Overview

Smoke gently, then sear hard: a reliable reverse‑sear method that finishes steak and fish on a ripping‑hot plancha over live fire for crust without overcooking.

Ingredients

• For steak: 2 ribeye or strip steaks, about 1.25 in (3 cm) thick, 10–14 oz (280–400 g) each
• For steak: 1.5 tsp (9 g) kosher salt per lb (450 g) of meat
• For steak: 1 tsp (3 g) freshly cracked black pepper per lb (450 g), optional
• For steak: 1–2 tbsp (15–30 ml) avocado or grapeseed oil
• For steak (optional finish): 1 tbsp (14 g) unsalted butter, 2 garlic cloves smashed, 2 thyme sprigs
• For fish: 1–1.5 lb (450–680 g) skin‑on salmon fillet or firm white fish, pin bones removed
• For fish: 1 tsp (6 g) kosher salt per lb (450 g) of fish
• For fish: 1/2 tsp (1 g) fine black pepper or white pepper
• For fish: 1–2 tbsp (15–30 ml) neutral oil, plus lemon wedges to serve
• Optional aromatics: lemon zest (1 tsp / 2 g), chopped dill or chives (1–2 tbsp / 2–4 g)

Equipment

• Smoker or grill capable of steady 200–250°F (93–121°C) and direct high heat
• Carbon‑steel plancha or cast‑iron griddle
• Instant‑read thermometer (fast probe)
• Infrared thermometer (for surface temperature)
• Long tongs and fish spatula
• High‑smoke‑point oil (avocado, rice bran, grapeseed)
• Wire rack and sheet pan
• Heat‑resistant gloves
• Paper towels

Wood

Post oak

Time & Temp

Time & Temp
Smoke temp: 225 °F (107 °C)
Target internal: 115 °F (46 °C)
Approx duration: 1 hours

Why Finish on a Plancha After Low‑and‑Slow

Low‑and‑slow smoking builds gentle internal doneness and clean wood flavor. A live‑fire plancha finish adds the hard sear you can’t get at 225°F (107°C) without overshooting the center. The solid surface maximizes Maillard browning, preserves juices, and gives you control: crust on steak without grill‑mark hot spots; crisped fish skin with minimal sticking.

Fire and Plancha Setup

Run your smoker or grill clean with a steady, thin blue smoke. Place a carbon‑steel plancha or cast‑iron griddle over direct live fire or above a bed of fully lit coals. Preheat until the surface is screaming hot—an infrared gun should read roughly 500–575°F (260–300°C) for steak and 425–500°F (220–260°C) for fish. The plancha should be lightly oiled and just shy of smoking heavily; you want a whisper of smoke from the oil, not a flare. Stage a wire rack over a sheet pan nearby so hot food can rest without steaming out its crust.

Reverse‑Sear Steak: Smoke, Then Plancha

Season steaks (ribeye, strip, or similar, about 1.25 in / 3 cm thick) at least 45–60 minutes ahead with kosher salt, or dry‑brine overnight uncovered on a rack. Smoke at 225°F (107°C) until the steak hits 110–115°F (43–46°C) internal for a mid‑rare finish after sear; expect roughly 45–75 minutes depending on thickness and pit behavior. Move to the hot plancha with a thin film of high‑smoke‑point oil. Sear 45–60 seconds per side, flipping every 20–30 seconds to control crust and avoid a thick gray band; baste with a small knob of butter and a crushed garlic clove in the last 15–20 seconds if desired. Pull at: rare 120–125°F (49–52°C), medium‑rare 130°F (54°C), medium 135°F (57°C). Rest 5–10 minutes on a rack. Doneness check: probe reads target temp, juices are rosy but not running, and the center has slight spring. Carryover from this quick sear is modest (about 3–5°F / 2–3°C).

