Smoked NY Strip with reverse sear

Yum

So, do you like a steak with a balanced smoke flavor, cooked to the perfection - perfect medium-rare??
​Then trying to smoke a steak and finish it off with a reverse sear might be just the solution you are looking for. In the BBQ world, the reverse sear, is growing in popularity and it is easy to see why. It is easy to use, and hard to fail.

You start by smoking the meat low and slow to an internal temperature of about 115 degrees, then you char it over a hot fire to raise it to the desired temperature, applying the crisp smoky caramelization at the end.

Reverse searing has several advantages: better heat control, as you can cook the steak to a precise degree of doneness. The meat cooks more evenly, too. And because you rest the meat between low heat smoking and high heat searing, you can serve it hot off the grill.

The first thing you  want to do is to trim the steak. I used a NY strip for this post. Trim off the bone and all the fatty areas. If there is silver skin left on the steak, remove that too. Then shape it, so it looks like a nice, clean, well-shaped steak. Looks are important too, not only taste. Season with your favorite steak or beef rub. I use the Big Swede BBQ Badass Beef Boost, of course. It gives the steak nice color with a little bit of heat - I like it that way. Let the steak sweat a couple of minutes - this allows the salt and spices from the rub to penetrate the steak and it also pulls some of the water out of the steak. While you wait for the steak to sweat, prepare the smoker and set it for 225 degrees Fahrenheit. I use a fruit wood, like apple or cherry for steaks. It gives the steak a nice color and a balanced smoke profile.

Insert a probe or check with a Thermometer, you want to make sure that the steak don't overcook in the smoker.
​I smoke it until the steak reaches an internal temperature of 115 degrees F. The steak should also have a deep-red smoky look.
​You can now let it rest for 5-6 minutes while you heat up the grill. You will sear the steak for a minute or so on each side, so try to get the grill as hot as you can. You can also do the reverse sear on a cast-iron or sauté pan.

When the grill is hot enough, quickly sear the steak in a 45 degree angle for 30 seconds then turn it 90 degrees and sear for another 30 seconds. By doing this, your steak will have a nice criss-cross pattern on both sides. Flip the steak and repeat the searing, 30 seconds, 90 degrees, another 30 seconds. Don't rush the nest step - the steak now need some time to rest.

One way to rest your steak is to take it off the grill, transfer the steak to a cutting board and then tent it under a big piece of foil. You should let the steak rest for about 5-7 minutes.

The last step is to serve the steak. I prefer to slice it when I have guests. Use a sharp knife and cut against the grains. I recommend to serve a smoked steak with something simple, yet flavorful. In this case, some over-roasted fingerling potations with rosemary and garlic. They are super-easy to make. Wash potatoes and toss with some olive oil, crushed garlic and rosemary. Bake in oven at 400 degrees and salt to taste. Simple, but so very tasty!!!