Reverse Sear Method
Cook thick steaks low and slow first (indirect heat to 50°C internal), then sear at maximum heat for 1-2 min/side. The result: edge-to-edge even doneness with a blazing crust. The best way to cook a thick steak.
Reverse Sear Method
Cook thick steaks low and slow first (indirect heat to 50°C internal), then sear at maximum heat for 1-2 min/side. The result: edge-to-edge even doneness with a blazing crust.
By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Photo by Luis Quintero on Pexels
Quick Answer
Cook thick steaks low and slow first (indirect heat to 50°C internal), then sear at maximum heat for 1-2 min/side. The result: edge-to-edge even doneness with a blazing crust.
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What is reverse sear method?
Cook thick steaks low and slow first (indirect heat to 50°C internal), then sear at maximum heat for 1-2 min/side. The result: edge-to-edge even doneness with a blazing crust. The best way to cook a thick steak.
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Weber Grill Skills
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AmazingRibs.com
The science of BBQ — temperature guides, techniques, and recipes backed by food science.
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Mad Scientist BBQ (YouTube)
Jeremy Yoder's detailed BBQ experiments and science-based cooking methods.
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