I’ve been eating steak since before I had teeth. Anyway, that’s what my hope is. My thought is my parents would put a freshly grilled steak in the blender and feed it to me in baby food form. However, in my adult form, I’ve adopted the reverse sear method of cooking a steak. It’s very easy and gives you consistently delicious results. Because of this method, my spouse will remind me to never order a steak if we go out to eat.

1. Purchase a 1″ thick steak. Ribeye or New York Strip are my favorite cuts. I tried using ButcherBox for a few years. It’s expensive, but the quality and convenience are worth it.
2. Get yourself a quarter sheet rack pan (allows airflow)
3. Cover the entire steak in coarse kosher salt. This is a wet aging process to pull some of the moisture out of the steak.
4. Place steak on pan and rack and refrigerate for 8 to 10 hours. (flip it about 4 hours in)
5. Preheat the pellet grill to 200 degrees. I’ve been using the super smoke setting on my Traeger Grill for about 15-20 mins on a cold steak. The smoke flavor is unreal
6. Smoker until the internal temperature reaches 115-120 degrees. This is at the blue rare stage. Pull it sooner if you want a rare steak.
7. Rest for 10 minutes, you too, you’ve been working hard
8. Lather on a layer of avocado oil and add more seasoning if you like, I suggest just Coarse Salt and Pepper. You need something to help build a crust.
9. Heat a cast-iron skillet as hot as you can, but don’t touch it with your index finger. To know it’s ready, drop a few beads of water in the skillet; if they disappear immediately, then it’s ready.
10. Sear on both sides for about 45 seconds to 1 minute. While adding a few spoonfuls of ghee to give it some extra juice.
11. Rest for 10 more minutes.
12. Eat your steak; it should be nice and medium-rare, with a nice crust on the outside.