How to Reverse Sear a Steak

How to Reverse Sear a Steak

How to Reverse Sear a Steak

Reverse searing a steak is just what the name implies. Instead of searing a raw steak on a hot grill and then continuing to cook it to the perfect internal temperature, you cook the steak at a very low temperature until the center is about 20 degrees cooler than you want the end product to be. Then, put the steak on a screaming hot part of the grill and sear both sides for a minute or two.

You’ll get a steak that’s evenly pink throughout instead of having the gray ring that forms when you grill a steak the conventional way.

There are a few tricks to making this work perfectly every time, but at the end of the day, it’s a beautiful thing to slice into that steak and get a rosy interior from one edge to the other.

MAKE SURE YOUR STEAKS ARE ROOM TEMPERATURE

Depending on the thickness of the steak, take them out of the refrigerator 30 minutes to one hour ahead of the time you plan to grill.

CONTROL THE FIRE

You need to setup two temperature zones to properly reverse sear. With Current, you can easily set a two-zone setup with one side at 500F and one side OFF.

USE A DIGITAL PROBE THERMOMETER

For a perfect result, you need to know precise internal meat temperatures.  Your Current comes with meat probes enabling you to easily read this information. 

AIM CORRECTLY

When you start the reverse searing process, you want the probe of the digital thermometer to be exactly in the center of the steak. So insert it from the side of the steak rather than the top. Set the target temperature on the thermometer to 90°F for medium rare.

how to reverse sear a steak

1

Let your steaks come to room temperature.

2

Liberally salt and pepper the steaks, inserting a meat probe into the center of the side of one of the steaks. 

3

Place the steaks on the OFF side of the grill, close the lid and wait for the internal temperature to rise to 90-95°F for medium rare. Depending on the thickness of the steak this will take 20 to 40 minutes.  For great smoke flavor, add some wood chips or pellets directly on the grates of the side set to 500F

4

Once the internal temperature reaches 90°F, remove the steak from the indirect side and place it on the 500F side for direct searing. Sear the steaks for 1 to 2 minutes per side, until an internal temp of your desired doneness has been reached.  Use the Current Backyard app for recommendations on internal temperatures.