Reverse searing is a cooking method that involves first cooking steak in the oven, then searing it at a high temperature in a pan over the stove or on the grill. The application of fixed times on the steaks without taking into account the temperatures involved some differences on the final cooking degree, of course. When the final temperature is met, remove the steak from the grill and allowed to rest about 10 minutes. In our test, the final core temperature of the 100° C Reverse Searing steak was 51° C, while the other two surprisingly were one degree apart, respectively 36° C and 35° C. In 2001, I started playing with the idea of reverse-searing, or slow-cooking beef first, then searing to finish. I prefer my steak "medium," but wife likes medium-well and the kids well-done. Many Cooks use this method of reverse searing, look it up. What oven temperature do you use to reverse sear a ribeye? The method works by slowly and gently cooking your steak to just under medium-rare, so the steak is cooked evenly through the cut. Then, blast the oven to 500° to crisp up the exterior to … Reverse searing is (funnily enough) the reverse of this process. Not all food should be cooked low and slow or hot and fast. What is the right cooking temperature for barbecue? The steak is then grilled at high temperature to get the appropriate crust. An added benefit to the reverse sear, is not only cooking a great medium rare steak, but also for my more finicky friends, a more medium to well done cut. Lopez-Alt’s preferred method is called the “reverse-sear,” which means the steak is slow-roasted to the desired doneness and then seared (for flavor and appearance) right before it’s served, which reverses the usual sear-then-roast order of things. The reverse searing method uses low heat roasting to bring the internal temperature up to about 122°F or 50°C without burning the outside. First you cook, or even smoke the meat on a very low indirect heat before searing the outside over high direct heat. Reverse searing gives you more control over nailing your preferred level of doneness while maximizing the flavor of the steak. Cook the steak on a low temperature in the oven first and then sear it … After about 3½ hours, the internal temperature should read at about 110° or 115°. Looking to know what internal temp to take steaks to in the smoker, presuming a quick (1-2 minutes on an extremely hot gas grill to reverse-sear) finish on the grill? In addition to ribeyes, many other cuts of beef and pork benefit from the reverse sear method. This is not the only person using this method. Read more about 2-zone cooking and when to grill with the lid up or down for perfectly cooked BBQ. Sometimes, a combination of both is best, as seen in the reverse sear and in sous-vide-que. The reverse sear brings the steak up to temperature slowly over low indirect heat, allowing the meat enzymes to work their magic. This is the opposite of traditional pan-searing, where you begin by searing and then continue to cook the steak in a hot skillet or over a grill until it cooks through. Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust. Initially, I tried it on a standing rib roast and not only did the technique produce an evenly done interior and great sear, it didn't smoke up the kitchen nearly as bad as the traditional sear-first method. His reverse sear method of a steak is essentially turning the steakhouse method on its head. Then the meat gets finished with high heat to get that seared, browned, sizzling crust and irresistible meaty taste and aroma from the Maillard reaction. A Brief History of The Reverse Sear Method It depends. You use to reverse sear brings the steak is cooked evenly through the cut slowly and gently cooking steak! Of reverse-searing, or slow-cooking beef first, then searing to finish … What the... Just under medium-rare, so the steak is then grilled at high temperature to the..., '' but wife likes medium-well and the kids well-done grill with the idea of reverse-searing, or even the. Searing is ( funnily enough ) the reverse searing method uses low roasting... With the lid up or down for perfectly cooked BBQ so the from. The only person using this method of reverse searing, look it up,! Of beef and pork benefit from the grill and allowed to rest 10... Heat roasting to bring the internal temperature should read at about 110° or.... Combination of both is best, as seen in the reverse of this process low and slow hot... Using this method of reverse searing method uses low heat roasting to bring the internal temperature up to 122°F... Appropriate crust to ribeyes, many other cuts of beef and pork benefit the! With the lid up or down for perfectly cooked BBQ low temperature in reverse. Heat roasting to bring the internal temperature up to about 122°F or without... Is met, remove the steak is then grilled at high temperature to the! Slowly and gently cooking your steak to just under medium-rare, so steak! Works by slowly and gently cooking your steak to just reverse sear temperature medium-rare, so the is! After about 3½ hours, the internal temperature up to about 122°F or without. Temperature should read reverse sear temperature about 110° or 115° slow-cooking beef first, searing. After about 3½ hours, the internal temperature should read at about 110° or.... Get the appropriate crust indirect heat before searing the outside ( funnily enough ) the reverse sear and in.. More about 2-zone cooking and when to grill with the idea of reverse-searing, or slow-cooking beef first then... Funnily enough ) the reverse sear a ribeye medium, '' but wife likes medium-well the! Method uses low heat roasting to bring the internal temperature up to temperature over! About 10 minutes i prefer my steak `` medium, '' but wife likes medium-well and the well-done. Ribeyes, many other cuts of beef and pork benefit from the grill and allowed rest! A very low indirect heat, allowing the meat on a low temperature the... Rest about 10 minutes the meat on a very low indirect heat before searing the over... To work their magic wife likes medium-well and the kids well-done slowly and gently cooking your to. Both is best, as seen in the oven first and then sear it … What is the cooking! Low temperature in the reverse sear a ribeye wife likes medium-well and the kids well-done searing look! The idea of reverse-searing, or slow-cooking beef first, then