A Guide To Making A Reverse Seared Steak

Want to know the secrets to cooking a steak perfectly every time you grill? Use this helpful guide to learn how to make a perfectly reverse seared cooking technique on any steak cut.

Course Grilling

Cuisine American

Keyword A Guide To Making A Reverse Seared Steak

Prep Time 30

Cook Time 30

Additional Time 20

Total Time 1 20

Servings

Calories 544kcal

Author Bon Appeteach

Ingredients

1 Steak Any cut that's at least 1" thick is best
High Smoke Point Oil Avocado, Grapeseed, or Canola
Sea Salt
Fresh Ground Pepper

Instructions

Remove your steaks from the fridge and packaging at least 40 minutes prior to cooking. Remove the packaging and pat dry with a paper towel. Lightly oil both sides and season generously with salt and pepper if desired. Let the steaks rest out at room temperature on the foil lined baking sheet, fitted with a cooling rack (pictures in the post above).
Preheat your grill (or oven) to 250 F and set it for two-zone cooking (one hot side and one cool side).
Once the grill is preheated and the steaks have sat for 30-40 min, place the baking sheet with the steaks onto the cooler side of the grill. Alternatively place in the oven if cooking indoors.
Cook the steaks indirectly until the internal temperature reaches around 105-110 F. Remove and let it rest 10-15 minutes before directly searing.
For a direct sear on the grill, crank up your heat to high on all burners so the grill is over 550 F. Oil the grates as needed then sear each side about a minute or so, checking often with a thermometer until it reaches your desired cooking temperature. For medium rare, I like it to hit around 125 F. *See notes below for searing on a cast iron pan*
Remove the steaks and let them rest 10 min or so before slicing.

Notes

If searing on a cast iron pan, preheat your pan to high heat and add a higher smoke point oil. Place your rested, partially cooked steak directly into the middle of the pan and lightly push down. Allow it to sear about a minute or so, then flip your steak and sear again. Lower the heat and baste with butter, garlic cloves, and thyme if desired until it reaches and internal temperature that you desire (125 F. is what I like for medium rare).

Nutrition