Cook an exceptional BBQ steak using the reverse sear method. With just a few straightforward steps you’ll get tender, juicy steaks with a perfectly browned crust.
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In collaboration with Thermapen
Warm weather means barbecue season is back. If you usually stick to burgers and sausages, now is a great time to try something different: a restaurant-quality steak cooked at home using the reverse sear.
WHAT IS REVERSE SEARING?
Reverse searing flips the traditional steak-cooking order: start slow at low heat, then finish with a short, intense sear. On a barbecue this requires two zones: an indirect cooler side for the initial cook and a direct, high-heat zone for the final sear.
Slow cooking first helps dry the surface so the steak browns quickly when moved to direct heat, producing a deep golden crust and evenly cooked interior.
BEST STEAKS FOR REVERSE SEARING
Reverse searing works best with thick-cut steaks, ideally at least 1½ inches (about 4 cm). Cuts that shine with this method include rib eye, tomahawk, tri-tip and T-bone. These thicker steaks hold moisture during the low-and-slow phase and develop an excellent crust during the final sear. A single large steak can often serve two people.
ESSENTIAL TOOLS
A reliable instant-read thermometer such as a Thermapen makes reverse searing simple and precise. It measures internal temperature in seconds so you can remove the steak from indirect heat at the right moment and ensure the final sear reaches your preferred doneness.
When slow-cooking, aim for an internal temperature about 5–10°C (9–18°F) below your target. Use these final temperatures as a guide after searing:
- Medium Rare 57°C / 135°F
- Medium 63°C / 145°F
- Medium Well 66°C / 150°F
HOW TO REVERSE SEAR STEAK ON A GRILL
Full measurements and a printable recipe card are available at the recipe section below. Read the steps and watch the video if you can before you start.
STEP 1 Remove the steak from the fridge and bring it to room temperature. Brush lightly with vegetable oil and season generously with salt, pepper and any steak spice mix you prefer.
STEP 2 Set up your barbecue for two-zone cooking: pile coals to one side and leave the other side clear. Heat until the coals are ashy and any flames have died down.
STEP 3 Place the steak on the cool side of the grill, close the lid, and cook indirectly. Aim for about 15–18 minutes per side depending on thickness, or until the internal temperature is roughly 10°C (about 18°F) below your desired final temperature.
STEP 4 Move the steak to the hot zone and sear over direct heat for 1–2 minutes per side to form a crust, pressing gently for even grill marks.
STEP 5 Rest the steak for 5–10 minutes loosely covered with foil, then slice and serve.
SERVE YOUR GRILLED STEAK WITH…
Greek potato salad
Fluffiest Dinner Rolls
Grilled Corn Avocado Salad
Lebanese Tabbouleh salad { vegan }
Reverse Sear Grilled Steak
Video
Equipment
- Thermapen
Ingredients
- 900 g (2 pounds) steak — at least 1½ inches thick
- Vegetable oil, as needed to brush on steak
- Salt and pepper
- Steak spice mix of your choosing
Instructions
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Take the steak out of the fridge and bring it to room temperature. Brush with oil and season generously with salt, pepper and your chosen steak spice.
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Prepare the barbecue for two-zone cooking: pile coals to one side and leave the other side empty. Heat until the coals are ashy and any flames subside.
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Place the steak on the cool side, close the lid and cook for around 15–18 minutes per side or until the internal temperature is about 10°C below your target doneness.
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Move the steak to the high-heat zone and sear for 1–2 minutes per side, pressing lightly to create grill marks.
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Rest the steak for 5–10 minutes covered loosely with foil. Slice and serve.
Notes
A Thermapen or another accurate instant-read thermometer lets you cook the steak precisely. During the indirect cook aim for about 5–10°C less than your final target temperature, then hit the final temperature with the sear.
The final sear temperatures (approximate) are:
- Medium Rare: 57°C / 135°F
- Medium: 63°C / 145°F
- Medium Well: 66°C / 150°F
Nutrition
Nutritional information is approximate and will depend on ingredient quality and serving sizes.
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