Recipe: How to reverse sear a steak



Home-cooked steak perfection can be yours with our guide to the perfect reverse sear. Gently cook your meat to the perfect temperature in a warm BBQ before finishing on a screamingly hot grill. 


  • A really thick steak - at least 2.5cm thick if not more. Bone in ribeye works great!
  • Your favourite BBQ steak rub. We love Hardcore Carnivore Black, and Ancho Espresso also has a lot of fans. A good lashing of salt and pepper will also work just fine.


  1. Preheat a smoker or indirect BBQ to 135 Celsius/275 Fahrenheit.
  2. Apply a generous amount of rub or seasoning to your steak and place in the smoker.
  3. Smoke until an internal temp of 50-55 Celsius (125-135 Fahrenheit) depending on your preference of "doneness." As always, you're cooking to temperature, but this will usually take around 45-60 minutes.
  4. Once your steak reaches the desired temperature, remove it from the smoker and rest for 10-15 minutes under foil.
  5. While the steak rests, prepare a smoker/grill (such as a Weber or a PK Grill) for very hot direct grilling. Alternatively, you can heat a skillet or heavy based pan to screamingly hot temperatures on the stove. 
  6. Remove the rested steak from the foil and sear on the hot grill or pan for one minute each side.
  7. Serve immediately!

Doneness Guide

  • Rare: 50-55 Celsius (120-130 Fahrenheit)
  • Medium Rare: 55-57 Celsius (130-135 Fahrenheit)
  • Medium: 60-65 Celsius (140-150 Fahrenheit)
  • Medium Well: 68-74 Celsius (155-165 Fahrenheit)
  • Well Done: We can’t be friends!