Reverse Sear Steak: Why It’s the Best Way to Cook Thick Cuts

If you’ve ever struggled to cook a thick steak evenly, the reverse sear method may be your new best friend. Unlike traditional grilling, where the steak goes directly onto high heat, the reverse sear starts low and finishes hot. The result? A perfectly cooked interior and a beautiful crust.

Step 1: Low & Slow

Place your seasoned steak in a 250°F oven or indirect heat zone of your grill. Cook until it reaches about 10–15°F below your target doneness. For medium rare, that’s around 120°F.

Step 2: High Heat Sear

Transfer the steak to a ripping hot skillet or the hottest part of your grill. Sear 1–2 minutes per side until a deep brown crust forms.

Step 3: Rest & Slice

Rest for 5–10 minutes before slicing against the grain.

This technique is perfect for ribeye, porterhouse, and tomahawk steaks. It gives you the control of low-and-slow cooking with the flavor of a sizzling sear.