What is reverse searing steak? It’s a cooking method where you slowly cook your steak at a low temperature and finish it with a blazing hot sear at the end. This method delivers incredible control, better doneness edge-to-edge, and a crave-worthy crust.

If you’ve ever struggled with steaks that are grey on the edges and barely medium-rare in the middle, reverse searing might just become your go-to move. It’s a chef-approved strategy that works brilliantly for thick cuts like ribeyes, filets, porterhouses, and even tomahawk steaks [[internal link suggestion: how-to-grill-a-tomahawk-steak]].

Let’s break it down step-by-step—and by the end, you’ll be reverse searing like a seasoned grillmaster.

What Is Reverse Searing?

Reverse searing is a two-stage cooking technique where you first cook your steak low and slow—usually in the oven or on the cooler side of the grill—and then sear it over high heat to finish.

Unlike traditional searing (hot pan first, then oven), reverse searing helps you achieve a beautifully even interior temperature with less risk of overcooking the outside. You’ll end up with that coveted edge-to-edge pink center and a crispy, flavorful crust.

Why is Reverse Searing Steak great?

The magic of reverse searing lies in its temperature control and texture advantages:

• Even doneness: You avoid the “bullseye” effect (overcooked outside, undercooked center).
• Crispier crust: A drier exterior from slow cooking helps the Maillard reaction pop when seared.
• More flavor: The searing phase adds a savory crust, while slow cooking builds internal juiciness.
• More control: Perfect for beginners trying to nail a medium-rare finish.

Reverse searing is especially effective for thicker cuts (1.25″ or thicker). If you’re working with thinner steaks like skirt or flank steak, you’re better off sticking to traditional high-heat searing methods.

Step-by-Step: Reverse Searing Steak

Here’s your go-to guide to reverse searing perfection:

1. Choose the Right Cut

Look for steaks at least 1 to 1.5 inches thick—ribeyes, strip steaks, filet mignon, and tomahawk steaks are all prime candidates.

👉 Tip: Thicker cuts give you more flexibility and better results with the reverse sear.

2. Preheat the Oven or Grill

• Oven method: Set your oven to 250–275°F.
• Grill method: Set up a two-zone grill (indirect + direct heat). Preheat the indirect side to the same 250–275°F range.

If using cast iron for searing, toss your skillet into the oven now to preheat it as well.

3. Season & Dry the Steak

• Pat the steak dry with paper towels to remove surface moisture (essential for a good crust).
• Season generously with salt and pepper. You can also add garlic powder, onion powder, or your favorite steak rub.

Let the steak rest uncovered on a wire rack over a foil-lined baking sheet for better air circulation.

4. Slow Cook to Target Temp

Place the steak in the oven or on the cool side of the grill and cook until the internal temp reaches:

• 90–95°F for medium-rare
• 100–105°F for medium

Use an instant-read thermometer to check the thickest part of the steak.

5. Sear It Hot and Fast

Remove your cast iron pan from the oven and set it over high heat. Add a high smoke point oil like avocado or vegetable oil. Once shimmering hot, sear the steak:

• 1.5–2 minutes per side
• Use tongs to sear the edges and fat cap for 30–60 seconds

💡Optional: Add a tablespoon of butter, crushed garlic, and thyme or rosemary to the pan in the final minute. Baste with a spoon for a chef-style finish.

For a grill sear, crank the heat and place the steak over the flames until a crust forms.

6. Rest Before Slicing

Let the steak rest on a clean plate or wire rack for 5–10 minutes. This redistributes the juices and brings the internal temp up a few more degrees (known as carryover cooking).

Slice against the grain and serve.

Reverse Sear on the Grill vs. Cast Iron

Both methods are great—it just depends on your setup:

Pro Tips for Reverse Searing Steak Success

Make sure to follow these quick pro tips to ensure your reverse sear is excellent:

• Use a meat thermometer. It’s your best friend. Don’t eyeball it.
• Dry = better sear. Air-dry your steak uncovered in the fridge for 1–2 hours if possible.
• Don’t skip resting. Cutting too soon leads to juice loss.
• Experiment with compound butter for next-level finishing touches.

FAQs

What is reverse searing a steak?

Reverse searing is a two-step cooking method where you cook the steak at a low temperature first (oven or indirect heat) and finish with a high-heat sear to create a flavorful crust. It’s ideal for achieving even doneness and maximizing juiciness.

What’s the best cut of steak for reverse searing?

Thick cuts like ribeye, filet mignon, strip steak, porterhouse, and tomahawk steaks are perfect for reverse searing. Thinner cuts cook too fast for the method to work effectively.

Can you reverse sear on a gas grill?

Yes! Just set up a two-zone cooking area. Start on the indirect side, then finish over direct high heat for the final sear.

Should I use butter when searing?

Yes, but at the end. Add a pat of butter to the pan after you’ve seared each side for a rich, nutty finish. You can baste it with herbs and garlic for more flavor.

Is reverse searing steak better than traditional searing?

For thick steaks, yes. Reverse searing gives you more control, better internal consistency, and a superior crust. For thin cuts or quick cooking, traditional searing may still be best.

Can I reverse sear a steak from frozen?

It’s not ideal. Always thaw your steak completely before using the reverse sear method for best results [[internal link suggestion: how-to-safely-thaw-steak]].

Final Thoughts

Reverse searing is a game-changing technique that guarantees juicy, edge-to-edge perfect steaks every time. It’s an easy upgrade to your steak game, whether you’re cooking indoors with a cast iron skillet or outdoors on the grill.

Once you master the reverse sear, you’ll never go back to the old way.