Today I learned something I’ve never heard before about how to cook the perfect steak. The solution is about keeping the temperature differential between the cooker/pellet smoker and the internal temperature of the steak as close as possible throughout the cook. Confused? Don’t worry, I’ll explain it through the steps below.
Tap/Click above to watch the tutorial or follow the steps below: Video – CampChef.com
Disclaimer: Hey! By the way… any links on this page that lead to products on Amazon or other sites are affiliate links, and I earn a commission if you make a purchase.
Research/compare over 290 pellet grills/smokers on sale today
The objective of the tutorial from Camp Chef above was to demonstrate that in terms of getting a nice pink medium rare steak (Tomahawks in this case), it doesn’t matter if you sear then smoke them, or smoke then sear them, both can produce a steak that is cooked to perfection to a nice pink and not brown.
Now, as I’ll discuss in the steps below, with a pellet smoker, you’ll still always want to smoke and then sear to get as much smoke flavor into the steak as possible. In doing so you’ll still get a perfectly done steak, and you’re not drying it out as some people claim.
The key point is whatever method you use to cook your steaks, you need to keep the temperature differential between the internal temperature of the steak and the cooker/smoker as close together as possible. Check out the steps of the tutorial below to learn more.
Steak 1: Smoked & Then Seared (Reverse Seared)
Steak 2: Seared & Then Smoked
Step 1: The tutorial started with two high-quality Tomahawk steaks with some excellent fat marbling that were within ounces of each other for a fair test.
Step 2: Both of the Tomahawks steaks were seasoned well with salt and pepper all over, including the sides.
Step 3: Steak 1 (Reverse Sear) goes straight into the pellet smoker running at 152 degrees up to an initial setting of 165 degrees. With the meat probe showing the internal temperature of the steak is just 50 degrees. Hence, a temperature differential is just over 100 degrees. The pellet smoker is then set at a higher temp up to 225 degrees.
Step 4: Steak 2 (Seared Then Smoked) goes onto a hot cast iron griddle with a little oil to sear it off.
Step 5: The objective with the sear is to get the outside of the Tomahawk steak looking like French Toast.
Step 6: When searing a Tomahawk, you want to keep it moving and sear all sides, including the fat cap. Luckily, with a Tomahawk, that bone serves as a handle to grip the steak to move it around.
Step 7: When all surfaces of the Tomahawk steak have a nice golden appearance, its ready to go into the pellet smoker/oven.
Step 8: As with Steak 1, Steak 2 goes into the pellet smoke running at 165 degrees and it shows an internal temperature of 50 degrees. Hence, the sear did not actually increase the internal temperature of the steak.
Step 9: As both of the steaks increased their internal temperature to just over 80 degrees, the temperature of the pellet smoker was stepped up from 275 degrees to 325 degrees.
Step 10: Once Steak 1 (Reverse Seared), hit an internal temperature of 120 degrees, it was ready to come off the pellet smoker and go onto the griddle for its sear.
Step 11: When searing a reverse seared steak (Steak 1) you don’t want to sear it as long as a steak that starts with a sear (Steak 2). The reason being the steak is pretty much at temperature for medium rare, you just want to give it a nice crust.
Step 12: After Steak 1 had finished searing it was time to get it off the heat and rest. For this tutorial, the steak was covered in clear wrap before it was put to rest for 20 minutes.
Step 13: When Steak 2 (Seared then Smoked) reached an internal temperature of 120 degrees, it was then taken off the heat and also clear wrapped as it rested to keep in the moisture/juices.
Step 14: After both steaks had been rested for 20 minutes, it was time to take them out of their clear wrap and get them on the board to see the results.
Step 15: When cutting up steaks, you really do need a sharp knife to get those nice clean cuts for good presentation.
Step 16: With the cut into Steak 1 (Reverse Seared) the smoke ring is more visible than Steak 2. The important thing to note is the nice consistent pink all the way through the steak.
Step 17: With Steak 2 (Seared & Then Smoked) the smoke ring is noticeably less pronounced. However, again, the main point with this tutorial is that keeping the temperature gap between the internal temperature of the steak and cooker/pellet smoker as close as possible is what get’s you a nicely consistent pink steak.
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
When you've got a group of friends/family coming around, its good to have a couple of recipes in your arsenal to serve up. Case in point, check out these Shotgun Shells below which are quick to...
Beef plate ribs are one of the best foods there is when it comes to BBQ, and particularly Texas style BBQ. On top of that, they are actually one of the easiest cuts of meat to prepare and cook as...
