If you’ve ever sliced into a thick steak and found it overdone on the edges and undercooked in the middle, it’s time to learn about a game-changing technique: the reverse sear. This method flips the traditional steak-cooking approach on its head, delivering evenly cooked meat with a restaurant-worthy crust. Whether you’re cooking indoors or grilling outside, mastering the reverse sear is your ticket to next-level steak nights.
What is the Reverse Sear Method?
Reverse searing involves slowly cooking your meat at a low temperature before finishing it with a high-heat sear. Instead of starting with a hot pan or grill (which can easily lead to uneven cooking), you gently bring the internal temperature up first, then create a crispy, flavorful crust at the end. It’s the best of both worlds: juicy interior, charred exterior.
Why Use Reverse Sear?
From edge to edge even doneness—no more overcooked “gray band” around the outside—to having greater control over internal temperature, reducing the risk of overcooking, there are many reasons to reverse sear your meat. You can also achieve that superior crust formed after the meat’s surface has dried during the initial cook; and ultimately get better flavor development from a well-executed Maillard reaction during the searing process. Reverse searing gives you steakhouse-quality results in your own kitchen (or backyard)!
Best Cuts of Meat for Reverse Searing
The reverse sear technique truly shines when used on thicker cuts of meat—generally those that are at least 1.5 inches thick. Cuts like ribeye, New York strip, and filet mignon are ideal because their size allows for gradual, even heating during the slow-cook phase without drying out.
If you’re working with something even more impressive, a tomahawk steak or a porterhouse offers a dramatic presentation and benefits equally from the reverse sear’s even cooking. (Keep in mind that thinner steaks aren’t suited for this technique, as they’ll likely become overdone before you ever achieve that coveted crust.)
Oven vs. Grill: Which is Better?
Both work well. The oven offers more precise temperature control and is ideal for smaller cuts or weeknight cooking. The grill adds a smoky flavor and works beautifully for tri-tip cuts or prime rib. Choose based on your setup, but the method stays the same.
Step-by-Step Guide
- First, preheat your oven or grill to a low temperature—between 225°F and 275°F. If using a grill, set it up for indirect heat.
- Season the meat generously with salt and pepper or your favorite rub.
- Place the meat on a wire rack over a baking sheet, or on the cool side of your grill.
- Cook slowly until the internal temperature is about 10–15°F below your target doneness (for example, 115°F for medium-rare, aiming for 130°F final). Use a meat thermometer for accuracy.
- Let the meat rest for 5–10 minutes while you preheat a cast iron skillet or the hot side of your grill to high heat.
- Sear the meat for 1–2 minutes per side, including the edges, until a deep brown crust forms. Finish with a knob of butter, crushed garlic, and fresh herbs like thyme or rosemary in the pan for a flavor boost.
- Rest again briefly, then slice and serve.