Mastering the Reverse Sear: The Ultimate Guide to Perfect Steak

Mastering the Reverse Sear: The Ultimate Guide to Perfect Steak

There’s something primal about cooking a steak. It’s a ritual as old as fire itself, a dance of heat and meat that culminates in that perfect bite. If you’re like me, you’ve probably spent countless evenings hunched over a grill or standing in front of a searing pan, chasing that elusive, perfect steak. But what if I told you there’s a method, a secret that chefs and food aficionados have been whispering about, that just about guarantees perfection every time? Enter the world of reverse searing.

The reverse sear method is gaining traction for good reason. Unlike traditional methods that sear the steak first and then finish it in the oven or on the smoker, the reverse sear flips the script. This technique starts with a low heat that gently raises the temperature of the steak, before giving it a final, quick sear at the end. The result? A steak that's evenly cooked from edge to edge, with a mouthwatering crust. It’s the stuff that dreams are made of.

 

Why Reverse Sear?

Reverse searing is ultra simple, but don’t let that fool you. The impact it has on the meat, is so much greater than the effort. Traditional steak cooking often starts with a high-heat sear, followed by finishing the steak in the oven or on a smoker. We usually call this the front sear method and for a long time, it was the standard practice for restaurant cooked steaks.

While this method can garner some great results, the high heat on the meat, (which has likely just come out of the fridge) has a significant impact on the end result. Like any piece of meat, steak is made up of stringy fibers that run through it. All the moisture inside the meat sits between those fibers. When a cool steak hits an ultra-hot pan, those fibers immediately react by shrinking up and forcing out much of the moisture between them. This leads the meat to drying out and being much less tender and flavorful than we want it to be.

The reverse sear, however, takes a different approach. You start by cooking the steak slowly at a low temperature. Once it reaches the desired internal temperature, you allow it to rest before finishing it off with a high-heat sear. This method gives us the best of all worlds.

The low and slow temperature allows us to cook the steak to the perfect temperature, while being gentle enough that we retain maximum moisture. It also means that the whole steak is cooked at more or less the same time, so you get that classic wall to wall, even doneness. Resting the meat, allows the fibers to relax even more, which again retains moisture, and the final sear engages the Maillard reaction, which caramelizes the exterior of the steak.

The Science Behind Reverse Searing

To understand why reverse searing works so well, we need to nerd out a little into the science of cooking and the Maillard reaction. Named after French chemist Louis-Camille Maillard, this reaction occurs when proteins and sugars in meat are exposed to high heat, resulting in the complex flavors and aromas that make a perfectly seared steak irresistible.

The Maillard reaction is responsible for the browning of foods when it is cooked at high temperatures. The heat breaks down the proteins and sugars, rearranging their molecules and forming new compounds. The golden brown on the top of your cookies-Maillard reaction. The flavor that occurs when roasting coffee beans-Maillard reaction. The incredible flavor that develops on the crust of a steak after it is seared-Maillard reaction. It’s the difference between foods that are just okay…and food that you can’t stop thinking about.

Choosing the Right Steak

Not all meat is created equal, and when it comes to reverse searing, some cuts shine brighter than others. The reverse sear method requires us to consider a few elements.

  • Steak thickness. As a rule, big pieces of meat need to cook lower and slower, while thin pieces of meat need to cook hotter and faster. To get the best results with reverse searing, you need meat that is at least one inch to one and a half inches thick. Thin cuts of meat will not give you the best results when using this method.
  • Meat quality. Any time you are cooking low and slow, the meat spends a significant amount of time in a hot, dry environment. This means we have to be cautious of the meat drying out. The best solution for this, is to select steaks that are high quality and have a good amount of marbling. This well dispersed fat keeps the meat moist and juicy.
  • Cut of meat. Reverse searing is often used for cooking steaks, but it is also the best way to cook larger cuts of meat like Tritip or Prime rib. Any cut of meat that you want to have a nice firm sear on it, will work with this method.

How to Reverse Sear

Selecting the Meat

The quality of your steak is crucial. High-quality beef not only tastes better but also cooks more evenly. Look for beef with good marbling—those white streaks of fat running through the meat. Marbling melts during cooking, adding incredible flavor and juiciness. Support local beef suppliers, whenever possible.

Prepping the Meat

Before you start cooking, it’s helpful to remove the beef from the fridge and allow it to raise to room temperature. This helps it to cook more evenly, but also means that the internal fibers are less shocked when moved into your cooker.  

