To reverse sear a steak, cook it on indirect heat at 225–275°F until it's 10–15°F below your target, about 115–120°F for medium-rare. Then sear it over very high heat for 1–2 minutes per side until it's crusted and reads about 130–135°F. Slice after a minute or two.
It works best on steaks at least 1½ inches thick, and a 1½-inch steak usually spends 40–60 minutes in the slow phase. Pull early, then sear hot and fast.
Which steak are you cooking?
Thickness decides whether reverse sear is worth it.
Find your situation, then jump to the section that answers it.
| You have or want | Answer | Go to |
|---|---|---|
| A ribeye, strip or porterhouse 1½ inches or thicker | Reverse sear | Steps |
| A steak under 1 inch, or skirt, flank or hanger | Straight hot sear | When it's worth it |
| Your pull temperature | 10–15°F under your target | Pull temps |
| A pellet, gas, kamado or kettle setup | Setup differs by grill | Grill setups |
| A gray band, pale crust or overcooked center | One step went wrong | Fixes |
| Tri-tip, prime rib, pork chops or duck | Same method, different temps | Other cuts |
What temperature do you pull a reverse-seared steak?
Pull 10–15°F below your target; the sear adds the rest.
| Doneness | Pull from slow phase | After the sear |
|---|---|---|
| Rare | 105–110°F | 120–125°F |
| Medium-rare | 115–120°F | 130–135°F |
| Medium | 125–130°F | 140–145°F |
| Medium-well | 135–140°F | 150–155°F |
| Well-done | 145–150°F | 155–160°F |
Run the slow phase at 225°F for more smoke flavor, or 250–275°F to save time. At 225–250°F the center climbs only a degree or so every minute or two near the end, so you have a wide window to pull it right on target.
Because the outer layer isn't loaded with excess heat, carryover cooking after the sear is small. That's why the rest is nearly optional.
When is reverse sear worth it?
It shines on thick cuts and adds little on thin ones.
A normal hot sear cooks the outside much faster than the middle. On a thick steak, by the time the center reaches medium-rare, a gray band of overcooked meat sits under the crust. Starting low evens out the temperature, so the steak is pink nearly to the edge.
The slow phase also dries the surface. Browning can't get going while the surface is wet, because water holds it near 212°F, so a dry steak crusts in a minute or two instead of four or five.
Use it on: steaks 1½–2½ inches thick, tomahawks, and thick roasts such as tri-tip, prime rib and tenderloin. For 1–1½ inch steaks, either method works, and reverse sear is just more forgiving.
Skip it on: steaks under 1 inch and thin cuts like skirt, flank and hanger, which cook through before a slow phase helps. Our guide on how to grill the perfect steak covers the straight hot sear.
What do you need to reverse sear a steak?
A low zone, a very hot surface and a good thermometer.
- Thick steaks: ribeye, New York strip, porterhouse, T-bone, tomahawk or filet
- Kosher salt and coarse black pepper
- A grill set up for two zones, a smoker, or an oven with a wire rack and sheet pan
- A leave-in probe thermometer, plus an instant-read for spot checks
- A searing surface: a hot grill zone, charcoal, an infrared burner or a cast-iron skillet
- High-smoke-point oil, such as avocado or canola
Set the skillet out before you start so it's ready the moment the steak hits its pull temperature.
Step-by-Step: How to Reverse Sear a Steak
Six steps take a cold steak to an evenly pink, crusted finish.
Step 1 of 6Salt the steak ahead
Time: at least 45 minutes, ideally overnight
Season with kosher salt, about ¾–1 teaspoon per pound, and refrigerate it uncovered on a rack. Salt first pulls moisture out, then dissolves into it and is reabsorbed, which seasons the meat and leaves a drier surface.
Short on time? Salt right before cooking instead, since 10–30 minutes leaves the surface at its wettest.
Step 2 of 6Set up low, indirect heat
Target: 225–275°F on the cool side
On a gas grill, light one side and cook on the unlit side. On charcoal, bank the coals on one side; our guide to direct vs indirect grilling shows both layouts.
Step 3 of 6Cook slowly to your pull temperature
Done when: the center reads 10–15°F under your target
Insert the probe from the side into the center of the thickest steak, away from the surface and bone. Cold weather, a fridge-cold start and thicker cuts all add time, so go by temperature, not the clock.