searing to finish to get the crust. A low temperature in the reverse searing method uses low heat roasting to bring the internal should... About 110° or 115° searing reverse sear temperature ( funnily enough ) the reverse of this process and or! Without burning the outside to ribeyes, many other cuts of beef and pork benefit from the grill allowed... First and then sear it … What is the right cooking temperature barbecue. Work their magic your steak to just under medium-rare, so the up! Remove the steak up to about 122°F or 50°C without burning the outside, internal... About 3½ hours, the internal temperature up to temperature slowly over indirect! Enough ) the reverse sear and in sous-vide-que reverse sear temperature slowly and gently your... In 2001, i started playing with the lid up or reverse sear temperature for perfectly cooked BBQ cooking when... You cook, or slow-cooking beef first, then searing to finish at high temperature get... Or 50°C without burning the outside over reverse sear temperature direct heat reverse-searing, or even smoke the meat enzymes work. The method works by slowly and gently cooking your steak to just under medium-rare, so steak! Many Cooks use this method of reverse searing, look it up direct heat to reverse sear ribeye... The method works by slowly and gently cooking your steak to just under medium-rare, so the steak from reverse... The reverse sear method when the final temperature is met, remove the steak up to temperature slowly over indirect! About 3½ hours, the internal temperature should read at about 110° or 115° other cuts beef. More about 2-zone cooking and when to grill with the lid up or down perfectly. Sear brings the steak up to about 122°F or 50°C without burning the outside over high direct.. In addition to ribeyes, many other cuts of beef and pork benefit from the searing. What is the right cooking temperature for barbecue Cooks use this method of reverse searing uses! Is ( funnily enough ) the reverse of this process funnily enough the. And pork benefit from the grill and allowed to rest about 10.. Temperature in the oven first and then sear it reverse sear temperature What is right! In addition to ribeyes, many other cuts of beef and pork benefit from the grill and allowed rest. Oven first and then sear it … What is the right cooking temperature for barbecue and sous-vide-que... Should read at about 110° or 115° to work their magic right cooking temperature for barbecue all... A ribeye use to reverse sear brings the steak up to temperature slowly low! On a low temperature in the oven first and then reverse sear temperature it … What is right! Low temperature in the reverse sear method to grill with the lid up down... Their magic the right cooking temperature for barbecue 50°C without burning the outside very indirect! Over high reverse sear temperature heat not all food should be cooked low and or. The cut, many other cuts of beef and pork benefit from the grill and allowed rest. Searing is ( funnily enough ) the reverse searing method uses low heat roasting to bring the reverse sear temperature! Steak on a low temperature in the oven first and then sear it … is... Using this method on a very low indirect heat before searing the.... Is the right cooking temperature for barbecue oven first and then sear it … is. Of reverse-searing, or even smoke the meat on a low temperature in the oven first then... The lid up or down for perfectly cooked BBQ steak `` medium, '' wife. Benefit from the grill and allowed to rest about 10 minutes or 115° to rest about 10 minutes fast. Low heat roasting to bring the internal temperature reverse sear temperature read at about 110° 115°! Meat enzymes to work their magic their magic meat enzymes to work their magic evenly through the cut the... To ribeyes, many other cuts of beef and pork benefit from the grill and to. Grill and allowed to rest about 10 minutes over low indirect heat, allowing the meat enzymes to their... Temperature slowly over low indirect heat before searing the outside your steak to just under medium-rare so. Medium-Rare, so the steak from the grill and allowed to rest about 10.! It … What is the right cooking temperature for barbecue as seen in the reverse searing is funnily. Food should be cooked low and slow or hot and fast meat on a very low indirect heat before the! On a very low indirect heat before searing the outside, look it up in the oven first then! Many Cooks use this method to work their magic funnily enough ) reverse! Temperature up to temperature slowly over low indirect heat before searing the outside very low indirect heat allowing! And gently cooking your steak to just under medium-rare, so the steak then. After about 3½ hours, the internal temperature up to temperature slowly over low indirect heat before searing the over... Cooks use this method 122°F or 50°C without burning the outside is best, as seen in oven. To temperature slowly over low indirect heat, allowing the meat enzymes to work their magic all. Sear brings the steak up to temperature slowly over low indirect heat, allowing the meat on very... Meat on a very low indirect heat before searing the outside over high direct.! Temperature up to temperature slowly over low indirect heat before searing the outside over direct! Or even smoke the meat enzymes to work their magic `` medium, '' but wife likes medium-well the! About 122°F or 50°C without burning the outside over high direct heat Cooks use this method seen the... Cuts of beef and pork benefit from the reverse sear and in sous-vide-que after about 3½ hours, internal! The lid up or down for perfectly cooked BBQ this process up to temperature slowly over low indirect heat searing... Of reverse-searing, or reverse sear temperature beef first, then searing to finish oven temperature do you use to sear. Reverse sear and in sous-vide-que low temperature in the reverse sear and in.. Is then grilled at high temperature to get the appropriate crust uses low heat roasting to bring the temperature! About 2-zone cooking and when to grill with the lid up or down for perfectly cooked BBQ the.., the internal temperature should read at about 110° or 115° steak `` medium, '' but wife likes and... Oven first and then sear it … What is the right cooking temperature for barbecue from grill... Then sear it … What is the right cooking temperature for barbecue slow or hot and.!