Hey guys , I'm Matt Pitman with Meat Church .
Welcome to my outdoor kitchen today .
I'm gonna be showing you guys how to make reverse seared steak .
What is a reverse seared steak ?
Well , it's the opposite of what a lot of folks do , which is sear the meat first and then put it in a high heat oven to bring it to your desired internal temperature .
We're actually going to smoke this steak first .
Bring it up to about 120 degrees internal tempt .
We're going to pull it off and we're going to build a raging fire and we're going to sear it hard to get us to a medium rare between 131 135 degrees .
Then we're going to finish it off with an epic compound butter and it's going to be awesome .
So when you reverse sear , you need a couple things , you need a thick steak , which we have here and you need time .
It's gonna take about an hour to get this cooked completely .
And we got both of those today .
We've got a gorgeous Tomahawk rib eye from E three ranch in Fort Scott Kansas .
This is a never ever product .
So no hormones or antibiotics .
The taste is gonna be amazing .
So , the meat Church family , you got a lot of options for seasoning .
My favorite is our beef rub .
Our holy cow topped with our gourmet garlic and herb can feel free to use your favorite rub or whatever you like .
This is a thick piece of meat .
So I'm gonna season it pretty liberally .
Holy cow is a good mixture of salt pepper .
Garlic , a little bit of paprika .
I'm gonna put the holy cow on both of these first .
Then I'll come back with the garlic and herb .
Now that we've got a good application of our holy cow and our garlic and herb .
I'm gonna let this adhere for 15 , 20 minutes or so .
And then it's time to get to cooking .
It's been 15 minutes or so .
This is looking really a here you can see it's like nice and wet , it's time to cook it .
So let's talk about reverse here .
It's a two step process like I mentioned , think of it .
If you're in your house , the first step is in your oven and the second step is searing it on top of the stove .
But here at the meat Church , we don't cook anything inside .
We're gonna cook out here in my outdoor kitchen .
So step one , we're gonna cook these on our offset stick burner at 275 degrees and then step two we're gonna give them a hard sear right here on our Santa Maria because I love the taste of a good sear and char that you're gonna get on the outside of this rib eye .
Let's stop talking and get to cooking .
Quite natural .
Right , guys .
So our steaks are on the smoker and depending on the thickness of your steak , you're gonna need somewhere between 30 minutes .
45 minutes , maybe a little longer .
I think that thick steak that we have is gonna take about 45 minutes at 2 75 to get to 120 degrees internal temperature .
So , in the meantime , I'm gonna go ahead and put together a compound butter , I've softened some butter and I'm gonna mix some herbs in it .
You can , you know , go with flavor profile , you like , we're gonna go with some lemon zest , some shallots , some garlic , uh , some rosemary , any kind of goodness you wanna put in the butter , we're gonna mix it together .
Uh , and then we're gonna put it in the fridge to kind of firm up a little bit .
And we're gonna finish that over the top of our steaks when they're done cooking any time .
A recipe calls for salt and pepper .
I replace that with our holy cow salt pepper garlic .
Plus that's gonna complement the flavor profile of the steak that we're cooking today .
Now that I've got that pretty well combined , uh I'm gonna take this and put it in the fridge and check on the steaks .
All right , guys , these stakes have been on for about 45 minutes .
We're gonna check the temperature , man .
They look gorgeous .
So I'm looking for 100 and 20 degrees internal temperature right in the middle and that one's dead on .
That one's a couple degrees over .
That's ok .
We're gonna pull these beauties off .
We're gonna go see them .
We've got a Post Oak fire going here in our Santa Maria and we're gonna sear these steaks .
We got a lot of ways .
You could see some people like to see her in cast iron .
I really enjoy that but nothing really beats cooking right over a real hot fire .
These steaks have been , you know , resting for just a couple of minutes .
Now it's time to see her .
All right , these steaks are looking awesome .
We're gonna take our compound butter that we made and we're gonna put a healthy amount right on top of the steaks .
And as the steaks rest , we'll tint it with foil and we'll just let this butter melt .
Um , over the steak .
It's got flavors in it .
They're gonna complement the steak .
Trust me , this butter is gonna make a huge difference .
It's gonna be epic .
I'm gonna lightly tint it with the foil .
Let it sit about 10 minutes and come back and eat .
Our steaks have been resting for about 10 minutes .
The butter's melting over the top it's really important to rest any big cut that you've made so that the juice is kind of redistributed throughout the steak .
Oh shit , man .
Look at that .
All the herbs from the compound butter telling you it's not gonna suck .
I can't wait much longer .
I'm not gonna lie to you .
It's afternoon here in Texas and I've not eaten anything today .
So let's get to work here , man .
I'm telling you , I feel like this uh E three Tomahawk is gonna be nice and tender .
I'm gonna tell you right there .
I'm just gonna eat right out of banal and we can just show you right in the center how good that's looking .
Look at that .
So the benefit of reverse sea you get perfect medium rare from coast to coast crust to crust .
So when you're looking at the steak , you get maximum , medium rare , not just targeted , medium rare in the middle .
Anyway , I'm done talking .
Mm I'm gonna need a minute .
Yeah , that's unreal .
Amazing steak every time .
Appreciate you guys sticking around .
Thanks for sticking with me for about a minute while I ate my lunch .
If you uh if you like this channel , subscribe to it .
We got more videos coming all the time .
Thanks to E three for providing these stakes for us today .
I appreciate you guys .