Step 4 of 6Get the sear surface very hot
Target: 500°F+ grates, or a cast-iron pan with oil just starting to smoke
Move the steak to a plate while you crank the heat: open the vents fully on charcoal, turn every burner to high on gas, or preheat the skillet. A 10-minute wait here won't hurt the steak; it barely cools.
Step 5 of 6Sear hard and fast
Time: 1–2 minutes per side
Pat the steak dry and sear it, flipping every 30–60 seconds for the most even crust. Hold the fat edge against the heat for a few seconds to render it. In a pan, add butter, garlic and thyme in the last 30 seconds and spoon it over the top.
Leave the probe in during the sear so you see the final number without stabbing the crust.
Step 6 of 6Check and serve
Done when: about 130–135°F for medium-rare
Give it a minute or two on the board, then slice against the grain. For a bone-in cut, slice the meat off the bone first, then cut it into strips.
How do you reverse sear on your grill?
Any grill works if it has a low zone and a very hot finish.
Charcoal kettle. Bank the coals on one side and set the lid vent over the steak. For the sear, open the vents, add a few fresh coals and move the steak over the hot side. Our charcoal grill temperature control guide gives vent settings for both phases.
Kamado. This does both jobs on one fire. Run the slow phase with the heat deflector in, then pull the deflector and open the vents. The Kamado Joe Classic Joe II passed 700°F in about 15 minutes from cold in our testing.
Burp the lid open an inch first; a kamado at full heat can flash when air rushes in.
Gas grill. Run one burner low with the steak on the unlit side, then switch every burner or the sear burner to high. When we tested the Weber Spirit E-325, its Sear Zone ran 90–110°F hotter than the standard burners. Preheat 10–15 minutes, since thin grates lose heat fast.
Pellet grill. Run the slow phase at 225°F for the most smoke, then sear on a direct-flame zone if your grill has one. On the Pit Boss Navigator 850, the Flame Broiler slide plate opened to direct flame and put visible char on a ribeye, though the zone fits only a few steaks.
Most Traegers sear weakly. We found the Traeger Woodridge Pro a great smoker but a weak searer, so finish in a cast-iron pan on a side burner or the stove.
Oven. Slow-cook at 250°F on a wire rack over a sheet pan, then sear in cast iron on the stove with the vent fan on.
Why did your reverse sear go wrong?
A gray band, a pale crust or an overcooked center each has one fix.
Most problems trace back to one step. Find your sign, apply the fix and change one thing per cook.
Gray band under the crust
Sign
a ring of brown, overcooked meat between the crust and the pink.
Fix
- Preheat until the grates or pan are 500°F+ (Step 4).
- Sear in shorter bursts and flip often (Step 5).
Expect
pink right up to a thin, dark crust.
Overcooked center
Sign
the steak lands a full doneness level past your target.
Fix
- Pull at the slow-phase number in the pull table, not the final one.
- Insert the probe from the side to the center of the thickest steak (Step 3).
Expect
a final reading within a few degrees of your target.
Pale, soft crust
Sign
a gray-brown surface with no real crust.
Fix
- Dry-brine ahead and pat the steak dry before searing (Step 1).
- Sear on cast iron or over charcoal instead of thin grates.
Expect
a deep brown crust in 1–2 minutes per side.
Slow phase takes forever
Sign
the steak is still far from its pull temperature after an hour.
Fix
- Raise the cooker to 275°F.
- Check the grill is really hitting its setpoint; our guide to a grill not heating up properly covers the causes.
Expect
a 1½-inch steak at its pull temperature in under an hour.
If the steak tastes too smoky, the wood was too strong for too long. Use a mild wood like oak or pecan for steak; our guide to the best wood chips for smoking pairs woods with meats. Indoors, use avocado or canola oil so the sear doesn't trip the smoke alarm.
Can you reverse sear other cuts?
Yes, the same method works on any thick cut.
| Cut | Pull from slow phase | Finish at |
|---|---|---|
| Thick pork chops | 130–135°F | 145°F (USDA minimum, plus a 3-minute rest) |
| Tri-tip | 115–120°F | 130–135°F |
| Prime rib roast | 115–120°F | 125–130°F after a hot finish |
| Beef tenderloin | 115–120°F | 130–135°F |
| Duck breast | 120°F | 130–135°F, fat side down to render |
Larger roasts take hours rather than minutes in the slow phase, so plan backward from dinnertime and keep the grill or oven ready for a short, very hot finish. Our meat temperature chart lists done temperatures for every cut.
