Reverse Sear Steak Then Grill: The Ultimate Guide

If you’re aiming to achieve a perfectly cooked steak with a juicy interior and a beautifully charred crust, the reverse sear method followed by grilling could be your ticket to culinary excellence. This technique, which involves slowly cooking the steak at a low temperature before finishing it off on a hot grill, allows for exceptional control over the doneness of the meat.

The Basics of Reverse Searing

Reverse searing is a method that flips the traditional sear-first approach on its head. By starting with a low-temperature bake, the steak cooks evenly from edge to center, providing a more uniform level of doneness.

Why Choose Reverse Sear?

The reverse sear technique is ideal for thicker cuts of steak, typically those that are at least one and a half inches thick. This method promotes even cooking and reduces the likelihood of overcooking the outer portions of the steak while the interior reaches the desired temperature.

Step-by-Step Guide to Reverse Sear Steak Then Grill

Preparation and Initial Cooking

Begin by seasoning your steak generously with salt and pepper, or your choice of spices. Preheat your oven or smoker to a low temperature, around 225-275°F (107-135°C). Place your steak on a wire rack over a baking sheet and insert a meat thermometer into the thickest part of the steak. Cook until the steak is about 10-15 degrees Fahrenheit below your desired final temperature.

Resting the Steak

Once the steak reaches the target temperature, remove it from the oven and let it rest for about 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and flavorful steak.

Finishing with a Sear on the Grill

While the steak is resting, preheat your grill to high heat. You want the grill grates to be as hot as possible to achieve that perfect sear. After the steak has rested, place it on the grill and sear each side for about 1-2 minutes, or until a dark crust has formed.

Check for Doneness

After searing, use a meat thermometer to check that your steak has reached the desired final temperature. Remember, the steak will continue to cook slightly after being removed from the grill, so it’s best to pull it off a few degrees before it reaches your target doneness.

Serving Your Reverse Sear Steak

Once your steak has achieved a perfect sear and reached the desired temperature, transfer it to a cutting board and let it rest for another 5-10 minutes. This will ensure that your steak retains its juices when you cut into it. Slice against the grain and serve immediately to enjoy the fruits of your labor – a steak cooked to tender perfection with a delectable seared crust.