Reverse Sear: The Technique for Grilling a Thick Steak to Perfection

Got your eye on a bold, thick steak? A club steak, côte de boeuf or picanha, for example? Then you want to serve it perfectly medium rare with a deep brown crust to your guests – or to yourself ;). If you use a traditional method for a thick steak, searing it first and then letting it finish cooking, you run the risk of ending up with a steak that looks perfect on the outside but leaves something to be desired in the centre. There is another way: with the reverse sear method, you first cook the meat to your desired core temperature and then finish it over high heat to create a beautiful crust.

Everyone knows the classic method for grilling a steak: let it come to room temperature, grill it for about 1 minute per centimetre of thickness on each side, and then let it rest under aluminium foil to finish cooking. With the reverse sear technique, you do the opposite: first cook the steak to a certain core temperature, then finish it over high heat to create the crust. You should not use this method on a very thin steak, as it can quickly overcook. So only use the reverse sear technique for steaks that are at least two fingers thick.

Okay, reverse sear it is. So what exactly do you need? First of all, you need a thick steak. A picanha, ribeye roast or porterhouse, for example, as long as it is nice and thick. Go for a steak that is at least two fingers thick and you will be on the right track. It is also important to have a BBQ that allows you to cook both indirectly and directly, and a good core thermometer is essential. After all, you want to take the steak off the BBQ at exactly the right moment before finishing it over high heat.

As mentioned, a core thermometer is essential when using the reverse sear method. For a good beef steak, you can use the following core temperatures as a guide:

Rare > 52 degrees Celsius
Medium rare > 55 degrees Celsius
Medium > 58 degrees Celsius
Well done > 65 degrees Celsius

We prefer medium rare, but of course, it is entirely up to you. So choose the core temperature you personally enjoy most. With reverse sear, you first cook your steak at a low temperature and then finish it over high heat. Keep in mind that the core temperature will continue to rise during the final sear, so remove the steak after the indirect cooking stage when its core temperature is around 5 to 8 degrees below your desired final temperature.

The reverse sear method offers some great advantages when cooking larger steaks. Apart from the fact that you are far less likely to ruin your steak, we have listed some of the main benefits below:

• The result is a steak that keeps all its juices and flavour: super juicy!
• The meat cooks evenly, so the steak does not develop grey edges.
• You have more control over the doneness of your steak and reduce the risk of overcooking it.
• The dry air in the BBQ, combined with the slow cooking process, dries out the surface of the meat slightly, helping you achieve a better crust.
• While the steak is cooking, you have plenty of time to prepare some tasty side dishes. Or to enjoy a cold beer, of course... ;)

BBQ ready, steak at hand and core thermometer good to go? Let’s go!

First, set up your BBQ for indirect cooking. On a kettle BBQ without a heat shield, you can easily do this by placing the hot coals on one side. You could even add an extra protective layer of aluminium foil between the coals and your steak. Just to be sure. Using a kamado? Make sure you use the heat deflector. Bring the BBQ to around 110 degrees Celsius. Then insert the core thermometer into the thickest part of the steak and place it in the indirect zone of the BBQ. Let the steak cook until it is 5 to 8 degrees below your desired final temperature. For medium rare, that means taking it off the BBQ at a core temperature of around 47–50 degrees Celsius.

Is your thermometer showing the right temperature? Take the steak off the BBQ, set it aside, cover it loosely with aluminium foil and let it rest for about 5 minutes. Meanwhile, fire up the BBQ for direct grilling.

Once your BBQ is seriously hot and ready for direct grilling, the steak can almost go back on. Pat the steak dry with some kitchen paper and place it on the BBQ. Grill both sides until you have a beautiful crust and the steak has reached your desired core temperature. Then remove it from the BBQ and let it rest for a few more minutes before slicing.

Ever wondered how to get that perfect crispy crust? Here is the secret: a combination of heat and cast iron. So if you use a cast-iron grill grate or skillet, you are setting yourself up for success! Just make sure the cast iron is seriously hot before the steak touches it, otherwise you still run the risk of ending up with a grey edge around your steak. And that is exactly what you do not want.

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