Technique

Reverse Sear

Cooking a thick steak slowly at low heat first, then finishing with a hot sear for a perfect edge-to-edge cook.

The reverse sear flips the traditional steakhouse method on its head. Instead of searing first and finishing in the oven, you slow-roast the steak at 225-275°F until it's about 15°F below your target internal temp, then sear it hard over screaming-hot coals or a cast iron pan for the last minute or two. The result: an evenly cooked pink interior from edge to edge, with a deeply browned crust and zero gray band.

Why it matters

It's almost impossible to overcook a steak using this method, and it produces better results than searing first for any steak thicker than 1.5 inches.

Related Terms

Maillard Reaction

The browning chemistry that creates seared crust, deep flavor, and complex aromas on grilled meat.

Two-Zone Cooking

Setting up your grill with one hot direct-heat side and one cooler indirect side for maximum control.

Carryover Cooking

The continued rise in internal temperature after meat is removed from heat — typically 5-10°F.

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