The Complete Guide to Two Classic Steak Techniques
When it comes to cooking steak, few debates are as heated as regular vs. reverse seared steak. Both methods have their champions, both produce delicious results, and both can take your grilling skills to the next level. But which one should you choose for your next cookout? In this guide, we’ll dive deep into the science, technique, pros and cons, and flavor outcomes of each searing style so you can decide which method works best for you.
What Is Regular Searing?
Regular searing (also called the traditional or “sear first” method) is the most common way people cook steak. It starts with high heat to develop a flavorful crust, then finishes at a lower temperature to cook the interior to the desired doneness.
Steps:
- Preheat grill, cast iron pan, or broiler to high heat.
- Sear steak 2–3 minutes per side until browned.
- Move steak to indirect heat or lower heat to finish cooking until it reaches target internal temperature.
This method works best for thinner steaks (under 1.5 inches thick) because it allows for a quick sear without overcooking the inside.
What Is Reverse Searing?
Reverse searing flips the order: instead of searing first, you cook the steak gently at a low temperature and finish with a hot sear at the end.
Steps:
- Preheat grill or oven to 225–250°F.
- Cook steak indirectly until internal temp is 10–15°F below target doneness.
- Sear over high heat (grill, cast iron, or broiler) for 1–2 minutes per side to create a crust.
Reverse searing excels with thick steaks (1.5 inches or more), producing an even edge-to-edge cook with a beautiful crust.
The Science of Searing Steak
Both methods rely on the Maillard reaction—the chemical reaction between amino acids and sugars at high heat that creates a rich, savory crust. The difference lies in the order of heat application. Regular searing develops crust early, while reverse searing builds crust last, allowing for more precise temperature control and even doneness.
Pros and Cons of Regular vs. Reverse Sear
| Method | Pros | Cons |
|---|---|---|
| Regular Sear | Quick; works well for thinner cuts; builds crust early; familiar method. | Harder to control doneness; risk of overcooked outer layer; less precise. |
| Reverse Sear | Even doneness; edge-to-edge pink; better for thick steaks; precise temp control. | Takes longer; requires two cooking zones; less effective on thin steaks. |
Steak Doneness Temperatures
Whether you use regular or reverse searing, internal temperature determines doneness:
- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 135–145°F
- Medium-Well: 145–155°F
- Well Done: 155°F+
Pro Tip: Always let steak rest for 5–10 minutes to redistribute juices.
How to Do Each Method on Gas, Charcoal, and Cast Iron
Regular Sear on Gas Grill
- Preheat grill to 450–500°F.
- Sear steak 2–3 minutes per side.
- Move to indirect heat until done.
Reverse Sear on Gas Grill
- Preheat one burner to medium-low (225–250°F), another to high.
- Cook steak indirectly until 10°F below target.
- Sear over high burner to finish.
Charcoal Grill
Arrange coals to one side for two-zone cooking. Use indirect for reverse sear, direct for regular sear.
Cast Iron Skillet
Regular sear: start with hot skillet. Reverse sear: start steak in oven at 225°F, finish with 1–2 minutes per side in hot skillet.
Flavor & Texture: What to Expect
Regular searing produces a steak with a well-developed crust but can create a “gray band” where the meat overcooks near the edges. Reverse searing minimizes this gray band, giving you a steak that’s perfectly pink from edge to edge with a crisp crust added at the end.
Which Method Should You Choose?
The choice between regular vs. reverse seared steak depends on your cut and your priorities:
- Cooking thin steaks (under 1.5 inches): Regular sear works best for speed and simplicity.
- Cooking thick steaks (1.5–2.5 inches or more): Reverse sear ensures even doneness and precise control.
- Want quick weeknight steak: Go regular.
- Hosting a special occasion or cooking premium cuts: Go reverse.
FAQs
Is reverse searing better than regular searing?
For thick steaks, yes—reverse searing gives you better control and more even doneness. For thin cuts, regular searing is more practical.
Do steakhouses use regular or reverse searing?
Many steakhouses use traditional searing for speed, but some high-end kitchens use reverse searing for consistency.
Can I reverse sear on a gas grill?
Yes. Just set up two zones—low and high heat—and cook indirectly before finishing with a sear.
What steaks are best for reverse searing?
Thicker cuts like ribeye, tomahawk, porterhouse, or New York strip (1.5 inches or more).
Should I rest steak after reverse searing?
Yes. Resting is always recommended to lock in juices, regardless of searing method.
Conclusion
Both regular and reverse searing produce delicious steaks, but each shines in different scenarios. Regular searing is fast and effective for thin steaks, while reverse searing gives thick cuts the edge-to-edge doneness and precision they deserve. Understanding both methods allows you to adapt to any cut, grill, or occasion. Master them both, and you’ll always have steakhouse-quality results at your fingertips.
Shop BBQ Rubs & Seasonings at DDR BBQ Supply
No matter how you sear your steak, flavor starts with seasoning. DDR BBQ Supply carries championship rubs from Kosmos Q, Meat Mitch, Myron Mixon, and more to help you cook with confidence. Shop BBQ rubs and seasonings here.
Visit Us at our Retail Store or Online BBQ Store
Our online BBQ store is open 24-7 but if you'd rather shop in person, visit our retail store in Northwest Arkansas. You can shop top-quality grills, smokers, the best BBQ rubs and sauces, accessories, and expert advice. Stock up on top-quality BBQ supplies to bring authentic smokehouse flavor to your backyard cookouts.
Natives to San Antonio, Texas we take Texas BBQ seriously and have a variety of items you won't find anywhere else.
Whether you're looking for something specific or just want to explore the best in BBQ gear, we’re here to help you cook with confidence. You’ll find top-quality grills, smokers, BBQ rubs, sauces, accessories, and expert advice you won't find online. Stop by and experience hands-on shopping the way it should be!
We're located at 14696 US Hwy 62, Garfield, AR 72732. We're open Tuesday through Saturday from 10 AM to 6 PM. Come pay us a visit!
