Reverse searing can also work for other recipes and is often used with other proteins like chicken, pork, shrimp or even vegetables. I think when a steak is on the thinner side I prefer to just use the direct sear method only (like I do here with this adobo marinated flank steak recipe) because by the time you reverse sear, and then sear again, it could be a little harder to get both sides flipped on the grill before it becomes over cooked. What steak cuts can I reverse sear?Īny steak cut can use this method, but it works best with thicker steaks. Steak cuts often vary in size and thickness and it allows you to pay attention to each steaks internal temp.
I also like this method for when I’m cooking multiple steaks at a time for family and friends. I also like using this method for leaner steaks (like a filet mignon or T-bone) because you’re less likely to over cook them even though they contain less fat. Why use this method?įor temperature accuracy! It allows you to slowly bring your steak up to temperature and works especially well with one inch thick steak cuts or higher. Then once it reaches an ideal temperature, you move the steaks over direct heat to finish it off with a nice sear for that perfect steak crust and beautiful diamond grill marks.
The entire grill heats up and gets hot, but the side where the direct flames do not touch is going to not be so hot yet that the meat sears. Think of reverse searing similarly to baking. The other area where the burners are unlit or have zero coals still gets hot, but it a slower manner. Typically with a gas or charcoal grill, you can light your coals or burners so only one side has direct flames or direct heat going to it. Two zone grilling is done by using both indirect heat and direct heat to grill your steak. The reverse sear method is a form of cooking (typically on a grill but also can be done using your oven and stove top) where you utilize two-zone grilling. Here are some commonly asked questions and culinary techniques broken down and explained to help you make your next steak like the pro’s. Thermometer Pen and a Probe Thermometer.Here is what you need to reverse sear on the grill. You can jump to the recipe below, but I highly suggest you take a few minutes and read through this guide to get better acquainted with the food science and culinary techniques to achieving the perfect grilled steak every time.
Because this method works so well, I wanted to finally write a helpful guide to impart my knowledge onto you! I often found myself guessing and either massively undercooking or even over cooking my steak. Let me tell you, before this was definitely not the case. Reverse searing a steak (especially one that’s thicker cut) is my ideal method for cooking several steaks at once, to a perfect medium rare every time. While I mention the reverse sear method in this post on 10 recipes every BBQ lover should master, you can also see it implemented with other recipes like my Coffee Rub Grilled Lamb, these delicious Greek Chicken Kebabs, and even this tri-tip recipe.
Reverse searing how to#
While I’m far from ever calling myself a grill pro, I have spent the last three years learning how to cook and BBQ almost anything on the grill, especially my fair share of steaks. 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.
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