Reverse Searing: The Secret to Perfect Steak Every Time

Grilling a thick, juicy steak to perfection is the ultimate flex for any backyard pitmaster—but there's one technique that consistently delivers mouthwatering results, and it’s not what you might expect.

Reverse searing flips the traditional method on its head and rewards you with edge-to-edge doneness, a deep crust, and unbeatable flavor. Whether you’re cooking a $60 ribeye or your favorite sirloin, this method turns good steaks into unforgettable ones.

Let’s break it down.

What Is Reverse Searing?

In traditional searing, you blast the steak with high heat first, then finish it at a lower temp. Reverse searing is the opposite.

Here’s how it works:

1. Start low and slow — cook the steak gently at a low temperature (usually on a smoker or in an oven).

2. Finish hot and fast — sear the steak over ripping-hot heat for that beautiful crust.

   
   

This technique gives you precise control over doneness—no more gray band around the outside with a pink center. Just a juicy, evenly cooked steak from edge to edge.

Why Pitmasters Love It

We’re not saying reverse searing is the only way to grill a steak—but once you try it, you might never go back.

Benefits of Reverse Searing:

• ✅ Even doneness from crust to core

• ✅ Incredible crust without overcooking the inside

• ✅ More forgiving timing (it’s harder to overcook!)

• ✅ Better smoke flavor if using a smoker

Step-by-Step: How to Reverse Sear a Steak

Here’s your game plan for steak perfection.

1. Choose the Right Cut

Reverse searing shines with thick cuts—at least 1.5" thick.

Great choices:

• Ribeye

• Strip Steak

• Filet Mignon

• Porterhouse

• Tomahawk (go big or go home)

2. Season Generously

Salt, pepper, garlic powder, and a touch of smoked paprika are our go-tos. Use a BBQ rub if you want extra punch—check out our seasoning selection for ideas.

Pro Tip: Season 1–2 hours before cooking and let the steak rest uncovered in the fridge for a dry brine effect.

3. Low & Slow Cook

Use a smoker, pellet grill, or even your oven. Set it to 225°F.

• Place the steak on a wire rack or directly on the grate.

• Insert a meat thermometer (trust us—this part matters).

• Cook until the steak reaches:

  
  

  • 115°F for rare

  • 120–125°F for medium-rare

  • 130°F for medium

Take it off and rest the steak while you preheat your grill or cast iron.

4. Sear It Hot

Now’s the fun part. Crank your grill or skillet to high heat (500–600°F).

• Sear each side for 45–60 seconds until you get that golden-brown crust.

• Use tongs—not a fork—to avoid losing juices.

Done right, you’ll hear that satisfying sizzle and see a gorgeous Maillard reaction take place.

Optional Upgrades

Want to take it over the top? Try this:

• Butter Baste: During the sear, toss in a tablespoon of butter, a smashed garlic clove, and a sprig of rosemary. Baste the steak with melted butter for extra richness.

• Rest Again: Let your steak rest 5–10 minutes before slicing. This locks in the juices.

Reverse Searing on Different Equipment

Whether you’re team charcoal, pellet, or gas—we’ve got you covered:

Grill Type	How to Reverse Sear
Charcoal	Use indirect heat to slow-cook, then move to the hot zone.
Pellet Grill	Set to 225°F, then crank it to 500°F (or finish in cast iron).
Gas Grill	Turn one burner to low, the other to high—use zones!
Oven + Skillet	Bake low and slow, then sear in a cast iron skillet on the stovetop.

Must-Have Tools for Reverse Searing

You don’t need fancy gadgets, but the right tools make a difference:

• Digital Meat Thermometer – accuracy is key

• Cast Iron Skillet – for an insane sear indoors

• Grill Grates – amplify searing power on any grill

• Quality Charcoal or Pellets – clean burn, great flavor

Browse our recommended gear here.

Final Thoughts: Reverse Sear = Game Changer

If you’ve ever sliced into a steak and found it raw in the middle or overcooked on the edges, reverse searing is the answer. It’s simple, reliable, and ridiculously effective.

Try it once and you’ll understand why pitmasters and chefs swear by it. It’s not just a technique—it’s a power move.

Got questions or want to show off your reverse sear game? Leave a comment on the blog!