Reverse Sear — The Technique for a Perfect Steak Every Time
The Reverse Sear method has become the go-to technique in the grilling world. Cook low and slow, then finish with an aggressive sear. Here's how to nail it.
Reverse Sear flips the traditional method: instead of searing first and finishing with indirect heat, you start with low indirect heat and finish with an aggressive sear.
Why Does It Work Better?
When you cook slowly at low heat, the steak reaches a completely uniform temperature throughout. The final sear creates a perfect crust on the outside, while the interior stays the exact shade of pink you wanted — edge to edge.
The Recipe
- Thick steak (3–4 cm / 1.2–1.5") — ribeye, T-bone, or filet
- Coarse salt + coarse pepper
- Butter, garlic, and thyme for basting
Heat the grill with the Slow 'N Sear® to 120°C (250°F). Place the steak on the cool side until the internal temperature reaches 52°C (126°F). Remove, open the air vents fully, and move to direct sear — 90 seconds per side.
This technique works perfectly with any SNS Grills kettle and the Slow 'N Sear® system. The defined two-zone setup makes Reverse Sear effortless. Shop the full range at snsgrills.co.il.