After removing it from the packaging, pat the steak dry with paper towels. Removing excess moisture is key to achieving that perfect sear later.

Seasoning

A good steak doesn't need much—You can go as simple as salt and pepper or use your favorite seasoning. If you are reverse searing a steak, garlic, onion, paprika and cumin are all flavors that pair well with beef. Steer clear of sugars, as they will burn when searing and beef doesn’t really pair well with sweeteners.  

Season your steak on all sides with your chosen seasoning and allow it to sit for 10-15 minutes.

Pro Tip: Although it is called a rub, you don’t need to rub the seasoning onto the meat. Instead, sprinkle the rub liberally across the surface of the meat and gently pat it down, to help it adhere.

The Reverse Sear Process

Step 1: Cooking to Doneness

Oven Method

Preheat your oven to 250°F. Place a wire rack inside a baking sheet. The wire rack allows air to circulate around the steak, ensuring even cooking.

Place your seasoned steak on the wire rack and insert a meat thermometer into the thickest part. Cook the steak in the oven until it reaches your desired internal temperature—120°F for rare, 130°F for medium-rare, and 140°F for medium.

The slow cooking process can take anywhere from 30 to 60 minutes, depending on the thickness of your steak. The low temperature ensures the steak cooks evenly and prevents the exterior from overcooking before the interior is done.

Smoker Method

If you prefer using your smoker, set up your cooker for indirect smoking. Preheat the cooker to 250°F. Place the steak on the cooler side of the cooker, away from direct heat.

As with the oven method, insert a meat thermometer to monitor the internal temperature. Close the grill lid and cook the steak slowly until it reaches your desired internal temperature.

Step 2: Resting

Once the steak has reached the desired internal temperature, remove it from the heat and loosely tent it with foil. Make sure that air can circulate around the meat.

For a steak, you can rest the meat for 10-15 minutes. The larger the meat, the longer you will rest it. For example, I might rest a brisket for 60-90 minutes or a tri tip for maybe 20-25 minutes.

Resting allows the muscle fibers to relax and retain all of the moisture between the fibers. This leads to a juicier and far more tender bite.

Step 3: Searing the Steak

Once the steak has had a chance to rest, it's time for the final sear. This step is crucial for developing that flavorful crust and building that Maillard reaction.

Searing Process:

  1. Heat your skillet over high heat until it’s smoking hot.
  2. Add a small amount of high smoke point oil to the pan. Avocado or grapeseed oils are perfect for this.
  3. Place the steak in the skillet. It should sizzle immediately.
  4. Sear the steak for about 1-2 minutes per side. Use tongs to press the edges against the pan to ensure every part of the steak gets a good sear.

Step 4: Slicing the Steak

Once the steak is nicely seared, remove it from the pan and serve immediately. Because we have already rested the meat, we can serve right away. For best results, slice against the grain. 

Slicing Against the Grain

When it’s time to serve, slicing your steak correctly is key to enjoying its full potential. Always slice against the grain. This means cutting perpendicular to the direction of the muscle fibers.

The grain is the direction in which the muscle fibers run. Look at your steak closely. Those lines you see running in the same direction? That’s the grain. Think of them like long rubber bands, running from one end of the steak, to the other. If you cut your steak against/across the bands, they will all end up short and loose, making it easy to chew. If you sliced in line with them, you would be attempting to bite through long, rubber strands which will be much chewier than they are when cut short.

Conclusion

In the end, cooking the perfect steak is a journey that blends technique, intuition, and respect for the ingredients. From selecting the right cut to mastering the art of seasoning, searing, and slicing, every step is an opportunity to elevate your culinary skills and create something truly extraordinary.

So, fire up that grill or heat up your skillet, and embrace the challenge with confidence. With the right techniques and a drive to get a great result, you’ll be serving up steaks that are nothing short of spectacular. Enjoy the journey, savor the flavors, and most importantly, relish every bite of your perfectly cooked steak.

 Author Bio:

Jared Pullman started How Low Can You Slow back in 2016, with the goal to help everyday grill enthusiasts make better barbecue in their own backyards. Since then, he has helped thousands of people just like you, to improve their low and slow barbecue results.

Jared is a native of New Zealand, which is where his barbecue journey began. Jared is now based in Boise Idaho, where he works to help grow the BBQ community and help people of all skill levels to make food they can be proud of.

If you want to see more of what Jared is up to, check him out at the links below.

 

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