Technique
Reverse sear
Bring the interior up gently, then crust it hard. The method for anything thicker than an inch and a half.
When: Ribeyes, strips, thick pork chops, beef tenderloin, tomahawks. Skip it on thin steaks and smash burgers.
Steps
- 1
Dry brine if you can. Set a 250–275°F indirect zone (or oven, or pellet smoker).
- 2
Cook until 15–20°F below the final target. For medium-rare steak that is about 115°F.
- 3
Rest a couple of minutes while you heat a pan or the direct zone until it is honestly ripping.
- 4
Sear 45–60 seconds per side. Butter-baste only in the last seconds so dairy does not burn.
Common mistakes
- Searing first, then hoping the oven will not gray the band you just created.
- Trying this on a ¾-inch steak. It will overcook before a crust forms.
Swaps
Same method, different tools. The idea does not change.
- Oven, pellet, or the cool side of a kettle are all the same step.
- Finish on steel, iron, or a ripping grate — whatever is hottest.
Best practices
- The reverse is for thickness. Under 1¼ inches, just sear.
- The sear should be shorter than you think. You already cooked it.
Used on
Reverse-sear ribeyeThick brined pork chopsPepper-crusted beef tenderloinSanta Maria tri-tipSmoked prime ribTwo-zone pork tenderloinChuck-eye, poor man’s ribeyeTop sirloin, reverse-searPetite tender, reverse-searTwo-zone NY stripPicanha, fat cap onGrilled thick pork chopsGrilled rack of lambRibeye, baked potato, asparagusNY strip, potatoes au gratinTomahawk ribeye, reverse-searSirloin tip roastVenison backstrap, reverse-sear