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Reverse Sear Steak

April 22, 2021 by Lucy Parissi Leave a Comment

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Cook the best-ever BBQ steak using the reverse sear steak method! You are only steps away from perfectly tender, incredibly succulent steaks.

Post may contain affiliate links. For more information, check my disclosure

reverse sear steak sliced on a wooden board

In collaboration with Thermapen

It’s nearly that time of year again – time to dust off the barbecue, dig out your “Grill Master” apron and get grilling.

Forget about your usual burgers and sausages though – it’s time to leave them comfort zone, try new skills and become BBQ brave!

I promise you that steakhouse-worthy steaks cooked to perfection are EASY to achieve in your own backyard, with a little help from Thermapen.

tomahawk steak on the grill

WHAT IS REVERSE SEARING?

As the name would suggest, this method takes the traditional way of cooking steak and turns it on its head. The meat is first cooked at a low temperature and then seared over high heat. 

On a barbecue you will need to create two cooking areas – a cool side for the first step and a hot zone over direct heat where you will finish the cooking.

The initial slow cooking dries the surface of the steak which then browns instantly the minute it hits the hot grill. The result? Perfect golden crust and evenly cooked perfectly tender meat. 

barbecue set for two zone cooking with coals on left and a cool side on the right with a steak

BEST STEAKS FOR REVERSE SEARING

The reverse searing method works best on thick-cut steaks, at least 1 1/2 inches. Luckily there are a lot of cuts available right now that would benefit from reverse searing – such as rib eye, tomahawk, tri-tips and t-bone steaks.

These steaks don’t come cheap sadly, but a large thick steak will feed two. If you can bear to share that is!

ESSENTIAL TOOLS

Grilled steak perfection is easy using the reverse sear method provided you have a Thermapen! This amazingly accurate digital thermometer gives temperature measurements in seconds and takes the guesswork out of cooking. 

A Thermapen will allow you to cook your steak exactly how you like it. Remember that you are cooking your steak around 5-10 degrees less than your desired temperature during the first stage of reverse searing. 

The final sear should register the following temperatures, depending how you like it cooked.

  • Medium Rare 57C / 135 F
  • Medium 63C / 145F
  • Medium Well 66C / 150F
Digital thermometer, carving set and seasoning on a marble board

HOW TO REVERSE SEAR STEAK ON A GRILL

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

STEP 1 Take your steak out of the fridge and bring back to room temperature. Brush your steak with vegetable oil and season liberally with salt and pepper plus a steak spice mix of your choice.

seasoning a large steak with salt and pepper

STEP 2 Prepare your barbecue for two zone cooking – pile coals to one side of the grill leaving the other side empty. Heat until coals turn ashy and any flames have died down.

ashy coals on a barbecue

STEP 3 Place your steak on the cool side on the BBQ. Close the lid and cook for approximately 15-18 minutes per side or until the internal temperature registers about 10 degrees below your desired temperature (here 55°C for a medium steak).

checking temperature of bbq steak with a digital thermometer

STEP 4 Move your steak over to the high-heat zone and sear over direct heat for 1-2 minutes per side, pressing down to get the perfect grill marks.

steak smoking on a grill

STEP 5 Rest the steaks for 5-10 minutes. Slice the steaks and enjoy!

extreme close up on sliced steak cooked medium rare

SERVE YOUR GRILLED STEAK WITH…

Greek potato salad

Make my mum’s Greek Potato Salad once and it will become your go-to side dish for all picnics and barbecues. This healthy potato salad contains no mayonnaise, is gluten free, vegetarian and Slimming World friendly too!
Read More
Greek Potato Salad on a blue patterned plate

Fluffiest Dinner Rolls

These fluffy dinner rolls use the Tangzhong starter method which guarantees cloud fluffiness.
Read More
Japanese milk bread rolls in a ceramic dish

Grilled corn, feta and avocado salad

Meet your new favourite summer recipe! This grilled corn, feta and avocado salad with lime dressing is totally irresistible and the perfect barbecue side dish. Play with the ratio of the ingredients to customise this salad to your liking. You can use canned corn instead of grilled corn, please see notes.
Read More
Bowl of corn and avocado salad

Lebanese Tabbouleh salad { vegan }

This super-healthy tabbouleh salad is easy to make and packed with flavour. I have stuck pretty close to the authentic Lebanese recipe with a couple of minor twists.
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Small bowl of Lebanese tabbouleh

RECIPES YOU MIGHT LIKE

Reverse Sear Grilled Steak

Lucy Parissi | Supergolden Bakes
Cook the best-ever BBQ steak using the reverse sear method! You are only a few steps away from perfectly tender, incredibly succulent steaks. Allow 225g (half a pound) of cooked steak per person.
5 from 1 vote
Print Rate
Course: BBQ
Cuisine: American
Keyword: How to reverse sear steak on grill, Reverse Sear BBQ Steak, Reverse Sear Steak
Prep Time: 5 minutes minutes
Cook Time: 45 minutes minutes
Setting up BBQ: 30 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 2 – 3
Calories: 235kcal
Prevent your screen from going dark

Equipment & Tools

Thermapen

Ingredients

  • 900 g (2 pounds) steak at least 1 ½ thick
  • vegetable oil as needed to brush on steak
  • salt and pepper
  • steak spice mix of your choosing

Instructions

  • Take steak out of the fridge and bring back to room temperature. Brush your steak with oil and season liberally with salt and pepper plus a steak spice mix of your choice.
  • Prepare your barbecue for two zone cooking – this simply means you have a high and a low heat zone. Pile coals to one side of the grill leaving the other side empty. Heat until coals turn ashy and any flames have died down.
  • Place your steak on the cool side on the BBQ. Close the lid and cook for around 15-18 minutes per side or until the internal temperature registers approx. 10 degrees below your desired temperature (see notes for guidelines).
  • Transfer your steak over to the high-heat zone and sear over direct heat for 1-2 minutes per side, pressing down to get the perfect grill marks.
  • Rest the steaks for 5-10 minutes loosely covered with foil. Slice the steaks and enjoy!

Video

Notes

A Thermapen will allow you to cook your steak exactly how you like it. Remember that you are cooking your steak around 5-10 degrees less than your desired temperature during the first stage of reverse searing. 
The final sear should register the following temperatures, depending how you like it cooked.
    • Medium Rare 57C / 135 F
    • Medium 63C / 145F
    • Medium Well 66C / 150F

Nutritional Info

Calories: 235kcal | Protein: 23g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 59mg | Potassium: 303mg | Vitamin A: 17IU | Calcium: 8mg | Iron: 2mg
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Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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