Reverse Sear Method: The Perfect BBQ Steak
The reverse sear method is the best way to cook a thick steak—on the BBQ or in the oven. Instead of searing the meat first and then cooking it, you do the exact opposite: first slow cook at a low temperature, then sear briefly and hot. The result is a steak that is perfectly cooked from edge to edge, with a crispy, dark crust.
Why does reverse sear work better than the traditional method?
- ✅ Even cooking — no gray ring, perfect from edge to edge
- ✅ Better crust — the meat is drier after the low-temperature phase, allowing the Maillard reaction to occur faster and more intensely
- ✅ More control — you can precisely monitor the core temperature
- ✅ No resting time needed — after the low-temperature phase, the meat is already rested
Step-by-step: reverse sear on the BBQ
- Apply the rub — generously rub the steak with a dry rub or just coarse salt and pepper. Let it sit for at least 30 minutes.
- Set the BBQ for indirect heat — heat to 110–130°C (230-265°F). Coals on one side, steak on the other.
- Cook indirectly until almost at temperature — remove the steak from the BBQ when the core temperature is 5–10°C (9-18°F) below the desired final temperature. For medium-rare: remove at 50–52°C (122-125°F).
- Heat the BBQ to maximum heat — or use a cast-iron pan over the fire. As hot as possible.
- Sear the steak — 60 to 90 seconds per side at maximum heat. Turn regularly for an even crust.
- Serve immediately — resting time is not necessary thanks to the low-temperature phase.
Core temperatures for steak
| Doneness | Final temperature | Remove at |
|---|---|---|
| Rare | 48–50°C (118-122°F) | 43–45°C (109-113°F) |
| Medium-rare | 54–57°C (129-135°F) | 49–52°C (120-125°F) |
| Medium | 60–63°C (140-145°F) | 55–58°C (131-136°F) |
| Well done | 70°C+ (158°F+) | 65°C (149°F) |
Which rub do you use for reverse sear?
For steak, a simple rub works best: coarse salt, black pepper, and garlic powder. Our Memphis BBQ Rub or Tex-Mex Rub add extra depth without overpowering the steak flavor.