Simple Reverse-Seared Steaks

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Nothing is quite as satisfying to the palette as a tender and juice, perfectly cooked steak. In this post, I’m going to show you how to use a method known as reverse searing. You’ll end up with a great steak, perfectly cooked, if you follow this simple method.

If You want to Make the Best Steak Ever, Keep Reading!

Reverse searing is a cooking technique that is used to prepare thick cuts of meat, like steaks and roasts. With the help of an internal thermometer, this method results in a perfect internal temperature and a great sear on the outside.

A traditional sear involves searing the meat over high heat first and then finishing it off in the oven (or on the grill). But reverse searing switches this up, reversing the order of the steps.

Hence the name.

Why do People Choose to Reverse Sear their Meat?

The reverse-seared steak cooking method is popular for a handful of reasons. Primarily, because it allows for better control over the doneness of the meat when starting with a low temperature first.

This method also results in a steak (or roast) that’s filled with flavor and deliciously tender.

This reverse sear method is particularly good for thicker cuts of meat. (When traditionally seared, these cuts of meat often end up with uneven doneness.) With reverse searing, you have more control. And when you’re paying for that beef, you want all the control you can get!

Okay, enough talking about the method. Let’s get busy grilling, using this reverse sear steak recipe!

Ingredients

You will find a printable recipe card at the bottom of this post but here’s a quick look at what you’ll need to make these Reverse-Seared Steaks. Start with a great cut of meat and these will turn out perfect.

• One package steaks (whatever cut you prefer – the higher the grade, the more tender it will be)
• Salt and pepper (to taste)
• Garlic butter (to taste)

Note: You could choose from thick ribeye, New York strip steaks, or any other thicker steaks.

How to Reverse-Sear Your Steaks

This is a simple process that results in amazing steaks.

Open steaks and lay them on plate or cutting board.

Season liberally with salt and pepper on both sides and edges.

For best results, cover steaks with a paper towel and let sit at room temperature for approximately 30 to 45 minutes.

Preheat grill to 165. (You want to start out at a low heat for this process.)

Place steaks on grill and insert a meat thermometer into the thickest part of the thickest steak (if using an automatic meat thermometer, set it to alert you at 125 degrees. If not, use a manual meat thermometer to check the meat’s temperature periodically while the steak cooks.)

Once the steaks reach 125 degrees internally, remove from the grill and set aside.

Now it’s time to switch to a high temperature. Increase grill temperature to 500 degrees for the quick sear.

Once grill temperature reaches 500 degrees, put the steaks back on the grill.

Sear on the hot grill for about 1 to 2 minutes on each side (at the most) until desired internal temperature of the steak is reached. Times will vary, depending on the thickness of your steak.

(Check out the exterior of the steak in the photo below. Hungry yet?)

• Rare 120-125
• Medium Rare 130-135
• Medium 140-145
• Medium Well 150-155
• Well done 160-165

*TIP: Remove the steaks when they are 5 degrees from the desired internal temperature as they will continue to cook for a few minutes. This is an important step.

Remove steaks from the grill and place on a rimmed baking sheet so you don’t lose any of the juices.

Lightly cover with a paper towel or cloth and let rest until final internal temperature is reached (see above for temperature ranges).

Put ½ to 1 teaspoon finishing butter on the top of the steaks.

Serve with your favorite side, like a Texas fully loaded baked or sweet potato. We opted for corn on the cob.  

I doubt you’re going to have leftovers but on the off chance you do, just be sure to wrap them in plastic wrap or place in an airtight container in the refrigerator. They will stay good for 4 – 5 days. Leftovers can be frozen up to two months.

What to Expect from these Steaks

They’re juicy, they’re flavorful, and they’re cooked perfectly. This method really works, whether you’re cooking large, thick steaks or filet mignon. These are truly the best steaks I’ve made in ages.

Best of all, this is an easy process that anyone can do, whether a novice or a pro.

That final sear adds a caramelization to the outside of the steak and gives it a nice crust that’s simply perfect. And the flavor from the seasonings and butter? They’re just the right complement to the meat.

I like mine rare, as you could probably tell from the photo above. But my wife likes hers with a little darker color. That’s one thing I love about the internal thermometer. Everyone can have just what they want!

When cooking steak, I highly recommend this method of searing. You always end up with the perfect steak, every time! Let me know your thoughts in the comments if you try it too.

Questions People are Asking

Do I have to sear the steaks on a wire rack, or can I use a cast iron skillet for this step once the desired internal temperature is reached on the grill?

• Absolutely! We love using this method as well. You can use olive oil or butter to coat the cast-iron skillet before placing the steaks on the hot pan and giving them that perfect sear.

Is this really the best way to cook a thick-cut steak?

• There are definitely options when it comes to the cooking process, but if a thick juicy steak is your goal, we have found starting with a lower temperature and giving it a good sear is the best way!

What to Serve with Reverse Seared Steaks

Why not start with an appetizer? We’ve got an amazing Savory Southern Corn Dip that would be perfect while you’re waiting for these steaks to come off the grill.

Sauteed Cinnamon Apples: These are great as a side or a dessert. They’re loaded with cinnamon and the natural sweetness of the apples.

Why not try this Ultimate Chocolate Cake from Out of the Box Baking for dessert? Chocolate and steak in the same meal? Perfect!

Not in the mood for beef? Then try our St. Louis Style Pork Ribs. You’ll walk away from the table with sticky fingers and a big smile on your face.

Looking for a great dessert to serve with your steak, one sure to wow your guests? Check out this Simple Tiramisu from Out of the Box Baking. It’s delicious!

That’s it for this recipe. We really hope you enjoy this simple reverse sear steak method. Thanks for stopping by Backyard Texas Grill. Until next time, Grill Simple, Y’all!

See this recipe at

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About the Man Behind the Grill

Zach Morrow was born and raised in Texas and has always had a passion for great barbecue.

He’s at home behind the grill and loves to feed his friends and family home-cooked favorites as often as he can.

He especially loves trying new things and is excited to produce recipes like this one for Backyard Texas Grill.