By using this process you only cook with high heat at the very end so your reverse sear steak will be perfectly cooked all the way through!
Post written by The BBQ Brothers. For meat prep, grill setup, temperature and humidity control, recommended tools, and techniques used in these recipes, check out The BBQ Brothers Beginner’s Guide To Grilling first, then get to cookin!
I first saw the reverse sear method on YouTube and had to try it — the steaks looked incredible. The idea is simple: cook the steak gently first, then finish with high heat. That way the interior cooks evenly to your target doneness and you only apply intense heat at the end to develop a flavorful crust. The result is a steak that’s evenly pink from edge to edge with a perfect sear.
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REVERSE SEAR STEAK
Start with a good, thick cut of steak — about 1 inch or thicker. We used a porterhouse, but ribeye, strip, or your favorite cut will work. The first step is a dry brine: generously season both sides with kosher salt and leave the steak uncovered in the refrigerator for at least 6 hours, preferably overnight. This lets the salt penetrate the meat and helps it retain moisture for juicier results.
When you remove the steak from the fridge it will look bright red — a sign the salt has done its work. Next, cook the steak on indirect heat at a low temperature, around 200–220°F. You can do this on a smoker, grill, or in an oven set to the same temperature. We happened to be smoking chicken and used apple wood for a touch of smoke, but any mild wood or none at all is fine.
Use a leave-in, constant-read thermometer so you can monitor the internal temperature without opening the grill or oven repeatedly. Pull the steak when it is about 5°F below your desired final temperature. For medium-rare, remove it at roughly 120°F. This allows for carryover cooking during the final sear.
After the low-and-slow stage, pat the steak dry, season with freshly ground black pepper to taste, and finish over direct high heat — either on a very hot grill or in a preheated cast-iron skillet. Sear each side for about 1 minute. The interior is already cooked to near-doneness; the brief sear develops the crust and concentrates flavor.
Remove the steak from the heat and let it rest for 3–5 minutes so the juices redistribute. Slice and serve — you should see an even color across the steak with a well-seared exterior. We like to slice and share, but you can serve whole if you prefer.
This pairs beautifully with smoked scallops for a simple surf-and-turf. Below is a handy internal temperature guide to help you hit your preferred doneness:
Internal Temperature Guide
| Rare | 125°F |
| Medium Rare | 130°F |
| Medium | 140°F |
| Well Done | 160°F (not recommended) |
Reverse Sear Steak
- Author: The BBQ Brothers
- Prep Time: 6 hours
- Cook Time: 15 minutes
- Total Time: 6 hours 15 minutes
- Category: Main Course
- Method: Reverse Seared
- Cuisine: American
Description
By using this process you only cook with high heat at the very end so your reverse sear steak will be perfectly cooked all the way through!
Ingredients
Meat: Thick steak (at least 1 inch thick; porterhouse, ribeye, strip, etc.)
Seasoning: Kosher salt (for dry brine) and black pepper to finish
Optional: Wood chips for smoke (apple used here)
Grill/oven temp for indirect cooking: ~200–220°F
Target internal temperature varies by doneness (see guide above)
Smoke/indirect time: Until steak is about 5°F below desired final temperature, then sear 1 minute per side over direct heat
Instructions
- Choose a thick steak (about 1 inch or thicker). Generously salt both sides with kosher salt and refrigerate uncovered for at least 6 hours, ideally overnight. This dry brine improves moisture retention and flavor.
- Remove the steak from the fridge and note the bright red color that indicates the salt has penetrated. Set up indirect heat at about 200–220°F on a smoker, grill, or in an oven. Add wood chips if you want smoke flavor.
- Use a leave-in thermometer to monitor internal temperature. Cook until the steak is about 5°F below your target final temperature, then remove from indirect heat.
- Pat the steak dry, season with black pepper, and sear over very high direct heat (hot grill grates or preheated cast-iron skillet) for about 1 minute per side to form a crust.
- Remove the steak and let it rest 3–5 minutes so juices redistribute. Slice and serve.
Notes
Refer to the internal temperature guide above to match your preferred doneness. A constant-read thermometer and patience are key to great results.
So let us know what you think — did this recipe smoke the competition or go up in flames? Leave a comment below!