Grilling Tip: How to Reverse Sear a Steak
Updated 2/21/25
Do you enjoy a nice, brown crust on the outside of your steak but a juicy, tender medium rare on the inside? Then the reverse sear is the technique for you.
If you’ve never attempted a reverse sear, don’t worry: It’s actually less complicated than you might think. This technique is especially useful when preparing thicker cuts of steak and meat.
It helps you achieve that steakhouse-level of deliciousness: A lovely outer crust and a juicy, tender inside that’s neither over, nor undercooked.
Next, let's explore how to reverse sear a steak using your smoker, a grill, or even your oven.
Grilling Tip: How to Reverse Sear a Steak
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Category
Grill or Smoker
Cuisine
BBQ
Reverse searing is a popular technique for cooking steak because it offers several key benefits:
Even Cooking: In reverse searing, the steak is first cooked gently in the oven or on a grill at a low temperature. This allows the heat to penetrate the meat evenly, cooking it more uniformly from edge to edge. This results in a steak that's more consistent in doneness, especially in the center.
Better Control Over Doneness: The low and slow cooking method allows you to precisely control the internal temperature of the steak. You can monitor the steak more carefully, achieving your desired level of doneness without the risk of overcooking the exterior while the interior remains underdone.
Juicier Steak: Since the steak is cooked at a lower temperature initially, it retains more of its juices. This prevents the steak from drying out, which can sometimes happen with high-heat methods that cook the meat quickly.
Perfect Sear: After the steak is cooked through in the oven or on the grill, you finish it with a quick, high-heat sear in a hot skillet. This gives the steak a beautiful, caramelized crust, adding great flavor and texture while keeping the interior tender and juicy.
Less Risk of Overcooking: Because the steak starts at a low temperature, it's harder to accidentally overcook it. The searing step at the end allows you to achieve that crispy, flavorful exterior without affecting the overall doneness of the steak.
Overall, reverse searing allows for more control and consistency, making it easier to get that perfect steak with a well-cooked interior and a deliciously crispy crust.
Ingredients
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Steak of Choice (we love a thick ribeye, but this works for any cut of steak)
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Rub of Choice (try Super Chunk Steakhouse Seasoning by Sauce Goddess) OR Salt & Pepper
Directions
How to Reverse Sear Using Your Grill or Smoker
If using your grill, prepare for a two-zone setup: Direct and indirect grilling. Target 225 - 250 °F for your indirect cooking temperature.
If using your smoker, get it going at 225 °F.Remove the steak from your refrigerator 20-30 minutes prior to grilling to allow it to come to room temperature.
Pat your steak dry with paper towels, apply a small amount of oil as a binder, and season the steak with your preferred dry rub or seasonings.The best way to monitor the temperature of your steak is to use a leave-in thermometer. If you don’t have one, use an instant digital meat thermometer (or an old school analog one, whatever you have).
Insert a digital thermometer probe into the thickest part of the steak and place it over indirect heat on your grill or in your smoker.After 15 minutes, check the internal temperature of the steak, and continue checking every 5 minutes, until you hit 110 ºF.
Remove the steak from your smoker or grill and let it rest while you prepare your direct grilling source.
Prepare a grill or flat top on high heat. Place the steak over your direct heat source and sear each side for approximately 90 seconds or until reaching your desired level of doneness (check the internal temperature with your thermometer).
Remember that the steak will continue to climb about 5 °F during the resting stage.
Rare: 120°F - 125°F
Medium Rare: 130°F - 135°F
Medium: 140°F - 145°F
Medium Well: 150°F - 155°F
Well Done: 160°F and aboveAfter reaching your desired level of doneness, allow the steak to rest for 5-10 minutes with a knob of butter on top and enjoy!
How to Reverse Sear a Steak in the Oven with a Cast Iron Skillet
First, preheat your oven to 250 - 275 °F. Place your cast iron skillet in the oven to preheat as well.
Remove the steak from your refrigerator 20-30 minutes prior to grilling to allow it to come to room temperature.
Pat your steak dry with paper towels, apply a small amount of oil as a binder, and season the steak with your preferred dry rub or seasonings.The best way to monitor the temperature of your steak is to use a leave-in thermometer. If you don’t have one, use an instant digital meat thermometer (or an old school analog one, whatever you have).
Insert a digital thermometer probe into the thickest part of the steak and place it over indirect heat on your grill or in your smoker.Place a wire rack on top of a baking sheet, then place your steak on top of the wire rack and into the oven.
After 15 minutes, check the internal temperature of the steak, and continue checking every 5 minutes, until you hit 110 ºF.
Remove the steak from your smoker or grill and let it rest while you prepare your cast iron skillet.
Carefully remove your cast iron skillet from the oven and place on a burner over high heat.
REMEMBER: YOUR PAN IS GOING TO BE HOT! USE GRILLING GLOVES OR OVEN MITTS WHEN REMOVING IT FROM THE OVEN!Add oil and allow it to come up to cooking temperature before adding your steak.
Sear the steak on each side for approximately 90 seconds until reaching your desired level of doneness.
Remove the steak from the pan and place on a clean plate or rack with a knob of butter on top. Allow it to rest for 5-10 minutes, during which the internal temperature will rise about 5 °F in ten minutes (keep this in mind when determining when to begin searing your steaks).
Rare: 120°F - 125°F
Medium Rare: 130°F - 135°F
Medium: 140°F - 145°F
Medium Well: 150°F - 155°F
Well Done: 160°F and above
