The Method

1. Choose a steak that is at least 2 inches thick (thinner cuts than this will cook too quickly and work better with the traditional searing method).

2. Season both sides of the steak with salt and pepper.

3. Preheat your pellet grill to 225° F

4. Cook the steak on this lower heat until it hits 10-15° below your desired temperature (medium-rare is 130-135° F).

5. While the steak cooks, preheat the Sear Box to high heat.

6. When the steak is ready for searing, place it on the heated Sear Box (a cast iron skillet with some oil will also work).

7. Sear for about 45 seconds on one side, then flip and repeat. You may hold it sideways on the grates as well to sear the sides.

8. You can serve immediately or let it rest for a minute or two. Either way, enjoy!

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The Pros of Reverse Searing

• True, even color throughout the meat

• More consistent and reliable results

• Easier to master

• Tender, juicy interior

• Caramelized, seared exterior

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The Cons of Reverse Searing

• Takes more time than throwing a steak on a skillet and searing for a few minutes.

• Your friends and family might start asking you to cook steaks for them all the time.

Any other cons? We can’t think of any.
 
The reverse searing method is truly the way to go for your next steak dinner. It’s a surefire way to hit the perfect temp and the perfect sear at the same time. If you have a little extra time to give it a shot, the steak you’ll be tasting will be worth every minute.

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Credit: campchef.com