ensure even cooking.
2. Preheat Your Smoker/Grill
   • Set your smoker or grill to a temperature between 225-250°F. Use wood chips that provide medium smoke, such as hickory or cherry.
3. Smoke the Steak
   • Place the ribeye on the grill/smoker grates.
   • Smoke the steak until it reaches an internal temperature of 120-125°F (pull temperature for medium-rare). This should take approximately 45-60 minutes depending on thickness and temperature.
4. Prepare for Searing
   • Once the steak reaches your target pull temperature, remove it from the smoker and let it rest for about 10 minutes. This allows the juices to redistribute.
5. Sear the Steak
   • Preheat your cast iron pan over medium-high heat until it’s very hot.
   • Add a small amount of oil with a high smoke point (like canola or grapeseed).
   • Sear the steak for about 1-2 minutes per side until a nice crust forms. You can also sear the edges for an additional 1-2 minutes to render the fat.
6. Final Resting Phase
   • After searing, remove the steak from the pan and let it rest for an additional 5-10 minutes. This helps retain moisture and enhances flavor.

Carryover Cooking

Carryover cooking refers to the phenomenon where the internal temperature of the meat continues to rise even after it has been removed from the heat source. This is due to residual heat within the steak, which can increase the internal temperature by about 5-10°F. This is why it's essential to pull the steak at a lower temperature than your desired doneness.

Summary

• Smoke Phase: 45-60 minutes at 225-250°F
• Pull Temperature: 120-125°F
• Sear Time: 1-2 minutes per side
• Rest Time: 5-10 minutes

Enjoy your perfectly cooked medium-rare ribeye!

Brought to you by TheToolCollective.com

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Built by The Tool Collective team. As you may know, we are a group of diverse multi-hobby individuals with loads of unique interests. Grilling/Smoking/BBQing is a mainstay in our households. It's also a ritualistic art for a lot of men and cooks out there. It's a hobby with many passionate individuals who build careers and status among their friends and family. Being a grill master is a prized title, and we hope our tools can help those like us buy the perfect products and level up their grill game.

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Made with The Tool Collective's signature model. We combine an AI engine which process the user's input choices and runs it through our specifically designed logic and reasoning parameters for that tool to curate a precise and organized output. An enthusiast knowledgeable in the tool category designs the tools inputs and input choices, writes custom logic parameters, and defines the output format and requirements. The AI engine powers the system and creates a lightning fast, highly intelligent decision tool, which is always up-to-date with current pricing and publicly available information on whatever the tool is designed for. Combines all of the internets resources into one.

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