We all try to get that cut of meat with a solid crust on the outside and even doneness almost edge to edge. On a thick ribeye, strip loin, or tomahawk, reverse sear is one of the most reliable methods I know.
The principle is actually very simple: do the opposite of the classic method. Start out gently over indirect heat and only finish, once the meat is nearly done, with a short, brutal round over high direct heat.
What Is Reverse Sear?
Reverse sear means the meat is first cooked slowly over low or moderate indirect heat. When the internal temperature approaches the doneness you want, you move the meat off the indirect zone and finish it over really high direct heat.
It’s the opposite, in other words, of searing the meat hard first and then letting it finish cooking indirectly.
The method works best on thicker cuts of meat. On a thin minute steak, there simply isn’t much to gain — it’s done before the reverse sear method has a chance to pay off.
Why Does Reverse Sear Work So Well?
The slow first stage makes it easier to control the internal temperature. You get less overcooked gray band and more even doneness throughout the meat.
At the same time, the surface has a chance to dry out a bit during the indirect cook. A drier surface sears more easily once it hits the really hot grill.
And no — you don’t need to sear the meat first to “seal in the juices.” Meat doesn’t work that way. Searing is for flavor and crust, not for sealing in juices.
You Need a Thermometer
Here I’ll stick to something I’ve said for years: use a thermometer. People are welcome to poke the meat with a finger and feel like Clint Eastwood, but if I want to know the temperature, I measure the temperature.
A fast digital thermometer or a probe makes reverse sear a lot easier and, above all, repeatable.
If you want to compare doneness levels and safe temperatures, see our updated guide to internal temperature for meat.
Reverse Sear Step by Step
- Set up two temperature zones. You need an indirect side and a side that can later get really hot. Read more in our guide to direct and indirect grilling.
- Season the meat. Salt goes a long way. A rub works fine too, but keep in mind that a lot of sugar can burn during the hot finish.
- Put the meat over indirect heat. I usually aim for roughly 230–302°F in the grill, depending on the cut and how fast I want to go.
- Track the internal temperature. Don’t take time as gospel — the meat’s thickness, starting temperature, and the grill all matter a lot.
- Pull the meat before your target temperature. How many degrees earlier depends on the size of the meat and how aggressively you plan to sear it.
- Get the grill really hot. Now you want direct heat and maximum intensity.
- Sear quickly on both sides. Flip as needed until you’ve got the crust you want without pushing the internal temperature too far.
- Check the temperature again. The thermometer decides — not the clock.
What Grill Temperature Should You Use?
Reverse sear is forgiving. You don’t need to hit a magic grill temperature exactly. For thicker beef, I like a calm first stage around 230–302°F.
A lower temperature gives you more time and control. A slightly higher temperature goes faster. What matters is that you don’t rush through the indirect phase and then try to save everything at the end.
When Should the Meat Come Off Indirect Heat?
There’s no universal number that works for every cut of meat. A big tomahawk carries more carryover heat than a smaller strip loin, and the hot sear also raises the internal temperature further.
As a practical starting point, I usually move the meat to the final sear a few degrees before the target temperature I want to land on. On really thick cuts, the margin may need to be bigger.
What matters is measuring during the finish too. After a few runs on your own grill, you’ll quickly learn how much the temperature tends to rise.
Does the Meat Need to Rest Between Stages?
The old version of this guide recommended a very long rest between the indirect cook and the sear. That’s not a requirement for reverse sear to work.
A short pause while you build up really high direct heat is fine and can give you extra temperature margin. But you don’t need to wrap the meat in foil and let it sit for 30–45 minutes just for the method’s sake.
Foil can also soften the dry surface we just worked to create. So I’d rather let the meat sit uncovered while the grill gets hot.
How to Get a Better Crust
- Pat the surface of the meat dry if it’s damp.
- Make sure the grate or searing surface is really hot.
- Sear briefly and intensely rather than for a long time over a half-hot grill.
- Move the meat if fat causes big flare-ups.
- Use the thermometer so the hunt for a nice crust doesn’t end in overcooked meat.
It’s the hard sear at the end that builds a lot of the flavor through the Maillard reaction — the browning that gives a seared crust its deep color and flavor. That’s also why I want real heat here — now we’re building a crust, not slowly cooking the inside.
Reverse Sear on a Charcoal Grill
On a charcoal grill, I build a clear two-zone fire. The meat starts on the side with no coals underneath it. As the internal temperature approaches the target, I open up the airflow and get the coals roaring before moving the meat over.
If you have a kettle grill, this is one of the techniques that shows just how much you can actually do with a fairly simple grill.
Reverse Sear on a Gas Grill
On a gas grill, the principle is the same. Run one or more burners and let the meat sit over an unlit zone for the first part. When it’s time to sear, raise the temperature and use the hot side.
Reverse Sear With Smoke
If you want some BBQ character, you can add a small amount of smoking wood during the indirect phase. Beef works great with, for example, oak, hickory, or cherry.
Don’t overdo it. Reverse sear is still about the meat and the crust. Read our guide to smoking wood if you want to choose a wood type by ingredient.
Which Cuts of Meat Work Best?
Reverse sear really pays off when the cut is thick enough that you can actually control two separate cooking stages.
- thick ribeye
- strip loin
- tomahawk
- club steak
- T-bone and porterhouse
- thicker cuts of, for example, picanha or other tender beef cuts
If you want to see the method on a serious cut of meat, we also have the recipe Tomahawk Reverse Sear.
Common Mistakes
- Too thin a cut: it’s done before the method gives any real advantage.
- No thermometer: then you throw away one of the method’s biggest strengths — control.
- Too high an indirect temperature: you lose the even doneness.
- Too wet a surface: you get a worse sear.
- Too weak a final heat: the meat keeps cooking a long time before the surface looks good.
- Too much sweet rub: sugar can burn when you finish over high heat.
Reverse Sear in Short
Indirect and calm first. Thermometer all the way through. Really hot and fast at the end.
That’s the whole idea. The method isn’t complicated, but it gives you far more control over thick cuts of meat than throwing them over maximum heat from minute one and hoping for the best.
Once you’ve gotten a feel for how many degrees your particular grill tends to add during the final sear, reverse sear becomes a technique that’s hard to give up.