How it works
The reverse sear technique starts by cooking the meat slowly over indirect heat on your BBQ. This gentle cooking phase allows the internal temperature to rise steadily and evenly, reducing the risk of overcooking the outer layers before the centre reaches the desired doneness. Using a reliable meat thermometer is essential here to monitor the temperature closely and avoid overshooting the target. Once the meat is just shy of the target internal temperature, remove it from the indirect heat and let it rest briefly if needed. Resting allows the juices to redistribute and the temperature to stabilise. After resting, transfer the meat to a very hot direct heat zone on the BBQ or use a cast iron pan or plancha for the final sear. This high heat quickly forms a caramelised crust, locking in flavour and giving the meat an appealing texture without cooking it further inside. The key to success with reverse searing lies in patience and temperature control. Drying the surface of the meat before the sear is crucial to achieve a clean crust. Avoid rushing the initial slow cook or starting the sear too early. With practice, this method delivers consistent results, maximising flavour and texture while keeping the cooking process manageable and straightforward.
Best for
- thick steaks
- even doneness
- better crust control
Common mistakes
- Not using a thermometer and overshooting the gentle phase
- Searing too early and burning before the centre is ready
- Not drying the surface before searing
- Using insufficient heat for the final sear