Reverse Searing a Steak on a Grill

Grilling a steak to perfection is no easy feat, but the reverse sear steak grill method delivers consistent, delicious results every time. This technique flips the traditional approach by starting low and slow, then finishing with high-heat searing for the perfect crust.

We've tested countless methods over the years, and this one consistently produces tender, evenly cooked steaks with unbeatable flavor.

In this article, we'll explain exactly what reverse searing is, why it works so well, and how to do it step-by-step on your grill. We'll also cover the benefits, ideal temperatures, and timing to help you become a pro at this method.

What this article covers:

• What Is Reverse Searing?
• How To Reverse Sear A Steak On A Grill
• Cooking Time And Temperature For Reverse Searing A Steak
• Benefits Of Reverse Searing

What Is Reverse Searing?

Reverse searing flips the traditional steak-cooking method on its head. Instead of starting with a high-heat sear, you begin by slowly cooking the steak over low, indirect heat until it reaches just below your desired internal temperature.

Then, you finish it off with a quick, high-heat sear to develop a flavorful crust. This approach ensures even cooking throughout the steak and a perfectly seared exterior.

Although some meats, like when you grill tuna steaks, don't benefit from this technique, it's the perfect approach for meats like beef.

Why Should You Reverse Sear Your Steak?

From our experience, reverse searing offers unparalleled control over the cooking process. By gently bringing the steak up to temperature, you reduce the risk of overcooking and achieve a uniform doneness from edge to edge.

The final sear adds that coveted crust without compromising the steak's interior juiciness.

How To Reverse Sear A Steak On A Grill

Step 1: Choose The Right Steak

Start with a steak that can really shine with the reverse sear steak grill method. We recommend cuts that are at least 1.5 inches thick, such as ribeye, New York strip, or filet mignon.

These thicker cuts give you more control over the internal temperature and create the perfect contrast between a juicy inside and a beautifully seared crust.

Thinner steaks cook too quickly to benefit from the slow and steady approach of reverse searing.

Look for cuts with good marbling, too. Fat equals flavor, and a well-marbled steak will reward you with rich, beefy taste.

Step 2: Season The Steak

Once you've selected the perfect cut, it's time to build flavor. Start with a generous coating of kosher salt and freshly cracked black pepper. This classic combo lays a solid foundation.

But if you're looking to dial up the taste, don't stop there. Try one of our signature BBQ rubs. We've developed a lineup of blends designed to enhance beef's natural flavor with just the right balance of savory, smoky, and sweet notes. Whether you're into bold spices or subtle herbs, we've got something for every palate.

After seasoning, let the steak rest at room temperature for about 30 to 45 minutes. This helps the seasoning penetrate and ensures the meat cooks evenly from edge to center.

Step 3: Set Up A Two-Zone Grill

Now, let's talk grill setup. For reverse searing, a two-zone setup is key. You need one area for low, indirect heat and another for high, direct heat.

On a charcoal grill, stack your coals on one side, leaving the other side coal-free.

On a gas grill, just turn on one side of the burners and leave the others off. The goal is to maintain a steady temperature of around 225°F (107°C) on the indirect side.

This is where the steak will cook low and slow at first. Use a reliable grill thermometer to keep an eye on temps. Consistency matters here, and this setup gives you the control needed to cook the steak gently before that final sear.

Step 4: Cook The Steak Indirectly

Once your grill is properly set up with two zones, it's time to get cooking. Place your seasoned steak on the cooler, indirect heat side of the grill. Keep the lid closed to create an oven-like environment that gently brings your steak up to temperature without drying it out or burning the outside.

Use a reliable meat thermometer to monitor the internal temperature. For medium-rare, for example, pull the steak when it hits about 115°F to 125°F (46°C to 52°C). That's 10-15°F below your final target.

This gives you just enough wiggle room for the sear to finish the job. Take your time here. Low and slow is the way to go.

Step 5: Sear Over High Heat

Move your steak over to the hot, direct heat zone of your grill. You should hear that satisfying sizzle right away. Sear each side for about 1 to 2 minutes, just long enough to build a deep, brown crust.

This crust isn't just for looks; it packs in flavor thanks to the Maillard reaction, which is when proteins and sugars meet high heat.

Be sure to rotate the steak a bit if you want grill marks. And don't forget the edges. Give them a quick sear too by holding the steak with tongs and letting the sides kiss the flame.

Step 6: Rest And Serve

Once your steak is beautifully seared, don't slice into it just yet. Transfer it to a cutting board and let it rest for 5 to 10 minutes. This step is essential.

Resting allows the juices, which have been pushed toward the center during cooking, to redistribute evenly throughout the steak.

After it's had a chance to rest, slice your steak against the grain. This makes each bite more tender.

Serve it up with your favorite sides, like grilled veggies, baked potatoes, or maybe even a dollop of compound butter. However you plate it, you're in for one incredibly flavorful experience.

Cooking Time And Temperature For Reverse Searing A Steak

Cooking times and the ideal temperature to grill steak can vary based on steak thickness and desired doneness. As a general guide:

Rare

Looking for a cool red center? Rare is your goal. Remove the steak from indirect heat when it reaches about 115°F (46°C) internally. After the final sear, the temperature should settle around 125°F (52°C).

This level of doneness is ideal for tender cuts like filet mignon. Just make sure your guests are on board. Rare isn't for everyone.

Medium Rare

Medium rare is the go-to for many steak lovers. It's warm, red in the middle, and incredibly juicy. Remove the steak from indirect heat at around 125°F (52°C). After the sear, the internal temperature will rise to about 135°F (57°C).

