How to Reverse Sear a Steak on Your Flare Outdoor Fireplace

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

1. Choose the right cut — go for thicker steaks with some marbling. Avoid fillets; sirloin is ideal.

2. Season generously — salt is key. Skip sugary rubs; the smoke will provide the flavour.

3. Bring to room temperature — letting the steak sit out for a bit before cooking ensures even cooking.

Step 2: Smoking

1. Place your steaks in the smoker cage.

2. Use dry hardwood in small pieces for a steady, controlled smoke. Avoid large chunks that can spike the temperature.

3. 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.

4. 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:

1. Set up the swing frame and hot plate above the fire.

2. Sear each side for 15–20 seconds. The goal isn’t to cook it further, just to develop a rich, golden crust.

3. 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.

Watch the full YouTube video for a step-by-step guide!