#Reverse searing a steak pro#

Next up, the reverse sear! In contrast with the regular sear method, this time we're searing at the end, for those last few couple of minutes before reaching target temp. Keep in mind that carryover temperature will keep cooking the meat for another 5º. Then pull it off the heat, and let it rest. This is where we'll cook it up to its target temperature (135✯ for a medium rare). Once you have seared it for about 2-3 minutes in total, pull the ribeye to the indirect heat side of the grill.

#Reverse searing a steak pro#

Pro tip: To get those beautiful diamond sear marks, sear, then rotate by 45 degrees, sear, then flip. First, we're placing the steak over direct heat, to give it that nice crusty outside.

This way we can move the steaks between the two temperatures. This means one side is directly above the heat source, while the other is further away from it, and benefits only from radiant heat. We set our grill up for two-zone cooking. To seal everything inside (as well as add some flavor), a quick coat of spray butter did the trick. To keep the integrity of this experiment, we went all out: we got identical ribeye steaks and seasoned them in the exact same manner: one layer of Dirty Bird Hot, then one layer of Texas Beef. There's only one way to know - do the experiment! So we did, so you don't have to. So, why the fuss? It all boils down to two factors: steak juiciness, and even cooking throughout the meat. The difference between regular and reverse searing is whether you do itĬooking the steak to your preferred doneness. This will result in a nice char on the outside while sealing the juices inside. Searing refers to the method of cooking the steak over high heat, on a pan, or directly over the coal bed. Let's go over the theory behind both techniques. The only difference being one was cooked with a regular sear, while the other was reverse seared. We did the experiment for all of you asking: two steaks, seasoned the exact same way and cooked on the same pit.