Reverse sear method — the perfect BBQ steak
Deel
The reverse sear method is the best way to perfectly grill a thick steak—ribeye, côte de boeuf, or picanha—to a rosy pink. First, slow cook at a low temperature, then sear at high heat. The result: an evenly pink interior with a spectacular crispy crust.
→ Reverse sear method — complete guide | Beef on the BBQ
Why reverse sear?
With the traditional method, you first sear and then cook. The problem: the outside cooks faster than the inside, resulting in a grey ring around the pink part. With reverse sear, you do the opposite—you first slow cook until just below the desired core temperature, and then sear quickly. The result: pink from edge to edge.
When do you use reverse sear?
Reverse sear works best with thick cuts of meat, at least 3 cm thick. Thin steaks are simply cooked directly over high heat.
- Côte de boeuf — ideal for reverse sear
- Ribeye of 3+ cm
- Picanha whole
- Beef tenderloin
Step by step
- Preparation: Apply your rub and let the meat come to room temperature. Which rub goes with which meat?
- Indirect cooking: Set the BBQ to 110°C indirect. Place the meat on the grate and cook until 8–10°C below the desired core temperature (e.g., 46°C for a medium rare final result of 56°C)
- Resting: Remove the meat from the BBQ and let rest for 10 minutes
- Searing: Set the BBQ to maximum heat (250°C+). Sear the meat for 1–2 minutes per side
- Serving: Serve immediately — no extra resting time needed
→ Core temperature beef | Direct vs indirect heat | BBQ temperatures & cooking times
Core temperatures for reverse sear
- Rare: cook indirectly to 42°C, final target 50°C
- Medium rare: cook indirectly to 46°C, final target 54–57°C
- Medium: cook indirectly to 54°C, final target 62°C
→ Measuring core temperature — how to do it right