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Reverse Sear What Is It
This is Reverse Sear

Reverse Sear what is it?

After talking with a few folks there seem to be 2 schools of thought here.
1. Do a sear on your meat then smoke it.
2. Smoke your meat, and then do your sear.

I got 1000’s of responses on both options so I thought I would do some research on it. I am not going to go into the science of it, but more into the “How To” of it… 

Here is what I have learned. There are 100’s of ways of doing this and your steak houses use both methods indoors. We are going to do this outside on pellet grills because I hear folks say that you can’t sear a steak on a pellet grill. Wrong, these are 2 ½ inch thick sirloins done using both methods on some of my pellet grills.

A reverse sear is when you smoke your meat first then finish it off with a hot quick sear. There are two ways to do the finishing sear. 1 is with a cast iron griddle or skillet, the other is using grill grates. You can use either; I did both here to show you. Using grill grates you get the diamond grills marks or as I call them flavor bars. On a griddle the whole steak caramelizes and turns that beautiful mahogany brown.

This process is known as the Maillard reaction and is responsible for the savory flavor and beautiful mahogany brown color of roasted meats.

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And “Reverse Sear What Is It?”

Reverse Sear What Is It
In The Smoke

This process is best for large cuts of meat this sirloin was 2 ½ inches thick. We want to smoke our steaks at 250 degrees (122c) until we reach an internal temperature of 120 degrees (48c) about 45 minutes. You can wing it with your temperatures if you don’t have anything to check with. Man has been cooking for 1000’s of years without any kind of thermometers. But, I like more control especially with the cost of good meat. On this cook I used
Maverick’s Ready Check for a real time reading. Then the PT-100 for instant read (Our Store) and the laser for checking the Grill Grate/griddle temps.

Reverse Sear What Is It
My Maverick Line Up

When your steaks reach 120 degrees (48c) pull them and let them rest as the grill grates and/or griddle heat up. I set my grills on 500*  (260c) for this and was screaming hot in 10 minutes.

Reverse Sear What Is It
We’ll do the Lodge Cast Iron Griddle 1st.

On a Griddle the Whole Steak Caramelizes and Turns that Beautiful Mahogany Brown

I did this steak for two minutes per side, these were almost medium rare. If you like it cooked more just add a minute or two to your cooking time. My cast iron griddle temp was 500* (260c)..

Reverse Sear What Is It
Lookin So Good

Now let’s look at the grill grates, keep in mind these can be the grates your grill comes with but I like the way these cook.

Reverse Sear What Is It
2 Minutes per Side with a Quarter Turn at the 1 Minute Mark


Reverse Sear What Is It


Reverse Sear What Is It
Grill Grate verses Cast Iron


Reverse Sear What Is It
This is a Cut of Both, Let’s Eat!


You may enjoy the video;

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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This Post Has 4 Comments

  1. Really like all your recipes,hope to live long enough to make everything

    1. Thank you Ron, I hope you do also…

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