How to Reverse Sear a Steak: Why Low Then High Works on Thick Cuts

A thick steak deserves an evenly cooked center and a flavorful crust, and a reverse sear is one of my favorite ways to get both. If you've ever wondered how to reverse sear a steak, the process is simple: cook it low and slow first, then finish it over high heat. I'm going to walk you through the method, share temperatures and times from my own cooks, and show you how to get great results whether you're using a grill, smoker, or oven.

What Is a Reverse Sear, and Why Does It Work?

A reverse sear is a two-stage cooking method that's especially good for thick steaks. Instead of searing the outside first, you cook the steak over low, indirect heat until it's about 10 to 20°F below your target internal temperature. Then, you finish it over high heat to build a flavorful crust.

The biggest difference between a reverse sear and a traditional sear is the order in which you cook the steak.

• Reverse sear: Cook low and slow first, then finish over high heat. This helps the steak cook evenly from edge to edge while developing a nice crust on the outside. It takes a little longer and requires a two-zone setup.
• Traditional sear: Start over high heat to build a crust, then finish cooking at a lower temperature. This works well for thinner steaks, but thicker cuts can develop an overcooked gray band around the edges before the center reaches the right temperature.

Both methods have their place, but when I'm cooking a big, thick steak, reverse searing gives me more control over the finished product.

What the Low Phase Does to the Steak

Cooking your steak at a lower temperature allows the inside and outside to come up to temperature more evenly. It also helps dry out the surface, which is important when it's time to build that crust. When I cooked my Australian Wagyu NY Strip on the PK Grill, I let it cook on the cool side for about 40 minutes before moving it over direct heat.

What the Sear Does to the Steak

Once the steak is almost finished cooking, high heat creates the browned, flavorful crust everybody loves. This happens through something called the Maillard reaction, where amino acids and natural sugars in the meat react to heat and create that deep, savory flavor.

Because the low cooking phase helps dry the surface, the steak can brown quickly instead of spending time cooking off moisture. That means you can get a great crust without overcooking the inside.

Grill Tip: Keep a close eye on your steak during the final sear because the internal temperature can rise quickly. When I cooked my Reverse Seared Tomahawk Ribeye on the PK 360, I flipped it every minute and checked the temperature each time. It went from 115°F to 125°F in about four minutes.

When to Reverse Sear and When to Go Hot and Fast

Reverse searing works especially well for thick cuts of beef, but that doesn't mean it's the best method for every steak. Here's how I decide which cooking method to use.

How Do You Reverse Sear a Steak?

Learning how to reverse sear a steak on the grill is easier than you might think. There are four main stages, and once you understand how each one works, you can use this method on all kinds of thick cuts.

What You'll Need:

• A thick steak
• A grill or smoker with a hot side and a cool side
• A leave-in probe thermometer
• Heath Riles BBQ Steak and Chop Seasoning or your favorite beef rub

The Four Stages:

1. Set up a two-zone fire and season your steak.
2. Cook the steak low and slow over indirect heat.
3. Pull the steak 10 to 20°F below your target temperature.
4. Finish over high heat to build a crust, then let it rest.

Stage 1: Set Up a Two-Zone Fire and Season the Steak

A good reverse sear starts with the right grill setup and a properly seasoned steak.

• Create two cooking zones. Bank your charcoal to one side or light the burners on only one side of your grill. You'll use the cooler side for the first stage and the hot side for searing. If you're unfamiliar with this setup, check out my guides on two-zone grilling and direct vs. indirect heat.
• Pat the steak dry. Use paper towels to remove excess moisture from the surface. This helps the seasoning stick and allows the steak to develop a better crust during the sear.
• Season your steak. I like to start with a light coat of olive oil as a binder, followed by a good layer of Heath Riles BBQ Steak and Chop Seasoning. You can also add some Beef Rub for another layer of flavor. Let the steak sit for 10 to 30 minutes while the grill comes up to temperature.

Stage 2: Cook Low at 250 to 275°F

This is where the reverse sear method really makes a difference. Cooking at a lower temperature allows the steak to heat evenly without overcooking the outside.

