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There’s a certain satisfaction in slicing into a steak and seeing a pink center surrounded by a crisp crust. Anyone who has cut into what looks like a perfect steak, only to find an undercooked center or overcooked exterior, knows the frustration. The reverse sear technique is a popular method for achieving a beautiful crust, even doneness, and a tender bite. Once a secret of restaurant kitchens, this steak cooking method has transformed the steak game for home cooks who want restaurant-quality steaks and flavorful results every time.
Reverse searing flips the usual approach. Instead of exposing the meat to direct heat right away, the piece of meat is first cooked over indirect heat, slowly warming it through for a period of time. Only at the end is the steak moved to a hot grill or a blazing hot cast iron skillet for a brief, high-temperature sear that produces a crisp crust and deep flavor. This method works not just for beef steaks, but also for pork chops, beef roasts, porterhouse steaks, T-bone steaks, strip steak, ribeye, lamb racks, thick chicken breasts, and even salmon fillets. Thicker, marbled cuts deliver especially tender and flavorful results.
Traditional searing methods often start with a hot surface, hoping to lock in juices. In reality, the outside can become overcooked before the inside is ready, especially with thick cuts. The reverse sear technique avoids this by starting with a low-and-slow phase. The steak is cooked at a low temperature, usually 200 to 250°F, on a wire rack set over a baking sheet, placed on the middle rack of the oven or on a grill grate over indirect heat. This gentle approach lets the steak’s internal temperature rise gradually and evenly.
During the low-temperature phase, connective tissue gently breaks down and the steak retains more moisture. This slow cooking process is key for achieving a tender steak and is one reason generations of pit masters and top chefs recommend the reverse sear process for tender meat.
When the steak approaches its ideal internal temperature, it is time for the finishing sear. Moving the steak to direct heat using a hot grill, backyard grill, or a cast iron skillet creates thermal transfer that triggers a series of chemical reactions called the Maillard reaction. This process involves amino acids and natural sugars in the meat, producing complex flavors and a beautiful brown crust. The same reaction creates bold flavor and a crisp crust on pork, lamb, and salmon, not just steak.
Carryover cooking is something to keep in mind with the reverse sear method. After a quick, high-heat sear, the outer layers of the meat are extremely hot. Once the meat comes off the grill or skillet, this heat moves inward and causes the internal temperature to keep rising as it rests. Thicker cuts of meat experience more carryover cooking as heat from the surface travels inward during rest. This can cause the internal temperature to rise much more than with thinner cuts. This is why the meat should be pulled from the heat before you hit your target temp. We advise removing the meat 5 to 10°F before your target temperature to account for carryover cooking. Learn more about carryover cooking here.
Thick pork chops are one of the best candidates for reverse searing. Start with cuts at least 1.25 inches thick for the best results. Place them on a wire rack set over a baking sheet, then cook in the oven or smoker grill at 250°F over indirect heat. A wireless meat thermometer, like The MeatStick, should be inserted into the thickest part of the pork chop to monitor progress.
Transfer the pork chop to a hot grill or cast iron skillet for a quick sear, about 1 to 2 minutes per side. Rest for 5 to 10 minutes before slicing. This method delivers pork that is juicy and tender, with a golden, crispy crust.
Carryover cooking tip: Pull the pork chop from the skillet or grill when it reaches about 135°F, just under the target of 145°F. The internal temperature will rise as it rests and during the finishing sear.
Chicken breast can be a challenge because it dries out easily. The reverse sear technique provides a sure-fire way to achieve juicy, flavorful results. Begin with boneless, skinless chicken breasts that are at least one inch thick. Cook over indirect heat at about 250°F, using a smoker grill, gas grill, or oven with a wire rack and baking sheet setup.
Sear the chicken for about a minute per side on a hot surface, such as a cast iron skillet or hot grill grate. Rest for 5 to 10 minutes before slicing to preserve moisture. This method ensures a succulent texture and full, savory flavor.
Carryover cooking tip: Remove the chicken breast from skillet or grill when it reaches about 155°F. The temperature will continue to rise while you sear and rest, bringing it up to the safe range of 160 to 165°F.
Thick salmon fillets are well-suited for reverse searing, producing a flaky texture with a flavorful crust. Start by placing salmon fillets on a wire rack above a baking sheet or over indirect heat on a gas or charcoal grill. Cook at a low temperature until the internal temperature reaches about 115°F for a medium-rare finish.
Transfer the salmon to a hot grill grate or a cast iron skillet for a finishing sear. Sear for 1 to 2 minutes. Use a paper towel to pat the salmon dry before searing for the crispiest crust. Rest for 5 to 10 minutes before serving to keep it moist and tender.
Carryover cooking tip: Remove the Salmon from the skillet or grill when it reaches 125°F. As it rests it reaches 125 to 130°F for medium-rare, or up to 145°F if you prefer fully cooked.
