If you want steak that’s pink from edge to edge, juicy in the middle, and crusty on the outside — the reverse sear is your new best friend.

This method flips the traditional grilling order: cook low and slow first, then finish hot and fast. It’s foolproof for thick steaks, and ideal for BBQs, smokers, or even your oven. Here's how to do it right — with the right rubs to back it up.

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🥩 Step 1: Choose the Right Cut

• 🟢 Best for reverse sear: ribeye, sirloin, tomahawk, flat iron
• 🔴 Avoid with thin cuts (under 1 inch) — they’ll overcook fast

Thicker = better. You want enough volume to benefit from the slow cook and crusty finish.

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🧂 Step 2: Season It Properly

• SPG – Clean, classic, all-purpose rub (salt, pepper, garlic)
• Revolution – Deep, beefy flavour with a coarse grind — ideal for bark

How to apply: Coat your steak generously and let it sit in the fridge, uncovered, for 30 mins to overnight. This acts like a dry brine and boosts crust.

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🌡️ Step 3: Low & Slow Cook

• 🔥 Oven: Preheat to 110–130°C
• 🔥 BBQ/Smoker: Set for indirect heat
• 📍 Cook until internal temp hits 45–50°C for medium rare

Pro move: Use a meat probe or instant-read thermometer to track the temp — guessing is where steak goes wrong.

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🔥 Step 4: Finish with a Hot Sear

• 🔥 Use a cast iron pan, grill grate, or plancha
• 🕑 Sear 1–2 minutes per side — you want crust, not cook-through
• 🧈 Optional: Add butter, garlic and herbs for a 30-second baste

High heat is non-negotiable — you want that Maillard magic to hit fast and hard.

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🧈 Step 5: Rest, Slice, Enjoy

• ⏳ Rest 5–10 minutes under foil to keep juices in
• 🔪 Slice against the grain for tenderness
• ✨ Optional: Sprinkle with flake salt or a touch more rub

You’ve just nailed a steak that would turn heads at any steakhouse — and you did it in your back garden.

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🛒 Get the Rubs That Do It Right

Our Beef Rubs Collection is built for serious searing — coarse grinds, bold flavour, no filler.

• 💥 SPG for clean crusts and classic bark
• 💥 Revolution for competition-grade beef cooks

Tag @Smokey.Rebel with your #ReverseSear creations — we want to see those steak shots.

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❓FAQs – How to Reverse Sear Steak

What’s the best steak cut for reverse sear?
Thick ribeyes, tomahawks, sirloins, or flat iron steaks work best — anything at least 1 inch thick.

Can I reverse sear in the oven?
Absolutely. Use a low oven setting (110–130°C) and finish with a hot pan or grill.

Why use SPG or Revolution for steak?
SPG gives you that salty-savory crust, while Revolution brings bigger bark and deeper flavour. Use alone or layer both.

Do I really need to rest steak after cooking?
Yes — resting lets juices redistribute, making your steak more tender and less dry.

What internal temp should I aim for?
For medium rare, pull at 45–50°C during the slow cook, then finish hot to bring it up to ~54–56°C.