The Advantages of Reverse Searing

Reverse searing is the best method for cooking meat or poultry that is over an inch thick. It stays tender and juicy, and the interior is cooked evenly throughout.

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You don’t run the risk of the meat becoming overcooked on the outside before it’s done on inside, and because it’s cooking slowly, it’s easier to reach the internal temperature you after.  

You can still get the delicious dark brown crust that we all love, because you will sear at the end of the cooking process. What you won’t have is that layer of overdone meat just below the surface of the crust, and that’s a big plus!
 

How Do You Reverse Sear?


Beef, Pork, and Other Meats

Season the meat according to your recipe.  Set up the grill for two zone cooking.  If you’re using a charcoal grill, try the snake setup. Preheat it to 225-250℉.  Place the meat over indirect heat, close the lid, and cook it until it registers approximately 20℉ below the desired final temperature.  For example, you will remove steak when the internal temperature reaches 115℉ (for medium rare), and pork chops when the internal temperature is 130℉.  The meat’s temperature will rise around 10℉ while resting and 10℉ more while searing.  Make sure to use a reliable instant-read thermometer to check the internal temperature.

Once the meat reaches the target temperature, take it off the grill and let it rest.  For gas grills, crank the heat up to high.  For charcoal grills, heat more charcoal in a chimney starter and add it to the grill to create a zone for direct high heat.  Put the meat back on the grill and let it sear for approximately two minutes on each side.  Look for a deep golden brown color on the exterior.  Remove the meat from the grill and serve.


Poultry

Cooking poultry is a bit different than cooking meat, especially when you are cooking with the skin on. Season the bird as desired. Set up your grill for two zone cooking, and preheat it to 275 - 350℉.  This higher temperature will ensure that the skin browns up nicely.  Place the poultry over indirect heat, and cook it until it registers approximately 150℉. Move the poultry over direct medium heat and let it sear for approximately two minutes per side.  You want the skin to be crispy, but watch it closely while searing to prevent burning. Before serving, make sure the internal temperature reaches at least 165℉.

Reverse searing takes a little more time, but the results are well worth the extra effort.  


Now You Try It!

This steak recipe is perfect for reverse searing.  I made it for my neighbors this past weekend, and everyone said it was absolutely the best steak they have ever had.  It really was fantastic, if I do say so myself!  Serve it with a good glass of red wine, and enjoy the accolades.


Reverse Seared Ribeye Steak the Grill Beast Way


What You’ll Need

2 prime ribeye steaks 1½ inches thick (approximately 1½ pounds each)
Kosher salt
Fresh ground pepper


Let’s Do It!

The Advantages of Reverse Searing

The Advantages of Reverse Searing

Set up the grill for two zone cooking, and preheat it to 225℉.  Salt and pepper the steaks on both sides and place them on the grill over indirect heat.  Close the lid, and let the steaks cook for 25 minutes.  Flip them over, put the lid back on, and let them cook for 20 additional minutes. At this point, check the internal temperature with an instant-read thermometer. Let the steaks cook until they reach 115℉. (The total cook time to this point should be between 45 and 70 minutes.) Remove them from the grill and let them rest.  A note of caution:  watch the grill temperature closely and keep it between 225 and 235℉. You want the steak to cook low and slow so you get all the benefits of the reverse sear.

The Advantages of Reverse Searing

While the steaks are resting, preheat the grill to high.  If using a charcoal grill, you may need to add more hot charcoal.  Put the steaks back on the grill and let them cook over high heat for two minutes on each side.  When the steaks are deep golden brown on both sides, remove them from the grill and serve.  

The Advantages of Reverse Searing

The Advantages of Reverse Searing 

Drop us an email at info@grillbeast.com and let us know how you like reverse searing. You’re going to feel like a true pit master with this technique!