Recipe · Main
Reverse Seared Steak
The technique for thick steaks (1.5"+): cook them low and slow first, then sear hard at the end. Edge-to-edge medium-rare and a deep crust.
- Prep
- 10 min
- Cook
- 50 min
- Total
- 60 min
- Serves
- 2
Grills.co Editorial · Updated January 14, 2026
Ingredients
- 2 thick-cut steaks (ribeye, strip, or porterhouse), 1.5–2" thick
- Kosher salt (about 1 tsp per pound)
- Freshly ground black pepper
- Neutral high-smoke-point oil for searing
Method
- 1
Salt the steaks 24 hours ahead (ideally) or 45 minutes before cooking. Dry brine improves moisture retention and seasoning depth.
- 2
Set up the grill for indirect cooking at 225–250°F. On a gas grill: one burner on low, others off. On charcoal: coals on one side.
- 3
Pepper the steaks just before cooking. Place over indirect heat. Insert a thermometer probe.
- 4
Cook until internal temperature hits 110°F for rare, 115°F for medium-rare, 120°F for medium. About 30–45 minutes.
- 5
Remove steaks. Crank the grill to maximum (or fire up a hot charcoal chimney). Target 600°F+ at the grate.
- 6
Pat steaks dry. Brush lightly with oil. Sear 60–90 seconds per side, including edges if the steaks are thick enough to stand on.
- 7
Rest 5 minutes before slicing.
Why reverse sear
Thick steaks (1.5”+) cook the outer half before the center reaches target temperature when you sear first. Reverse searing inverts this: slowly bring the entire steak to just-below target, then sear quickly for crust.
The result is edge-to-edge doneness with no gray band under the crust.
Internal temperature targets
| Doneness | Pull at | Final |
|---|---|---|
| Rare | 110°F | 120–125°F |
| Medium-rare | 115°F | 130–135°F |
| Medium | 125°F | 140–145°F |
| Medium-well | 135°F | 150–155°F |
The sear adds 5–10°F. Account for that when pulling.
Cuts that benefit
Reverse sear shines on steaks 1.5” or thicker. Thinner steaks don’t benefit much — sear them traditionally on the hot side.
Common mistakes
- Skipping the dry. Wet steaks steam before they sear. Pat the surface dry before searing.
- Searing in cold oil. Oil should shimmer just before searing.
- Cutting too soon. A 5-minute rest is the difference between a juicy steak and a steak that drains on the cutting board.
Safety: Outdoor cooking involves heat, fire, fuel, smoke, and carbon monoxide risk. Follow the manufacturer's instructions, local fire rules, and safe ventilation practices. Never grill indoors unless the appliance is approved for indoor use.