Reverse Sear Steaks on a Charcoal Chimney | Smoking-Meat.com

When smoking steaks, we often sear them AFTER they are finished cooking (reverse searing). In this video, I'll show you how I reverse sear them over a charcoal chimney instead of using a grill.
** Written Recipe **
www.smoking-meat.com/searing-steaks-on-a-charcoal-chimney
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*HELPFUL INFO*
Prep Time: 5 minutes
Dry Brine Time: 2 hours (overnight or up to 24 hours is best)
Cook Time: 45-60 minutes
Sear Time: About 2 minutes per steak
Smoker Temp: 225°F (107°C)
Meat Finish Temp: 128 °F (53°C)
Recommended Wood: Oak
*INGREDIENTS & EQUIP FOR SEARING STEAKS*
5 Steaks
1.5 teaspoons Coarse kosher salt
2 TBS Jeff's Texas style rub
Smoker
Charcoal Chimney
Lump Charcoal
** Section Bookmarks: **
Intro - 00:03
Dry brine - 00:58
Smoke steaks - 03:59
Light Charcoal Chimney - 04:36
Sear steaks - 05:57
Taste test - 08:45
Outro - 04:50
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PRODUCTS USED AND/OR SHOWN IN THIS VIDEO
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Charcoal Chimney - smoking-meat.c...
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[@tulsajeff]

See the written recipe + a printable version at www.smoking-meat.com/searing-steaks-on-a-charcoal-chimney

[@StanCook1]

Great tip on the charcoal chimney for a hot sear. Thanks Jeff!

[@MarcusMeme]

Jeff, been getting your emails for years. I love this!

[@JustSomeGuy641]

Been doing this for years...works amazing

[@olddawgdreaming5715]

Great job Jeff, really appreciate you sharing your method and really appreciate your seasonings, they’re fantastic. Fred. 🙏🏻🙏🏻👍🏻👍🏻👏🏻👏🏻✋🏻✋🏻

[@tulsajeff]

Thank you!

[@ianbraithwaite9563]

Great video and advice thank you muchly!!!

[@aviator1352]

Very Nice!!!

[@Rocky1115]

Looks like a great steak appetizer.

[@Robalo-2660]

Perfect!

[@LookStrategies]

Jeff, could you use regular charcoal with this? (Not lump.) THANKS!

[@tulsajeff]

You definitely can. I prefer lump since it is has no additives and is just wood but briquets are fine if that's what you have on hand. I recommend the kind that is NOT self lighting.

[@joebrindisi2588]

Do you only dry brine one side of the meat?

[@tulsajeff]

Unless they are really thick, one side is plenty. If they get to 1.5 inches thick or more, I sometimes dry brine 1 side for a couple of hours then flip it over and dry brine the other side for a few hours.

[@joebrindisi2588]

@@tulsajeff Thank you for your quick response. The steaks looked delicious!!

[@SpeedieDee]

@@tulsajeff Do you put the rub on one side as well?

[@tulsajeff]

Yes.. that is correct.