Reverse Seared Steak

////Reverse Seared Steak

Reverse Seared Steak

Reverse Seared Steak

This process is a bit counter-intuitive to the way we all learnt to grill steak, but once you understand it, it will likely become your preferred method, like it is mine.

The idea is simple, slowly get the internal temperature of the meat up to near the “doneness” you are looking for. In rough terms, something like this:

Rare: 45°C   (113°F)

Medium: 55°C   (131°F)

Well Done: 65°C   (149°F)

This process stresses the meat fibres less; it makes sure all the proteins have denatured and released their moisture into the cell and ensures that the meat is soft and luscious.

First, of course, get a great piece of steak! I’m using a grass fed Angus Porterhouse 2 inch thick!

I’ve set my Pellet BBQ up for 70°C (158°F), but you could do this on any BBQ, even in the oven.

I want to allow the steak to come up to the Internal temperature I want slowly, in my case Rare 45°C (113°F) then sear the colour on just before serving.

I’m placing the steak in a dish with some Ghee (Clarified Butter), this will act as a bath and prevent any part of the steak “cooking” more than any other or drying out, it will give me a gentle heat up phase. You could use Olive Oil instead of the Ghee; it’s just a vehicle for transmitting the heat slowly.


I put the dish with the steak in the side of the BBQ, away from the direct heat, so it just warms through slowly.

The steak was straight from the fridge, and with the BBQ running only 70°C (158°F) it takes the steak 45 minutes to come to where I want it 45°C (113°F).


Check the steak is at temperature using a meat probe, I use a Thermapen.

Remove the dish from the BBQ and increase the BBQ temperature to 200°C (392°F) to 260°C (500°F) for the searing.

Once the BBQ is up to temperature roughly ten minutes later, I remove the steak from its bath and pat dry with kitchen towel, season it if you like, then straight onto the grill to sear the plate colour on.

steak04.jpg  steaka01.jpg

I’ve cooked two steaks for you to look at; the first was seared for two minutes per side, the surface is heavily charred (I don’t mind that), the second is just perfect, seared for only one minute per side!

 Two minutes per side:

steak06.jpg  steak10.jpg

One minute per side:

steak08.jpg  aGrillt09.jpg


This technique is part of one of my monthly columns for StoryQue Magazine.



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