tips

Grilling Tip: How to Reverse Sear a Steak

Aug 09, 2022

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.

How to Reverse Sear a Steak

Instructions

Method 1: Oven + Cast Iron Skillet
First, preheat your oven to 250 - 275 °F. Place your cast iron skillet in the oven to preheat as well.
Pat your steak dry with paper towels and season the steak with your preferred dry rub or seasonings.
Place a wire rack on top of a baking sheet, then place your steak on top of the wire rack and into the oven.
Use an instant-read meat thermometer to check the internal temperature of the thickest part of the steak. After 15 minutes, check the temperature of the steak, and continue checking every 5 minutes, until you hit: 90 to 95ºF for medium-rare or 100 to 105ºF for medium (you’ll reach the level of preferred doneness during the searing step, next).
Carefully remove your cast iron skillet from the oven and place on a burner over high heat.
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. 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).
Method 2: Grill or Smoker
Prepare your grill for a two-zone setup: Direct and indirect grilling. Target 225 - 250 °F for your indirect cooking temperature (or use your smoker for the indirect cooking).
Pat your steak dry with paper towels and season the steak with your preferred dry rub or seasonings.
Place your steak over indirect heat on your grill or smoker.
Use an instant-read meat thermometer to check the internal temperature of the thickest part of the steak. After 15 minutes, check the temperature of the steak, and continue checking every 5 minutes, until you hit: 90 to 95ºF for medium-rare or 100 to 105 ºF for medium (you’ll reach the level of preferred doneness during the searing step, next).
Over direct heat, sear the steak on each side for approximately 90 seconds or until reaching your desired level of doneness (check the internal temperature with your thermometer)
Remove the steak from the grill and place on a clean plate or rack. 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).