Best Reverse Seared Steak

I reverse sear a 3 lb tomahawk steak and smoke a 'tater in this video. This method can be used on almost any steak or chop, as long as it's a THICK cut. Meaning, 1.5 inches or better. Smoke time will vary accordingly. I finish on the Weber Kettle because MOST pellet grills can't get that good sear, due to the indirect heat. You may also sear in a cast iron skillet, gas grill, or a griddle, like a blackstone, with butter. I've done both, but prefer over coals with the Weber. I also learned (as this was my first time "smoking" a baked potato), to start it before your steak if you want them to be ready at the same time. Potatoes are generally done between 200-205 degrees. I pulled this steak from smoker about 30 mins before the 'tater was ready, and let it sit while the charcoal got ready. Don't worry, it won't hurt it.


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