🔥 Master the Reverse Sear: How to Cook the Perfect Steak
Ever wondered how to cook a steak that's evenly done from edge to edge, with a deep, flavourful crust? That's what the reverse sear does best. It's one of the most reliable ways to cook a thick cut, and it suits a kamado or BBQ perfectly.
What is reverse searing?
Reverse searing turns the traditional method on its head. Instead of searing first, you:
- Cook the meat gently at a low temperature until it's almost done.
- Finish it over high heat to build a crust.
Low and slow, then hot and fast. The result is even doneness, a juicy interior and a golden crust.
Why it works
Searing first over high heat can overcook the outer layers before the centre is ready, leaving a grey band under the crust. Cooking gently first brings the whole piece up to temperature evenly, so the final sear only needs to brown the outside.
It also gives you more control. Because the meat cooks slowly, there's a wider window to hit your preferred doneness, and you can time the sear for when everyone's ready to eat.
Best cuts for reverse searing
The method works best on thick cuts, ideally 4 cm or more:
- Scotch fillet (ribeye)
- Sirloin and T-bone
- Tomahawk
- Eye fillet, whole or as thick steaks
- Lamb racks
- Thick-cut pork chops
Thinner steaks cook through too quickly in the first stage, so they're better seared the traditional way.
Buying from the supermarket? Check the label. Blade-tenderised or mechanically tenderised steaks should be cooked through, not served pink.
How to reverse sear on a kamado or charcoal BBQ
1. Season ahead. Season generously with salt and pepper. For the best crust, salt the steak and leave it uncovered in the fridge for a few hours or overnight. Otherwise, season and let it sit for 20 to 30 minutes before cooking.
2. Set up for indirect heat. Bring your kamado to 110–120°C with the heat deflector in place. On a charcoal BBQ, set up two zones with the coals on one side.
3. Cook low and slow. Place the meat away from the direct heat and insert a leave-in probe thermometer. Cook until it's 5–8°C below your target temperature:
- Medium rare: pull at around 46–50°C, finishing at about 55°C
- Medium: pull at around 52–55°C, finishing at about 60°C
Depending on thickness, this usually takes 30 to 60 minutes. Remove the meat and set it aside while you raise the heat.
4. Bring up the heat. Using heat-resistant gloves, carefully remove the deflector and open the vents to bring the grill to 260–300°C. On a kamado, always "burp" the lid when it's this hot: lift it a few centimetres for a few seconds before opening fully, to avoid a flashback.
5. Sear. Place the meat directly over the coals for 1 to 2 minutes per side, until well browned. Sear the fat cap and edges of thick cuts too.
6. Rest and serve. Because the meat was cooked gently, it needs only a short rest of around 5 minutes. Slice across the grain and serve.
On a gas BBQ? Light the burners on one side only for the low stage and cook with the lid down, then turn all burners to high for the sear.
Cooking pork? Reverse searing works well for thick pork chops, but NZ Food Safety advises cooking pork right through, so cook it fully rather than to the beef temperatures above.
Tips for the best result
Use a thermometer. It takes the guesswork out of both stages and is the single biggest factor in getting it right.
Pat it dry. A dry surface browns faster and better, so pat the steak with paper towels before searing.
Add a little smoke. A small handful of wood chunks, such as manuka or oak, during the low stage adds a gentle smoky flavour. Go easy, as smoke should complement the beef, not overpower it.
Enjoy the moment. The final sear is quick, loud and dramatic, which makes it a great crowd-pleaser.
Give it a go
Whether you're cooking on a Grandfire kamado, a charcoal BBQ or a gas BBQ, the reverse sear is one of the most rewarding techniques you can learn. It's simple once you've done it once or twice, and it turns a backyard dinner into something special.
Need a reliable thermometer, heat deflector or quality lump charcoal? Talk to the Hauland Lifestyle team, or explore our range of BBQs and accessories.
