Got your eye on a bold, thick steak? A club steak, a côte de boeuf, or maybe a picanha? Then you’ll want to serve it perfectly medium rare, with a dark brown crust—whether it’s for your guests or just yourself ;). If you go for the traditional method with a thick steak—searing first and then finishing it—you risk ending up with a steak that’s perfect on the outside but disappointing on the inside. Or the other way around. With the reverse sear method, you first cook the meat to the desired internal temperature and then finish it over high heat to get that beautiful crust.

What is Reverse Sear?

Everyone knows the classic way of grilling a steak: let it come to room temperature and grill it for about 1 minute per centimeter per side, then let it rest (finish cooking) under aluminum foil. With the reverse sear technique, you first cook the steak to a specific internal temperature and then sear it. This method is not suitable for thin steaks, as they will overcook quickly. So only use reverse sear for steaks that are at least two fingers thick or more.

What do you need for the Reverse Sear method?

Alright, reverse sear it is. What do you need? First of all, a thick cut of meat. Think picanha, a ribeye roast, or a porterhouse—anything as long as it’s thick. Aim for at least two fingers thick to be safe. It’s also important to have a BBQ that allows both indirect and direct cooking, and a good meat thermometer is absolutely essential. You want to remove the steak at exactly the right moment before finishing it over high heat.

Internal temperatures

As mentioned, a meat thermometer is crucial when using the reverse sear method. For a great beef steak, you can follow these internal temperature guidelines:

Rare > 52°C
Medium rare > 55°C
Medium > 58°C
Well done > 65°C

We prefer medium rare, but of course—it’s your party. Choose whatever doneness you enjoy most. With reverse sear, you cook the steak slowly first and then sear it. Keep in mind that the internal temperature will continue to rise during searing, so remove the steak from indirect heat when it’s 5–8 degrees below your desired final temperature.

What are the benefits of Reverse Sear?

The reverse sear method offers great advantages when preparing larger steaks. Not only does it significantly reduce the chance of messing up your steak, but it also provides several key benefits:

> A steak that retains all its juices and flavor—super juicy!
> Even cooking throughout, without those unwanted gray edges
> More control over doneness and less risk of overcooking
> The dry heat of the barbecue combined with slow cooking dries the surface, resulting in a better crust
> While the steak cooks, you have time to prepare side dishes—or enjoy a cold beer ;)

How do you apply Reverse Sear?

BBQ ready? Steak and thermometer at hand? Let’s go!

Start by setting up your BBQ for indirect cooking. On a kettle grill without a heat shield, you can simply place the hot coals on one side. You can even add an extra protective layer between the coals and your steak using aluminum foil—just to be safe. Using a kamado? Make sure to use the heat deflector. Bring your BBQ to a temperature of around 110°C. Insert the thermometer into the thickest part of the steak and place it in the indirect zone. Let the steak cook until it’s 5–8 degrees below your target temperature. For medium rare, remove it at around 47–50°C.

Once your thermometer shows the right temperature, take the steak off the BBQ and let it rest for about 5 minutes, loosely covered with aluminum foil. Meanwhile, crank up the heat for direct grilling.

When your BBQ is blazing hot and ready for direct heat, you’re almost there. Pat the steak dry with paper towels and place it on the grill. Sear both sides until a beautiful crust forms and the desired internal temperature is reached. Then remove it from the BBQ and let it rest for a few more minutes before slicing.

The secret to a crispy crust

Ever wondered how to get that perfect crispy crust? Here’s the secret: heat and cast iron. So if you use a cast iron grate or skillet, you’re set up for success. Just make sure it’s scorching hot before the steak touches it—otherwise, you still risk ending up with that unwanted gray edge. And nobody wants that.