Why Reverse Sear Steak?
Reverse searing is a game-changer. Even steak lovers who’ve had countless steaks will tell you that this method produces hands-down the best steak they’ve ever tasted. The process is simple: we gently smoke the steak first, then finish it off with a hot sear to lock in the flavour and juices.
What You’ll Need
Thick-cut steak (around 1 inch, not too lean; sirloin works perfectly)
An Outdoor Fireplace with a smoker attachment
Swing frame and hot plate system for searing
Dry hardwood (cherry or local hardwoods work best)
Salt (lots of it!)
Optional: meat probe for precise internal temperature
Step 1: Prep Your Steak
Choose the right cut — go for thicker steaks with some marbling. Avoid fillets; sirloin is ideal.
Season generously — salt is key. Skip sugary rubs; the smoke will provide the flavour.
Bring to room temperature — letting the steak sit out for a bit before cooking ensures even cooking.
Step 2: Smoking
Place your steaks in the smoker cage.
Use dry hardwood in small pieces for a steady, controlled smoke. Avoid large chunks that can spike the temperature.
Monitor the temperature — aim for an internal temperature of around 57°C for medium-rare. You can use a meat probe, but it’s optional.
Adjust the fire and dampener as needed. Adding a little water can help control excessive heat.
The fun part of smoking is managing the heat, experimenting with wood, and enjoying the process, maybe with a beer, wine, or whiskey in hand!
Step 3: Searing
Once your steak reaches the target internal temperature:
Set up the swing frame and hot plate above the fire.
Sear each side for 15–20 seconds. The goal isn’t to cook it further, just to develop a rich, golden crust.
Check the steak — the beautiful red colour comes from the smoke, and the slight bounce tells you it’s perfectly cooked medium-rare.
Step 4: Rest and Serve
Optionally, cover the steaks with tin foil and let them rest for a few minutes before slicing.
Slice, serve, and enjoy the full flavour of a perfectly smoked and seared steak.
Tips for Success
Don’t stress about precision — if it’s slightly underdone, give it a quick extra sear.
Thick cuts are forgiving; thin steaks can dry out easily.
Use dry, local hardwoods for the best smoke and flavour.
Have fun! Cooking on a Flare Fireplace is as much about the experience as it is the food.
Reverse-searing steak on a Flare Outdoor Fireplace is simple, rewarding, and delicious. Whether you’re a beginner or a seasoned griller, this method elevates your steak to restaurant-quality levels without fuss.
Enjoy the process, gather friends or family around, and savour the flavours only a Flare Fireplace can deliver.