• Maintain a pit temperature of 250 to 275°F. This is the range I use for most of my reverse-seared steaks. You can cook as low as 225°F if you want a slower cook with a little more smoke flavor, but it will take longer.
• Place your thermometer in the thickest part of the steak. Make sure the probe is centered in the meat and set the alarm for 10 to 20°F below your desired finishing temperature.
• Let the internal temperature determine the cooking time. Depending on the thickness of your steak and your pit temperature, the low cooking phase can take anywhere from 25 minutes to over an hour.

Grill Tip: When I cooked my Tomahawk Ribeye on the PK 360, I set my thermometer alarm for 115°F and kept the lid closed until it went off. Opening the lid repeatedly lets heat escape and adds time to your cook.

Stage 3: Pull the Steak 10 to 20°F Short

One of the most important parts of reverse searing is knowing when to pull the steak from the low heat. You don't want to cook it all the way to your final temperature because it still needs to be seared.

• Pull the steak 10 to 20°F below your desired finishing temperature. Depending on the cut and how I want it cooked, my pull temperatures typically range from 100 to 120°F. Most of my steaks finish around 125°F.
• Remember carryover cooking. The internal temperature will continue to rise during the sear and while the steak rests. Thicker cuts can experience more carryover cooking, so pulling early helps prevent overcooking.

Use the temperature chart below to help determine the right pull temperature for your preferred doneness.

Stage 4: Sear Hot, Then Rest

Now it's time to finish your steak with a flavorful crust. This part moves quickly, so make sure your cooking surface is hot and ready.

• Get your cooking surface hot. Open the grill vents, turn your burners to high, or heat a cast iron skillet or griddle. You want plenty of heat to develop a crust quickly.
• Sear and flip frequently. When using a griddle, I typically sear for about 1½ minutes per side. Over hot coals, the process takes around four minutes with frequent flipping. Check the internal temperature each time you flip to avoid overcooking.
• Let the steak rest. Once it reaches your target temperature, remove it from the heat and let it rest for 10 to 20 minutes before slicing. Sometimes I'll loosely tent it with foil. You can learn more about why resting meat matters.

Grill Tip: A clean, hot cooking surface makes a big difference. When I made my Wagyu Reverse Seared Tri Tip on the Golden's, I removed the steak, cleaned the grates, and brought the cooker up to 470°F before searing. That helped develop a good crust without the meat sticking.

What Are the Right Reverse Sear Temperatures and Times?

The key to getting your steak cooked just the way you like it is knowing when to pull it from the low heat. Use this reverse sear steak temperature chart as a starting point.

I typically aim for a medium-rare steak, and depending on the cut, I'll pull it from the low heat somewhere between 100 and 120°F before finishing it over high heat.

As for how long to reverse sear a steak, the thickness of the steak and your pit temperature set the clock, so always go by your thermometer instead of relying on time alone.

For reference, the USDA recommends cooking whole beef steaks to a minimum internal temperature of 145°F with a three-minute rest.

You can also use the reverse sear method for other thick cuts, including double-cut pork chops and larger roasts like prime rib.

Can You Reverse Sear in an Oven, on a Pellet Grill, or on a Smoker?

Absolutely! One of the best things about reverse searing is that you don't need a particular type of grill to make it work. As long as you have a way to cook the steak at a low temperature and finish it over high heat, you can use this method.

Here's how to reverse sear a steak using different cooking setups.

Oven and Cast Iron Skillet

Best for: Cooking indoors or when you don't have access to a grill.

If you're reverse searing a steak in the oven, start by preheating it to 250 to 275°F. Place your seasoned steak on a wire rack set over a sheet pan so air can circulate around the meat.

Cook until the steak reaches your desired pull temperature. Then, heat a cast iron skillet on the stovetop with a little high-heat oil until it's smoking hot.

Sear the steak for about one to two minutes per side, checking the internal temperature as you go. You'll get the same low-and-slow cooking benefits and a flavorful crust without firing up the grill.

Pellet Grill

Best for: Maintaining a steady low cooking temperature and adding smoke flavor.

A pellet grill makes the first stage of reverse searing simple because it can maintain a consistent temperature throughout the cook.

When I made my Wagyu Tomahawk Ribeye on the Traeger Timberline 1300, I cooked it at 250°F until the internal temperature reached 120°F.

The main thing to plan for is the final sear. Many pellet grills don't produce the intense direct heat needed to build a good crust, so you may want to use a separate cooking surface.

