Reverse-seared steaks

Reverse-seared steaks

A reverse-seared steak is cooked exactly as the name suggests


Instead of grilling the raw steak on a hot grill and then allowing it to come to the perfect core temperature at a low heat, you first cook the raw steak on as low a heat as possible until the core temperature is approx. 20°C less than the desired end temperature. You then place the steak on the hottest part of the grate and grill on a high heat on both sides for one to two minutes. This produces a steak with a uniform pink core, without the grey edge that often occurs when grilling normally. There are a few things you have to watch out for so that you get a really perfect steak. But it’s a great thing to cut into a steak that is a wonderful pink colour from one end to the other.

Bring your steak to room temperature

Depending on the thickness, you should take the steak out of the refrigerator approx. 30 minutes to one hour before you want to grill it.

Control the heat

Whether gas or charcoal, the temperature of your grill should be around 135°C. A four-flame model is ideal for a gas grill as this lets you create a sufficiently large heat difference between the side with the flame and the other three non-burning sides. You should heap up the coal to one side and then use the area of the grill without charcoal under it.

Using a digital grill thermometer with probe

When you follow this method of preparation, you always need to know the current core temperature of your meat. It’s worthwhile getting a thermometer like this as you are sure to get a lot of use out of it.

Hitting the sweet spot

Your digital thermometer probe should be positioned right in the middle of the steak when you start the reverse-searing processes. It’s therefore best to insert it through the side and not from above. Set the desired target temperature to 32°C to grill your steak medium.

Be patient

Your steak will still look raw once it has reached the desired core temperature of 32°C. Time to worry? No way. The thermometer doesn’t lie and your steak is cooked in the middle to 32°C.

Grill at a high heat

You now only need to set the gas grill to the hottest level and sear the steak from both sides for one to two minutes. If you’re using a charcoal grill, put your steak directly under the coals. To obtain a uniform crust on both sides, place the steak in a very hot cast iron frying pan on the grill. We recommend the TRU-Infrared 4 Burner Performance Gas Grill for reverse-seared T-bone steaks.
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