Smoked‑Then‑Plancha Fish: Salmon and Firm White Fish

Choose skin‑on salmon or firm white fish (halibut, sable, sword). Pat very dry; season lightly just before the pit to limit albumin. Smoke at 200–225°F (93–107°C) to build gentle internal doneness and smoke. For salmon, target 100–105°F (38–41°C) pre‑sear; for halibut and other white fish, 95–100°F (35–38°C). Time is thickness‑driven: a 1‑in (2.5‑cm) center‑cut fillet typically takes 20–35 minutes to reach pre‑sear temp. Finish on a 425–475°F (220–245°C) plancha with a thin coat of neutral oil. For salmon: place skin‑side down 60–90 seconds to crisp, then quick 15–30 seconds flesh‑side to kiss color; pull at 120–125°F (49–52°C) for moist, translucent‑medium. For halibut/white fish: 60–90 seconds first side, 30–60 seconds second side; pull at 130–135°F (54–57°C) for just‑opaque. Doneness check: probe slides in with almost no resistance; flakes separate but the flesh still glistens. If you see heavy white albumin weeping, you’re too hot or went too long—back off heat next time.

Managing the Sear: Surface, Oil, and Timing

Dry surfaces brown; wet surfaces steam. Blot steaks and fish thoroughly before the plancha. Use high‑smoke‑point oils (avocado, rice bran, grapeseed). For steak, butter is a finisher, not the primary fat—it will burn if used too early. For fish, a very thin, even film of oil on both the plancha and the fish minimizes sticking; let the fish release naturally—don’t force it. Frequent flipping on steak evens the crust without overcooking the band just under the surface.

Wood Choices and Flavor

For a Texas‑leaning profile, run post oak for both steak and fish; it’s clean and medium‑mild. For a lighter touch on fish, add a small accent of apple or cherry. Hickory works for steak if used lightly; it can dominate delicate fillets. Whatever you choose, prioritize a clean, efficient fire—thin blue smoke and stable pit temps beat any specific species.

Safety, Handling, and Storage

Keep raw beef and fish separate with dedicated boards and tools. Wash hands and sanitize surfaces after handling raw proteins. Whole‑muscle beef can be safely enjoyed below 145°F (63°C) when handled properly; individuals who are pregnant, elderly, or immunocompromised should adhere to USDA guidance (145°F / 63°C with a rest). Fish is considered safe by USDA at 145°F (63°C); many pitmasters prefer salmon at 120–125°F (49–52°C) for texture—use your judgment and guests’ needs. Do not leave cooked meat or fish above 40°F (4°C) and below 140°F (60°C) for more than 2 hours total. Chill leftovers uncovered on a rack until steam dissipates, then cover; refrigerate steak 3–4 days, cooked fish 1–2 days. Reheat gently; bring leftovers to 165°F (74°C) if reheating for safety.

Troubleshooting Common Issues

Crust won’t form: plancha too cool, surface wet, or insufficient salt. Bitter or blackened flavor: oil burned (use a higher‑smoke oil), plancha overheated, or sugary rubs scorched—keep sweet glazes off until after the sear. Fish sticking: plancha not hot enough, too little oil, or flipping too soon—wait for natural release. Overshot doneness: pull earlier from the smoke (5–10°F / 3–6°C lower) and shorten sear intervals with more frequent flips. Gray band on steak: sear was too long without flipping; shorten contact time and flip often.

Serving and Finishing

Season after the sear with flaky salt to sharpen crust. For steak, a small spoon of compound butter or beef tallow while resting adds gloss without sogging the crust. For fish, finish with lemon, chive or dill, and a touch of good olive oil. Serve immediately; the plancha crust is at its best in the first few minutes.

Care for Your Plancha

After cooking, while warm, scrape the surface clean. Wipe with a lightly oiled towel to leave a thin protective film. Avoid soap on seasoned carbon steel; hot water and abrasion are enough. Store dry to prevent rust. A well‑kept plancha gets better with use and releases food more easily over time.

Notes

• Time_and_temp refers to steak pre‑sear target when reverse‑searing; see recipe sections for fish targets and final pull temps.
• Plancha surface guidelines: steak 500–575°F (260–300°C), fish 425–500°F (220–260°C).
• Flip steak frequently during the sear to minimize the gray band and keep the center on target.
• For gentler salmon texture, pull at 120–125°F (49–52°C); halibut/white fish eat best at 130–135°F (54–57°C).
• Avoid sugary rubs before searing; apply sweet glazes after the plancha finish.
• Keep a small spray bottle of oil or clarified butter for quick, even film on the plancha without pooling near flames.