The reverse sear is used to cook a thick steak – at least 1¼” to 1½” or more. The idea is that, without actually searing it, you cook the steak close to the final desired temperature. As a last step, you crank up the heat to caramelize and crust the meat.

The reverse sear technique has grown in popularity with home chefs as a way to imitate that of a fine steakhouse. But, here’s the catch. While a restaurant will typically use a grill and then throw the steak under a 1700° salamander for the final crusting, most home chefs don’t have that level of equipment.

Working off the backyard grill at home, the process of perfecting the reverse sear becomes more difficult. Once you bring the steak close to the desired temperature, you would have to set the meat aside while you prepare the grill for the final sear. There’s also the fact that if you’re cooking with SABER^® grill, your meat maintains its juiciness even at a high heat—rendering the extra effort required of the reverse sear obsolete.

If you enjoy trying out new grill techniques, there’s certainly nothing wrong with mastering the reverse sear. But if you’re looking for the taste of a fine restaurant steak delivered on your plate, a regular turn on the SABER^® grill will get the job done every time.

Steps to Reverse Sear a Steak

1. With the lid down, preheat grill with one burner on medium and the other burners turned off.  You want the grill to reach about 275 degrees Fahrenheit on the side furthest from the hot burner.
2. Let your steaks come to room temperature. Season as desired.
3. Insert an thermometer into the center of the steak and place the steak on the side of the grill where the burners are off.
4. Remove the steak from the grill when the internal temperature of the steak is about 120 degrees Fahrenheit. About 45-60 minutes, depending on the thickness of the meat.
5. Turn the burner to high heat and close the lid so that the grill and pan heats up.
6. Put the steak on the grate above the hot burner and sear for two minutes on each side.
7. Check the internal temperature. If the internal temperature isn’t to your preferred doneness, put the steak on the cooler side of the grill (where the burners are off), close the lid and let the steak rest and cook to your liking.