Which grill is best for reverse sear?
Look for one that holds low heat steadily and then gets very hot.
A good reverse-sear grill does two jobs: it holds 225–275°F without fuss, then gets well past 500°F for the finish. Our best grills for steaks rank more options by how hard they sear.
- Steak under 1 inch: skip the slow phase and sear hot.
- Weeknight, gas grill: slow on the unlit side, sear on the sear burner.
- Want more smoke: run the slow phase at 225°F with a mild wood.
- Pellet grill without a flame zone: finish in cast iron.
- Indoors: 250°F oven, then a cast-iron skillet with the fan on.
Best all-in-oneHolds 225°F easily, then passed 700°F in about 15 minutes for the sear.
Best budgetWeber Original Kettle 22"★ 4.7/5
A two-zone charcoal fire handles both phases on one load of charcoal.
Best gas searRun one side low for the slow phase, then sear anywhere on the Amplifire infrared grates.
Frequently Asked Questions
01What temperature should I reverse sear at?
Run the slow phase at 225–275°F, then sear at 500°F or hotter. Choose 225°F when you want more smoke and the widest window to hit your pull temperature, or 250–275°F to save time. The sear surface must be very hot so the crust forms in 1–2 minutes per side, before heat pushes a gray band into the meat.
02How long does a reverse sear take?
About 45–75 minutes for a 1½–2 inch steak, plus a few minutes to sear. A 1½-inch steak usually spends 40–60 minutes in the slow phase. Cold weather, a fridge-cold start, a thicker cut and a lower cooker temperature all add time. Go by the probe rather than the clock, and raise the cooker to 275°F if you're running late.
03What temperature do you pull a steak for reverse sear?
Pull it 10–15°F below your target, about 115–120°F for medium-rare. The sear then carries it to about 130–135°F. For medium, pull at 125–130°F; for rare, at 105–110°F. Insert the probe from the side into the center of the thickest steak so the reading reflects the slowest-cooking spot.
04Is reverse sear better than searing first?
For thick steaks, yes. The slow start gives more even doneness from edge to edge and dries the surface, so the crust forms faster and darker. Searing first doesn't seal in juices; even doneness is what keeps a steak juicy. On steaks under 1 inch, a straight hot sear is quicker and works just as well.
05Do you rest steak after a reverse sear?
Barely. Slice after a minute or two. The outer layer isn't loaded with excess heat when the steak comes off, so carryover cooking is small and the center won't climb much. A short pause on the board lets the surface settle so juices don't run when you cut. Slice against the grain, and cut bone-in steaks off the bone first.
06Can you reverse sear in the oven?
Yes. Set the steak on a wire rack over a sheet pan in a 250°F oven and cook it to your pull temperature. Then sear it in a cast-iron skillet on the stove with the vent fan on. Use avocado or canola oil so the sear doesn't trip the smoke alarm, and add butter, garlic and thyme in the last 30 seconds.
07Can you reverse sear on a pellet grill?
Yes, and the slow phase is where a pellet grill shines. Run it at 225°F for the most smoke flavor, then sear on a direct-flame zone if your grill has one. Most pellet grills sear weakly because a baffle blocks the flame, so finish in a cast-iron pan on a side burner or the stove instead.
08Can you reverse sear a frozen steak?
It's possible, but the slow phase runs much longer and is harder to time. The outside thaws first while the center lags, so the probe reading climbs unevenly. Thaw the steak in the fridge first for predictable results, then salt it at least 45 minutes ahead so the surface is dry enough to crust quickly during the sear.
The Takeaway
Go low, pull early, then finish with a short, very hot sear. A thermometer and a really hot finishing surface are all it takes to get even pink from edge to edge.
Make sure your sear surface gets hot enough with our guide on how long to preheat a grill.
Written by
Marcus Reilly
Head Pitmaster & Lead Tester
Marcus Reilly is a KCBS Certified Judge with 15 years of competition barbecue. He leads SmokyHQ’s smoker, pellet, charcoal and kamado testing, so if you’re choosing a cooker for brisket, ribs or overnight smokes, his reviews tell you which ones hold temperature and which ones fall short.
- Smokers
- Pellet Grills
- Charcoal & Kamado
- Low-and-Slow BBQ
- Temperature Control
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