How to Reverse Sear a Steak: Cook a Restaurant Style Steak

If you’ve ever wondered how steakhouses consistently serve perfectly cooked, incredibly juicy steaks with that dark, crusty bark on the outside — you’re not alone. The answer for many of them (whether they admit it or not) is the reverse sear method.

Reverse searing has become the gold standard among BBQ enthusiasts and serious home cooks, not just because it delivers better results, but because it puts you in control of the cook from start to finish.

In this post, we’ll break down what reverse searing is, why it works, and how to do it right — especially using the Blazn Pellet Grills and accessories available from M Grills. This isn’t just another steak recipe — it’s a masterclass in how to make better steak, period.

👉 Watch the full process in action:

What Is Reverse Searing?

Reverse searing flips the traditional order of cooking a steak. Instead of starting with high heat and finishing with a rest, you begin by slowly bringing the internal temperature of the steak up at low heat, then searing it at high heat at the end.

Traditional Sear vs. Reverse Sear:

Method	Start Temp	Finish Temp	Risk of Overcooking	Sear Control
Traditional Sear	Hot	Low	High	Harder
Reverse Sear	Low	Hot	Low	Precise

Reverse searing ensures a more even cook throughout the steak. Instead of a band of overcooked gray meat and a tiny rare center, you get edge-to-edge medium-rare (or whatever doneness you prefer), with a beautifully crisp crust created at the end.

Why Reverse Sear Works (A Bit of the Science)

The beauty of the reverse sear is that it separates two very different cooking goals:

Slow heating allows the interior of the steak to rise gently to your target temp without overshooting it.
High-heat searing caramelizes the outer layer through the Maillard reaction — a chemical process that creates flavor compounds and that signature brown crust.

When you combine those two elements, you get a steak that’s scientifically better. It’s not a gimmick — it’s just physics, heat management, and patience.

Why Pellet Grills Make It Even Better

Reverse searing can technically be done on a cast iron skillet or over charcoal, but nothing beats the consistency and control of a pellet grill, especially one from Blazn Grill Works.

Here’s why:

Precision Temperature Control: Dial in your smoke temp and sear temp with ease.
Consistent Smoke Infusion: Low-temp smoking imparts subtle wood-fired flavor before the sear.
Direct Flame Access (with the right setup): Blazn’s Direct Sear Kit lets you finish with intense, steakhouse-quality heat.
Versatile Racks: The Blazn Upper Pro Shelf gives you space for indirect cooking and smoke circulation.

These features make Blazn grills ideal for mastering reverse sear — not just executing it.

Getting Started: Equipment & Preparation

You don’t need a lot of gear to reverse sear, but a few tools will dramatically improve your results:

A thick steak (1.5"–2" minimum — ribeyes and tomahawks work great)
A Blazn Pellet Grill (like the Grand Slam or Grid Iron)
Meat thermometer or Blazn Probe
Optional: Direct Sear Kit and Grill Grate panels

Before you fire up the grill, bring the steak to room temperature for 30–60 minutes, and season it liberally with kosher salt (and pepper if you like). This allows for even cooking and better surface browning later.

The Reverse Sear Process (In Practice)

Let’s walk through it:

Smoke Low & Slow

Set your grill to 180–225°F
Place your steak on the Upper Pro Shelf (for ideal smoke circulation)
Insert your meat probe and monitor closely
Smoke until the steak reaches 20–25°F below your final target temp

Sear Hot & Fast

Crank your grill up to 400°F
If you’ve got the Direct Sear Kit + Grill Grates, now’s their time to shine
Sear for 90 seconds per side, rotating for grill marks
Pull the steak 5°F below your final internal temp (carryover cooking will finish it)

Rest

Let the steak sit 5–10 minutes before slicing
This allows juices to redistribute instead of running all over your cutting board

Serve

Slice against the grain
Bask in the silence as your guests take their first bite

Reverse Sear Steak Temperature: Know Your Targets

This is one of the most common questions we get, and for good reason. Here's your cheat sheet:

Doneness	Pull Temp	Final Temp After Rest
Rare	115°F	120°F
Medium Rare	125°F	130°F
Medium	135°F	140°F
Medium Well	145°F	150°F

Always measure with a reliable probe and trust the numbers, not just the feel. On a Blazn grill, temp control is one of your best assets.

Common Questions About Reverse Searing

Does the type of steak matter?

Yes. Thicker steaks (at least 1.5") benefit the most. A thin steak doesn’t have enough time to build layers of flavor during the smoke.

Can I use this method with other meats?

Absolutely. Pork chops, lamb, even thick-cut fish can benefit from the reverse sear process — just adjust temps accordingly.

What if I don’t have the Direct Sear Kit?

You can still reverse sear using cast iron or standard grates — just make sure they’re blazing hot. But the Grill Grate panels in the Blazn Direct Sear Kit give you steakhouse sear marks and a superior crust that’s hard to beat.

Final Thoughts: Smarter Grilling Starts Here

Reverse searing isn’t just a trend — it’s a technique rooted in control, precision, and great flavor. And when you pair it with an American-made Blazn Pellet Grill, you’re working with the best equipment to make it happen every time.

Whether you're cooking for yourself or showing off for friends, this method will deliver some of the best steaks you’ve ever made.

👉 Want to take your grill game to the next level?

Explore the Blazn Grand Slam and Grid Iron pellet grills — and see why pros and backyard pitmasters alike choose M Grills.

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