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Reverse sear steaks turn out perfect every time!
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5 from 1 vote

reverse sear steaks

Get on the reverse sear steak bandwagon. You won't regret it.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main
Cuisine: bbq
Servings: 4
Author: glebekitchen


  • 4 Sirloin striploin or rib steaks, one inch thick (or more)
  • Salt
  • Pepper coarsely ground


  • Take your steaks out about an hour before it's time to cook. Let them warm up a bit. Have all your sides prepped.
  • Pre-heat your grill to 225 to 250F. 
  • Season the steaks with salt and pepper.
  • Grill the steaks at 225-250F until an instant read thermometer inserted in the thickest point in the steak reads around 110F. This will take somewhere around 10 minutes so pay attention. Remove the steaks and tent with foil.
  • Turn the grill up to max. Let it get nice and hot. I did the steak in the picture at somewhere around 600F. 
  • Once the grill is screaming hot return the steaks to the grill and cook 1 to 2 minutes per side. Time depends on the target temperature. 
  • When you reach the temperature that corresponds to the guideline below remove the steaks from the grill. Tent with foil and let rest for 5-10 minutes.


When you take temperature readings insert the thermometer from the side of the steak. That's good advice for any steak or chop. You can be sure you are in the centre if you come in from the side - coming in from the top or bottom is almost certain to give you an inaccurate read.
Check the temperature fearlessly. Poking meat with a temperature probe doesn't let all the juices out of the steak. Cooking meat to too high an internal temperature - that dries it out. It's the science of protein and heat - don't take my word for it - google it.
This is the temperature you pull the steaks at.
Rare 125F
Medium Rare 130F
Medium 140F
Final temperature will be around 5 degrees higher after resting. These aren't the "safe" government numbers mind you. They are the numbers that give you steaks that line up with what you are expecting.