How to Master the Art of Reverse Searing Steak

Good steak is a culinary gem, often elusive on the grill. For every perfectly cooked steak, there seem to be countless others that fall short. If you find yourself struggling to master the art of grilling steak, you’re not alone.

Traditionally, grilling a steak involved searing it over direct heat. This method, widely endorsed in the outdoor cooking community, aimed to achieve a browned crust on the outside while keeping the inside medium-rare. However, this approach often resulted in a gradient of color throughout the meat. Although the outer layer may have been perfectly seared, the center lacked consistency, exhibiting shades of gray and pink rather than a uniform color.

Enter the reverse sear method.

The reverse sear method, pioneered in the 1970s by culinary pioneers Dr. Bruno Goussault and Chef Jean Banchet, has revolutionized the way we cook steak. By first slow-cooking the meat to temperature using the sous vide technique and then searing it afterward, this method ensures an even cook and color on the inside while imparting a delightful caramelized crust on the outside. Although it took some time for the technique to gain traction, it has become increasingly popular among pit masters and home cooks since the early 2000s.

Are you ready to elevate your steak game? Here’s how you can successfully reverse sear a steak using your Camp Chef products.

The Method

  1. Begin with a steak that is at least 1.5 inches thick (thinner cuts are better suited for the traditional searing method).
  2. Season both sides of the steak with salt and pepper.
  3. Preheat your pellet grill to 225°F.
  4. Slow-cook the steak on this lower heat until it reaches a temperature 10-15°F below your desired doneness (medium-rare is around 130-135°F).
  5. While the steak cooks, preheat the Sidekick Sear to high heat.
  6. Once the steak is ready for searing, place it on the heated Sidekick Sear (you can also use a cast iron skillet with some oil).
  7. Sear the steak for approximately 45 seconds on each side, flipping it once. You can also hold it sideways on the grates to sear the sides.
  8. Allow the steak to rest for a minute or two before serving. Then, savor every bite!
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The Advantages of Reverse Searing

  • Enjoy a steak with a consistent, even color throughout.
  • Achieve more reliable and consistent results.
  • Mastering the technique is easier than you might think.
  • Indulge in a tender, juicy interior.
  • Delight in a perfectly caramelized and seared exterior.

The Drawbacks of Reverse Searing

  • The method requires more time compared to simply searing a steak on a skillet for a few minutes.
  • Be prepared for your friends and family to start requesting your steak-cooking skills more frequently.

Can you think of any other drawbacks? We can’t find any. The reverse searing method is undeniably the way to go for your next steak dinner. While it may demand a little extra time, the reward of savoring a perfectly cooked steak makes every minute invested worthwhile.

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Video: Reverse Sear Method for Perfect Steak