Steak on the Grill: The Reverse Sear

By Bill Bulloch — backyard griller, Roswell, Georgia

The traditional way to grill a steak is sear first, then move it to gentler heat to finish. The reverse sear flips that order: gentle heat first, hard sear last. The result is a steak evenly done from edge to center, with a smaller gray band under the crust and a crust that is genuinely crisp — because the surface is dry by the time it hits the hottest fire.

Start with the right steak

The reverse sear is built for thick steaks — roughly an inch and a half or thicker. Ribeye, strip, and thick-cut sirloin all work well; the method suits any thick cut with good marbling. Thin steaks cook through too fast for the gentle stage to matter and are better grilled direct over high heat. Choose a steak with even thickness, visible marbling, and a dry surface. If it is wet in the package, pat it dry — a dry surface browns, a wet surface steams.

Season simply. Coarse salt and coarse black pepper, applied well before cooking when you can, are all a good steak needs; heavy, sugary rubs burn during the sear and fight the beef. If you salt an hour or more ahead, the salt works into the meat; salting right before the grill works too. Avoid the middle ground, where salt draws moisture to the surface without time for it to return — see the rubs and seasonings guide.

Stage one: gentle, indirect heat

Set the grill up for indirect cooking at a low to moderate roasting temperature, with the steak away from the direct fire. On a kamado, that means the heat deflector in place and the vents set for a steady, moderate temperature. Put the steak on the indirect side, close the lid, and leave it alone — you are warming it evenly all the way through, like an oven, with a little smoke for company.

Use a leave-in probe if you have one, and watch the internal temperature climb slowly. Pull the steak from the gentle stage while it is still well below your final target — the sear will add the rest. How far below depends on thickness and sear heat; the thicker the steak, the more room you have. You are deciding by measurement, not minutes — see the thermometer guide.

Stage two: the sear

While the steak rests a few minutes off the grill, open the vents and bring the grill to its hottest direct temperature. The surface should be dry by now — the gentle stage dried it — and a dry surface makes a crust instead of a steam bath. Sear directly over the hottest fire, a short time per side, turning once. You are building crust and color, not cooking the interior further.

Do not press the steak down with a spatula — pressing squeezes out juices and does nothing for the crust. And do not walk away: at searing temperatures, the difference between a deep crust and a burned one is moments, and flare-ups from dripping fat can scorch a steak in seconds. Stay at the grill and pull the steak when the color is deep brown and the surface is crisp.

Rest, probe, slice

Rest the steak several minutes before slicing. During the rest, the internal temperature settles and juices redistribute instead of running out onto the board. Probe again after resting — the post-rest reading is the true reading. Slice against the grain, which shortens the muscle fibers and makes each bite more tender. Notice the cross-section: a reverse-seared steak shows even color edge to center with only a thin gray band under the crust. That evenness is the whole point, and it is visible the first time you try it.

Common mistakes

• Using a thin steak. The gentle stage needs thickness to work with. Thin steaks belong over direct high heat.
• Skipping the thermometer. The reverse sear is a temperature method. Guessing the pull point by time throws away its main advantage.
• Searing a wet steak. Pat the surface dry, and let the gentle stage do its drying work. A wet steak steams instead of searing.
• Slicing too soon. Cutting into a steak the moment it leaves the grill loses the juices you spent the whole cook protecting. Rest it.
• Over-seasoning. A good steak needs salt, pepper, and fire. Save the heavy rubs for pork and chicken, where they belong.

Frequently asked questions