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Basics by The BakerMama: How to Reverse Sear a Steak

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  • Author: The BakerMama


In Basics by The BakerMama: How to Reverse Sear a Steak, I teach you a simple, two-step process to grilling the perfect steak every time.


  • Thick-cut steak (1.5-2 inches thick)


  1. For a gas grill, turn half of the burners on to low-medium. For a charcoal grill, light the coals only on one half. Heat to an internal grill temperature around 200-300°F.
  2. Place steak directly on grill grates on cool side, away from the fire. Cook until the steak reaches an internal temperature that is 10-15°F away from your desired steak doneness.
  3. Move the steak off the grill. Heat grill to the highest heat possible. Once it reaches full heat, return the steak to the hottest part of the grill.
  4. Sear the steak over high heat, flipping frequently (every 15-20 seconds), until crisp and charred all over (about 2-3 minutes total).


Steak Temperature Chart:

Rare: 120-125 degrees F
Medium-Rare: 130-135 degrees F
Medium: 140-145 degrees F
Medium-Well: 150-155 degrees F
Well Done: 160-165 degrees F