How to Reverse Sear a Scotch Fillet using Flaming Coals Offset Smoker

Author: Rhiannon Peterson  Date Posted:16 August 2024 

There’s more than one way to cook a steak, but if you want smoky flavour, an even centre, and a proper sear, reverse searing is hard to beat. Using a Flaming Coals Offset Smoker makes this process straightforward, giving you juicy, tender meat with caramelised edges that everyone will love.

Reverse searing works by gently smoking the scotch fillet first, then finishing it over high heat in the firebox or a hot grill area. This ensures low-and-slow tenderness inside while delivering that classic grilled crust and charred flavour on the outside.

Why Reverse Sear Works For Scotch Fillet

Scotch fillet is naturally tender and well-marbled, so it doesn’t require the long connective-tissue breakdown needed for brisket or chuck.

  • Smoking gently first gives controlled internal temperature

  • Finishing over high heat creates texture and flavour

  • A light rub enhances the crust without overpowering the beef

Reverse searing allows you to control both the interior doneness and exterior caramelisation, making your steak the star of any cook.

Why Use An Offset Smoker

Offset smokers are perfect for charcoal enthusiasts because they reward you with real, smoky flavour.

With a Flaming Coals Offset Smoker:

  • Smoke gently in the main chamber

  • Finish over high heat in the firebox

  • Achieve even heat for low-and-slow cooking

  • Enjoy rich, smoky, tender results

This method works with other offset smokers too, but using a Flaming Coals model gives you optimal airflow, heat retention, and cooking control.

Ingredients

  • Whole scotch fillet, thick cut

  • Flaming Coals Espresso Bovine Rub (or another quality beef rub)

  • Optional extra salt if your rub is not salt-forward

Equipment

  • Flaming Coals Offset Smoker or equivalent

  • Charcoal (lump preferred for flavour)

  • Optional smoking wood chunks

  • Reliable thermometer

  • Sharp knife and cutting board

  • Hot firebox or grill area for searing

Step 1: Prep and Season

  • Lightly coat the scotch fillet with your chosen rub.

  • Let it sit at room temperature for ~30 minutes to allow seasoning to settle and promote even cooking.

Step 2: Set Up Your Smoker

  • Preheat the smoker to a gentle 107–135°C for the smoking phase.

  • Keep airflow steady and avoid oversmoking, especially for tender cuts.

  • Have a high-heat area ready for finishing at the end.

Step 3: Smoke The Scotch Fillet

  • Place the seasoned fillet in the smoker, cooking indirectly until 10–15°C below your target final temperature.

  • Do not rely solely on time; monitor using a thermometer.

  • Avoid opening the smoker frequently to maintain heat stability.

Step 4: Chop For Final Sear

  • Remove the fillet from the smoker.

  • Cut into serving-sized pieces to maximise surface area for searing.

  • This step allows more edges for caramelisation while keeping the centre tender and smoky.

Step 5: Finish Over High Heat

  • Move steak pieces to the hottest part of the smoker or firebox.

  • Sear briefly on each side until you develop a deep brown crust.

  • Aim for internal doneness:

Doneness

Pull from Smoker

Final Temp After Sear & Rest

Rare

40–43°C

49–52°C

Medium Rare

46–49°C

54–57°C

Medium

52–55°C

60–63°C

Medium Well

57–60°C

65–68°C

Well Done

63–66°C

71°C+

 


  • Adjust for steak thickness, sear intensity, and resting time.

Step 6: Rest & Serve

  • Rest briefly to let juices redistribute.

  • Serve as-is or with simple sides that complement the beef.

  • Heavy sauces are unnecessary; smoke, rub, and beef flavour shine naturally.

Tips For Best Results

  • Use a light hand with rubs: Avoid overpowering the natural flavour.

  • Check your thermometer settings: Ensure Celsius vs Fahrenheit is correct.

  • Smoke cleanly: Avoid bitter or acrid smoke.

  • Choose thicker cuts: Thick scotch fillet handles smoking and searing better.

  • Build proper searing heat: Ensure your high-heat zone is strong for finishing.

FAQ

Q: Can I use reverse sear on any offset smoker?
A: Yes, any smoker with controlled heat works. Flaming Coals models give optimal airflow and heat retention.

Q: How do I know when the steak is ready?
A: Use a thermometer. Smoke until 10–15°C below desired doneness, then sear to finish.

Q: Can I use other cuts besides scotch fillet?
A: Yes, other tender steaks like ribeye or sirloin respond well to reverse searing.

Q: How long does the sear take?
A: Usually 1–2 minutes per side on high heat, depending on thickness.