Reverse Sear Steak Pit Boss: Master the Technique

When it comes to cooking the perfect steak, the reverse sear method on a Pit Boss grill can elevate your grilling game to new heights. This technique involves slowly cooking the steak at a low temperature and then finishing with a high-heat sear. Let’s dive into how you can achieve a delectable reverse sear steak on your Pit Boss.

Understanding the Reverse Sear Method

The reverse sear method is a two-step process. It starts with cooking the steak at a lower temperature to achieve an even internal cook, and then searing it on high heat to form a flavorful crust. This method is ideal for thicker cuts of meat, which benefit from a gradual rise in temperature to avoid overcooking the exterior while still reaching the desired internal doneness.

The Benefits of Reverse Searing on a Pit Boss

Using a Pit Boss for reverse searing comes with several advantages. The consistent temperature control allows for precise cooking, and the expansive grilling space offers ample room for multiple steaks, making it perfect for entertaining. Additionally, the wood pellet flavor infuses the steak with a smoky richness that can’t be achieved with other grilling methods.

Step 1: Setting Up Your Pit Boss for Reverse Searing

Start by preheating your Pit Boss grill to a low temperature, around 225°F. This is a crucial step for the reverse sear method, as it slowly brings the steak up to the desired internal temperature. Place the steak on the grates away from direct heat and close the lid. Use a meat thermometer to monitor the steak’s internal temperature, aiming for about 10-15 degrees below your target doneness.

Step 2: The Searing Finale

Once the steak reaches the desired internal temperature, remove it from the grill and let it rest while you increase the Pit Boss temperature to the maximum setting for searing. After the grill is sufficiently hot, place the steak back on the grates, this time directly over the heat. Sear each side for about 1-2 minutes or until a dark crust forms. Remember, the high heat is only to create the crust, not to cook the steak further.

Choosing the Right Cut for Reverse Searing

The reverse sear method works best with thicker cuts of steak, typically around 1.5 inches or thicker. Ribeye, New York strip, and porterhouse are excellent choices for this technique, as they have the right amount of fat and thickness to benefit from the slow cooking and final sear.

Tips for Perfecting Reverse Sear on a Pit Boss

– Use a quality meat thermometer to ensure accurate internal temperature readings.
– Allow the steak to come to room temperature before placing it on the grill.
– Season the steak generously with salt and pepper before cooking.
– Rest the steak after the initial slow cook and again after searing to allow the juices to redistribute.

By following these steps, you can master the reverse sear technique on your Pit Boss grill, resulting in a perfectly cooked steak with a deliciously smoky flavor and a satisfying crust.