The reverse sear method delivers edge-to-edge perfection that's impossible with traditional high-heat cooking. Low and slow first, then a blazing hot sear. This is how steakhouses do it.
Equipment You'll Need
Ingredients
- 2 ribeye steaks (3cm thick, 350-400g each)
- Flaky sea salt
- Freshly cracked black pepper
- 50g butter
- 3 garlic cloves, crushed
- Fresh rosemary and thyme
Method
Remove steaks from fridge 1 hour before cooking. Season generously with salt.
Set up grill for two-zone cooking: indirect side at 120°C, direct side as hot as possible.
Place steaks on indirect side. Insert probe thermometer into thickest part.
Cook until internal temp reaches 50°C for medium-rare (about 25-35 minutes).
Remove steaks and rest while you crank up the entire grill to maximum.
Sear steaks over direct heat for 60-90 seconds per side until deeply browned.
In a cast iron pan on the grill, melt butter with garlic and herbs. Baste steaks.
Rest for 5 minutes, slice against the grain, and serve.
Pro Tips
- 💡Thick steaks (3cm+) are essential for reverse sear - thin steaks will overcook
- 💡Pull steaks 3-4°C below target temp as they'll continue cooking
- 💡A good instant-read thermometer is crucial for the sear phase
- 💡Let the grill get screaming hot before the final sear