Grill Tip: Have your searing surface ready before removing the steak from the pellet grill. For my Wagyu tomahawk, I used a hot griddle with a little olive oil and seared it for about 1½ minutes per side.

Charcoal Grill or Kamado

Best for: Cooking both stages on the same grill and getting a hot, direct sear.

A charcoal grill is a great option for reverse searing because you can create both cooking zones in one setup.

Start by banking your coals to one side of the grill. Place the steak on the cooler side and close the lid, allowing it to cook slowly over indirect heat.

Once it reaches your pull temperature, move it directly over the hot coals to finish.

If you're using a kamado-style grill or another cooker with adjustable vents, open the vents a few minutes before searing to give the fire time to get hotter.

Gas Grill

Best for: Convenience and easy temperature adjustments.

You can reverse sear a steak on a gas grill by lighting the burners on only one side. Place the steak over the unlit burners and keep the lid closed during the low cooking phase.

When the steak reaches your pull temperature, turn all the burners to high and allow the grates to heat up before searing.

If your gas grill doesn't get hot enough to develop a good crust, you can use a cast iron skillet placed directly on the grill grates for the final sear.

What Goes Wrong With a Reverse Sear?

Reverse searing is a pretty straightforward method, but there are a few common mistakes that can affect the finished steak. Most of them come down to temperature control, moisture, or timing.

Low Phase Mistakes

1. Cooking without a thermometer
   Cause: Not every steak cooks at the same rate. Differences in thickness can make one steak cook much faster than another, even at the same grill temperature.
   Fix: Use a leave-in probe thermometer to monitor the internal temperature without opening the lid. If you're using an instant-read thermometer, insert it through the side into the thickest part of the steak.
2. Placing the probe in the wrong spot
   Cause: If the thermometer is touching bone or sitting too close to a thinner edge, it may give you a higher reading than the actual center temperature.
   Fix: Insert the probe from the side into the center of the thickest part of the steak, making sure it isn't touching bone.
3. Letting the indirect cooking zone get too hot
   Cause: If your cool side is running hotter than planned, the outside of the steak can cook too quickly and create the gray band you're trying to avoid.
   Fix: Check the temperature of the indirect cooking zone before adding the steak. Adjust your vents or burners until the temperature settles into the proper range.

Sear Mistakes

1. Not getting a good crust
   Cause: Too much moisture on the steak or a cooking surface that isn't hot enough can cause the meat to steam instead of brown.
   Fix: Pat the surface dry before searing and give your grates, griddle, or skillet enough time to get fully heated.
2. Overcooking the steak during the sear
   Cause: A steak that's already warm can rise in temperature quickly over high heat. Even an extra minute can make a difference.
   Fix: If you've already gone past your target, remove the steak from the heat immediately and let it rest. On your next cook, try pulling it from the low phase about 5°F earlier to leave more room for the sear.
3. Flare-ups burning the seasoning
   Cause: Fat dripping onto hot coals or burners can create flames that scorch the outside of the steak before a proper crust develops.
   Fix: Keep the steak moving during the sear. If a flare-up starts, move the steak back to the cool side for a few seconds until the flames settle down.

Reverse Sear FAQs

Q: How do you reverse sear a ribeye?

To reverse sear a ribeye, start by cooking it over indirect heat at 250 to 275°F until the internal temperature reaches around 115°F. Then move it over high heat and sear until it reaches approximately 130°F for medium-rare. Because ribeyes have plenty of marbling, you may experience flare-ups when the fat hits the fire. Keep the steak moving and watch the internal temperature closely.

Q: How do you reverse sear a filet mignon?

To reverse sear a filet mignon, cook it at a low temperature until the internal temperature reaches approximately 115°F. Then transfer it to a very hot cast iron skillet and sear until it reaches around 130°F. Since filet mignon is a lean cut, I like the idea of basting it with butter, garlic, and fresh herbs during the sear to add richness and help develop the crust.

Q: How do you reverse sear prime rib?

Reverse searing prime rib follows the same basic process as cooking a thick steak. You can inject the roast if you'd like, then cook it at 225 to 250°F until the internal temperature is about 15 to 20°F below your desired finishing temperature. Finish it over high heat to develop a flavorful crust. Because prime rib is a larger cut, it will continue rising in temperature longer after coming off the heat, so be sure to account for carryover cooking.