Lamb racks and thick lamb chops are often found at steakhouse dinners and can be prepared with the reverse sear process for stunning results. Start with a rack of lamb, season it well, and cook over indirect heat at 225 to 250°F. Use a wireless meat thermometer to track progress.
Sear the lamb on a hot surface for 1 to 2 minutes per side. Rest for 5 to 10 minutes before slicing for the perfect balance between a juicy, tender inside and a savory crust on the outside.
Carryover cooking tip: Remove the lamb from the grill or skillet when it reaches 125°F for medium-rare. The temperature will rise as you sear and rest the meat, finishing at 130 to 135°F.
Beef Steaks: Edge-to-Edge Perfection
Finish the steak with a brief sear on a hot grill, grill grate, or cast iron skillet. Sear for 1 to 2 minutes per side. Rest for 5 to 10 minutes before slicing to allow juices to redistribute for a tender, flavorful steak.
Carryover cooking tip: Remove the steak from the skillet or grill when it is about 125°F. Carryover cooking and the final sear will bring it up to 130 to 135°F for medium-rare.
Reverse searing is especially effective with thicker cuts of meat, including porterhouse steaks, T-bone steaks, strip steak, ribeye, prime beef, beef roasts, and lamb racks. Marbled steaks with good fat distribution develop the best flavors and texture during the slow cooking phase.
Not every cut is right for the reverse sear process. Thin steaks like skirt steak, flank steak, and flat iron steak cook too quickly and benefit more from traditional high-heat searing. Thin pork chops, minute steaks, and most ground meats also reach their target temperature too fast, making the low-and-slow phase ineffective and risking dryness. Whole chickens are not suited to the reverse sear technique either. The rounded shape and uneven thickness prevent an even sear, and only a small portion of the surface ever touches the pan or grill at once. For whole birds, spatchcocking and grilling or roasting at moderate to high heat provides crisp skin and juicy meat. For all these cuts, direct high heat with a hot grill or cast iron skillet from start to finish is the preferred method.
An instant-read thermometer can be clunky and requires repeatedly opening the oven or grill to check the temperature. This lets out heat and interrupts the cooking process, which is a problem when reverse searing thick cuts of meat that need precise timing. Using a wireless meat thermometer like The MeatStick takes out the guesswork by tracking the internal temperature of meat the entire time. This makes it much easier to pull your meat at the exact right moment for each stage, both before the final sear and when it is ready to rest. Reverse searing becomes foolproof, and you get perfect meals every time.
Pat meat dry with a paper towel before searing for a crisp crust.
Choose cuts at least 1.25 inches thick for the reverse sear process.
Rest meat after searing to preserve tenderness and flavor.
Avoid overcrowding for a better sear.
Reverse searing has earned its place among the preferred methods for cooking steak and other premium cuts. The combination of a slow, indirect heat phase followed by a finishing sear produces an authentic steak dinner with bold flavor, a perfect sear, and a tender bite. Paired with a wireless meat thermometer and proper resting, this process is the sure-fire way to impress at any backyard grill session or special occasion.
If you’re ready to level up your cooking, the reverse sear technique is a game-changer for steak, pork, chicken, lamb, and salmon. With a wireless meat thermometer and a few simple steps, you can get results at home that rival your favorite steakhouse. Try it for your next cookout and taste the difference for yourself.
What is reverse searing?
Reverse searing is a cooking technique where meat is cooked slowly over low, indirect heat until nearly done, then finished with a high-heat sear for a flavorful crust and even doneness.
Which cuts of meat are best for reverse searing?
Thicker cuts like ribeye, strip steak, T-bone, porterhouse, prime beef, beef roasts, pork chops, and lamb racks work best. These cuts benefit from gentle, even heating before the final sear.
Can you reverse sear pork, chicken, or salmon?
Yes, the reverse sear method works well for thick pork chops, chicken breasts at least one inch thick, and thick salmon fillets. Thicker pieces produce the best results.
What meats should you not reverse sear?
Thin steaks like skirt steak, flank steak, and flat iron, thin pork chops, most ground meats, and whole chickens do not benefit from reverse searing. These cuts cook too quickly or unevenly for the technique to work well.
Why do you need to pull meat before the target temperature?
Meat continues to cook after being removed from the heat because of carryover cooking. Pull your meat 5 to 10°F before your target temperature so it finishes perfectly as it rests.
How does a wireless meat thermometer help with reverse searing?
A wireless meat thermometer tracks the internal temperature and sends alerts to your phone. This makes it easy to pull your meat at the right moment, even for thick cuts, and you do not need to open the oven or grill.
Can you reverse sear on a gas or charcoal grill?
Yes. Set up one side of your grill for high heat and the other for low heat. Cook the meat on the cool side first, then move it to the hot side for the final sear.
Is reverse searing better than traditional searing?
Reverse searing is preferred for thicker, premium cuts because it gives you more control, an even doneness, and a better crust. Traditional searing works better for thinner cuts that cook quickly.
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