Reverse Sear Calculator: Pull Temp and Sear Timing

Quick Answer

For a medium-rare reverse sear steak, many cooks pull from the low-temperature stage around 118–122°F, rest briefly, then sear hard until the final temperature reaches about 130–135°F. Treat that as a pull-temperature range, not a single exact number; the exact pull point depends on thickness, sear heat, rest before sear, and carryover.

Reverse Sear Calculator

Estimates a reverse sear pull temperature, approximate low-heat cooking window, sear time, and final doneness target.

Meat type

Choose the closest cut. Thickness matters more than exact weight for steak-style reverse searing.

Thickness

Enter thickness in inches. Reverse sear works best on steaks and chops at least 1.25 inches thick.

Low cooking temperature

Choose the smoker, grill, or oven temperature used before the sear.

Desired final doneness Rare Representative final target: 125°F. Medium rare Representative final target: 133°F within the common 130–135°F range. Medium Representative final target: 143°F within the common 140–145°F range. Medium well Representative final target: 150°F. Well done Representative final target: 160°F or higher.

Sear method Hot grill grates Fast sear with moderate carryover. Cast iron pan/griddle Aggressive sear with more carryover. Broiler Radiant top heat; watch closely.

Rest before searing

A short rest before searing gives you more control and reduces overshooting.

Results

Enter your details to calculate.

Example Result

Example: a 1.5 inch steak cooked at 250°F to medium rare may be pulled around 118–122°F, rested briefly, then seared about 60–90 seconds per side until it lands near 130–135°F.

Calculator Assumptions

The calculator is designed for thick cuts where reverse searing makes sense, usually 1.25 inches thick or thicker.
Pull temperature is estimated by subtracting expected sear and carryover rise from the selected final doneness target.
Low-heat timing assumes the meat starts refrigerated but not frozen, and the cooker holds reasonably close to the selected temperature.
Cast iron and very hot griddles usually add more carryover than a gentler grill sear.
The calculator gives a planning window. Use a thermometer to decide when to pull and when to stop searing.
For pork chops, use a final target of at least 145°F followed by a 3-minute rest.
The minutes-per-inch and sear-rise values are representative planning estimates. Starting temperature, thermometer placement, cooker stability, and sear intensity can change the actual timing.
If pork chop is selected, any lower beef doneness option should be adjusted upward to a final target of at least 145°F followed by a 3-minute rest.

Reverse Sear Quick Reference Table

Approximate pull-temperature ranges and low-heat windows for steak-style reverse searing at about 250°F. These are planning ranges, not exact finish times. Use a thermometer, watch carryover during the sear, and expect variation from cooker stability, thickness, rest before sear, and starting temperature. For pork chops, use at least 145°F followed by a 3-minute rest.
Cut / Thickness	Medium-Rare Pull Temp	Approx. Low-Heat Time	Sear Time	Note
1.25 in steak	118–122°F	25–35 min	45–75 sec/side	Best for quick weeknight reverse sear.
1.5 in steak	118–122°F	35–50 min	60–90 sec/side	Classic reverse sear thickness.
2 in steak	118–122°F	50–75 min	75–120 sec/side	Rest briefly before searing for control.
Tri-tip	120–125°F	60–100 min	1–2 min/side	Slice against the changing grain.
Prime rib / small roast	118–123°F	2–4 hr	60–120 sec/side or high-heat oven finish	Use probe placement carefully; roast searing is less exact than steak searing.

Helpful Tips

Dry the surface well before searing so heat browns the meat instead of steaming moisture.
For a cleaner sear, rest the meat briefly after the low-temperature stage while the grill or pan gets hot.
Flip more than once if the surface is browning too fast before the internal temperature reaches target.
For thick roasts, probe placement matters; check the center and confirm with an instant-read thermometer.
Probe into the thickest center portion of steaks, chops, and roasts. Do not rely on surface feel or a shallow reading near the crust.

FAQ

What temperature should I pull steak before reverse searing?

For medium rare, a common planning target is about 118–122°F before the sear, but the right number depends on sear heat and thickness. Very hot cast iron may require pulling lower than a gentler grill sear.

Is reverse sear better for thin steaks?

Usually no. Thin steaks can overcook before they develop a crust. Reverse sear is most useful for thicker steaks, chops, tri-tip, and roasts.

Do I rest before or after searing?

A short rest before searing helps control carryover and dries the surface. After searing, you can usually slice thick steaks after a short pause; larger roasts still benefit from a longer rest.

Why is the pull temperature lower than the final target?

The sear adds heat and carryover continues after the meat leaves the low-temperature stage. Pulling lower gives room for the final sear without overshooting the target temperature.

Where should I place the thermometer probe?

Check the thickest center portion of the steak, chop, or roast. Avoid shallow readings near the crust, fat cap, bone, or surface.

Why are the time estimates ranges instead of exact times?

Reverse sear timing changes with thickness, starting temperature, cooker stability, sear heat, flipping, and thermometer placement. The calculator gives a planning range; the thermometer reading decides when to pull and when to stop searing.

Quick Answer