BBQ Guide
How To Reverse Sear A Steak
Reverse searing cooks a thick steak gently first, then finishes it with a hard sear. It is best for whole-muscle steaks thick enough to survive a separate low-heat stage and searing stage without overcooking. This guide applies to whole-muscle beef steaks, not ground beef or poultry.
Quick Answer
Cook the steak indirectly at about 225–275°F until it is 10–15°F below your target doneness, rest briefly while you heat the searing surface, then sear hard on both sides until browned and finished. Use an instant-read thermometer to check doneness — these temperatures are quality targets, not food-safety minimums. For whole-muscle beef the USDA recommends 145°F; ground meat and poultry require higher internal temperatures.
How To Reverse Sear A Steak Step by Step
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Choose a thick steak
Use a steak at least 1.25 inches thick if possible. Ribeye, strip, porterhouse, T-bone, and thick sirloin work well. Thin steaks usually cook too fast for reverse searing to be worth it.
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Season and dry the surface
Salt the steak ahead of time if possible, then pat the surface dry before cooking. A dry surface browns faster during the final sear.
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Cook indirectly first
Set the grill, smoker, or oven to about 225–275°F. Cook the steak away from direct heat until it approaches your pull temperature.
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Pull before the final target
Remove the steak about 10–15°F below your desired final doneness because the sear and carryover heat will raise the final temperature. Use an instant‑read thermometer to confirm the pull temperature.
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Heat the searing surface aggressively
Use a hot grill grate, cast iron pan, griddle, or a hot charcoal zone. The sear should be hot enough to brown quickly before the interior overcooks.
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Sear quickly and watch for signs
Sear 45–90 seconds per side as a guideline, but rely on observable signs: a deep brown crust, a steady loud sizzle, and browned edges. If browning is slow or you hear only faint sizzle, increase the heat. Use an instant‑read thermometer in the steak's thickest part (avoid bone and large fat) and stop searing when you reach your final target temperature or are a degree or two below if you expect small carryover.
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Rest briefly and verify
For typical 1–2" steaks rest about 5 minutes after the final sear. Carryover after a short, high‑heat sear is usually small (a few degrees), but always verify the final internal temperature with your instant‑read thermometer before serving. Thicker cuts may need a longer rest.
Reverse Sear Pull Temperatures
| Target Doneness | Pull From Indirect Heat | Approximate Final Temp |
|---|---|---|
| Rare | 110–115°F | 120–125°F |
| Medium rare | 120–125°F | 130–135°F |
| Medium | 130–135°F | 140–145°F |
| Medium well | 140–145°F | 150–155°F |
Common Mistakes
Using steaks that are too thin
Thin steaks can overcook before the sear develops. Use reverse sear for thick steaks and use direct searing for thinner cuts.
Pulling too close to the target temperature
If you pull at your final target, the sear will likely push the steak past the doneness you wanted.
Searing on weak heat
A weak sear takes too long and keeps cooking the interior. Use very high heat so browning happens quickly.
FAQ
What temperature should I reverse sear at?
Use about 225–275°F for the indirect stage. Those numbers guide the low-heat stage; use an instant‑read thermometer to confirm pull and final temperatures. This method applies to whole-muscle steaks, not ground meat or poultry.
Do you rest steak before or after reverse searing?
You can rest briefly between the low-heat stage and the sear while heating your pan or grill. After the final sear rest about 5 minutes for a typical 1–2" steak — carryover is usually only a few degrees after a short sear. Always verify the final internal temperature with an instant‑read thermometer before serving.
Is reverse sear worth it for thin steak?
Usually no. Reverse searing works best for thick steaks. Thin steaks are better cooked quickly over direct high heat.