This is the sweet spot where flavor, texture, and juiciness all come together beautifully. From our experience, it's also the most forgiving and crowd-pleasing option.

Medium

For a steak that's pink but not too red, aim for medium. Pull the steak from indirect heat when it hits 135°F (57°C). After searing, the final temp should be around 145°F (63°C).

You'll get a little more firmness, but still plenty of moisture and flavor. Perfect for those who like a touch of pink without too much softness.

Medium Well

Prefer your steak mostly brown with just a hint of pink? Go for medium well. Remove from indirect heat at 145°F (63°C). After searing, expect a final internal temperature of 155°F (68°C).

This level is a bit drier, but still tasty when done right, especially if you're using a well-marbled cut. Be sure to rest the steak properly to preserve as much juice as possible.

Well Done

For a fully cooked steak with no pink in sight, well done is the target. Pull the steak off indirect heat when it hits 155°F (68°C). After searing, it should reach a final temp of 165°F (74°C).

We won't lie, this one's tricky. Thicker, fattier cuts are your best bet here. And a great seasoning blend, like one of our DDR BBQ rubs, helps keep the flavor alive.

Benefits Of Reverse Searing

1. Even Cooking

Uneven doneness is one of the most common complaints we hear from folks trying to master steak on the grill. After years of grilling, we've found reverse searing to be one of the most reliable solutions.

By starting the steak over low, indirect heat, it cooks slowly and uniformly from edge to center. This eliminates the dreaded gray band around the edges and the raw middle that often happens with high-heat searing alone.

Instead, you get that beautiful, even pink or red gradient all the way through. Every bite is just as tender and juicy as the last, even when you're cooking steaks on a pellet grill, which benefits from the same slow, controlled heating.

2. Enhanced Flavor

Flavor isn't just about seasoning, it's about technique too. That final blast of high heat in the reverse sear steak grill process creates a caramelized, crusty exterior through the Maillard reaction. This reaction enhances the beef's natural umami and creates complex, savory notes that make each bite unforgettable.

Plus, because the inside is already perfectly cooked, the crust stays intact without overcooking the rest. The result? A juicy, tender interior and a crust that makes your taste buds do a happy dance.

3. Greater Control

Reverse searing gives you control, something every backyard pitmaster can appreciate. Instead of watching the grill like a hawk and hoping for the best, you're guiding the steak step by step.

Using a meat thermometer, you can precisely monitor when it's time to move from indirect heat to the final sear. This predictability makes it easier to hit your preferred doneness, whether that's a perfect medium-rare or a juicy medium.

It also helps prevent costly mistakes. Let's face it, great steaks aren't cheap. This method protects your investment.

4. Ideal for Thick Cuts

Thicker cuts like ribeyes or T-bones require more attention to cook properly. Reverse searing is particularly well-suited for these hefty steaks. Why? Because they need time to cook through without burning on the outside.

The low-and-slow phase ensures that the interior cooks gradually, while the sear at the end locks in flavor. We've seen too many thick steaks end up charred on the outside and cold in the middle when cooked over direct heat alone.

5. Less Stress, More Consistency

One of the best perks of reverse searing is how forgiving it is. Even if you get distracted mid-cook (it happens to the best of us), you're less likely to ruin your steak.

The indirect cooking phase gives you a larger window to get it right. No more frantic flipping or second-guessing.

With practice, this method delivers consistent results every single time. And when your steak turns out perfect, you'll feel like a pro. Because you are.

6. Better For Meal Timing

If you're cooking multiple steaks or coordinating dinner with sides and guests, reverse searing is your best friend. The indirect cooking phase allows you to prepare several steaks at once with minimal risk of overcooking.

Once all the steaks hit the right internal temp, you can pause, wait until everyone's ready, and then quickly sear them to finish. This makes timing much less stressful and lets you focus on enjoying the process, not racing the clock.

7. Juicier Steaks

From our experience, one of the biggest payoffs of reverse searing is moisture retention. Slowly raising the internal temperature reduces the amount of juice that escapes from the steak during cooking.

The final high-heat sear seals everything in without drying it out. Add in a proper resting period, and you've got a steak that's dripping with juiciness. Bite after bite, you'll notice the difference.

8. Fewer Flare-Ups

Direct high heat from the start can cause fat to render too quickly and drip onto the flames, leading to those pesky flare-ups. Not only are they dangerous, but they also char your steak unevenly.

With reverse searing, the slow indirect phase lets most of the fat melt gently without flaring up. Then, when it's time to sear, there's much less risk of a fireball ruining your hard work.

9. Impresses Guests

This technique not only produces superior results but also shows that you know your way around a grill. People will notice the even doneness, the crust, and the flavor. It's a surefire way to turn a good BBQ into a memorable one.

10. Works On Different Grills

Whether you're working with a charcoal kettle, a gas grill, or even a pellet smoker, reverse searing is versatile. It's not limited to one type of setup.

As long as you can create a two-zone heat configuration, you can reverse sear. That makes it perfect for beginners testing the waters and seasoned pros looking to refine their technique. Flexibility like that makes this method a staple in our grilling toolkit.

Conclusion

Reverse searing is a simple but powerful technique that transforms your grilling results. By starting your steak low and slow on indirect heat, then finishing with a high-heat sear, you get even cooking, a juicy interior, and a flavorful crust every time. It's a reliable, repeatable method that delivers restaurant-quality results in your own backyard.

Ready to take your steak nights to the next level? Check out our premium rubs, tools, and BBQ accessories at DDR BBQ Supply and get grilling like a pro.