Reverse Searing Steak on the Big Green Egg is a foolproof method for perfectly cooking steak. You first slow cook it (smoke it in this case) to bring your internal temp up close to your target, and then finish off your outer crust with a high heat sear.

This method takes the traditional restaurant style of cooking steaks, hot sear then finishing internal temp in the oven, and reverses it...Hence the name. Lots of folks have been turned on to this method thanks to the growing popularity in sous vide machines, but if you still crave that smoke and fire flavor, nothing beats Reverse Sear Steak over coals and fire.

I'm using my Big Green Egg in this video, but if you don't have that particular setup, don't leave! As long as you have some type of smoker or grill that can first hold onto a temp of 250 degrees, and then be stoked up to a high heat flame, you'll be fine.

If you don't have a smoker or a grill...I've got you covered there too! Just scroll through my videos and watch "How to Reverse Sear Steak in the Kitchen". (It also pops up in the first minute of my video)

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