Essential Tool
ThermoWorks Thermapen ONE
The most accurate instant-read thermometer available. Reads in 1 second to ±0.5°F — critical for reverse searing.
Check Price on Amazon →What Is Reverse Searing?
Reverse searing flips the traditional cook order: instead of searing first then finishing in the oven, you bring the steak slowly up to near-target temperature using low, indirect heat, then blast it with high heat at the end for the crust. The result is a more evenly cooked interior with a better crust — every time.
Why It Works
Traditional sear-first cooking creates a large grey band of overcooked meat beneath the crust. Reverse sear eliminates that band because by the time you sear, the entire steak is already at near-target temperature. The final sear is just about Maillard reaction — crust development — not cooking the interior.
Step-by-Step Method
- Season and rest: Salt the steak generously 45+ minutes before cooking (or overnight in the fridge uncovered).
- Low oven or indirect grill: Cook at 225-250°F until the internal temperature is 10-15°F below your target. For medium-rare (130°F finish), pull at 115-120°F. This takes 20-45 minutes depending on thickness.
- Rest briefly: Let it rest on a rack for 5-10 minutes. The crust will form better on a drier surface.
- Screaming hot sear: Get your grill or cast iron as hot as possible. Sear 45-90 seconds per side, and the edges too.
- Serve immediately: Unlike traditional methods, reverse seared steaks don’t need another rest period — the interior temperature barely rises during searing.
Target Temperatures
- Rare: Pull at 110°F, finish at 120°F
- Medium-Rare: Pull at 120°F, finish at 130°F
- Medium: Pull at 130°F, finish at 140°F
- Medium-Well: Pull at 140°F, finish at 150°F