How To Reverse Sear Steak On A Pellet Grill (Just 3 Easy Steps)

Want to know how to reverse sear steak your steak?

It’s the perfect method to use if you’re also smoking it!

It can be tricky to master, so make sure you follow my reverse sear method below!

What Do We Mean By ‘Reverse Sear’?

So what do we mean by a reverse sear?

It’s nothing fancy I promise, do the opposite of the traditional way you would usually cook a steak.

By this I mean start cooking the cuts of meat in the oven or grill with indirect heat and bring them up to the desired internal temp using a meat thermometer. 

When your steak has reached the internal target degree, it’s time to turn up the heat and sear at a high grill temperature to obtain the desired exterior crust. 

You see, it’s simple as we reverse the standard method of sealing at high heat first to doing this last. 

With that out of the way, let us analyze why this can be better.

What Are The Benefits Of Reverse Searing?

So why are we suddenly changing up what works? 

I’ll start explaining by asking you another question…

Do you prefer a thick steak but have accidentally overcooked it because you were too confident? 

I know I have, it happened the other day, and was left with a couple of dry ribeye steaks. I like to hot sear backward in these 2 scenarios.

When Is The Best Time To Reverse Sear?

Below are some of the reasons you might use the reverse sear method.

Cooking For A Group

I will be the first to admit I’m a perfectionist in the kitchen.

I want to provide my guests with the best of my skills even though that might mean a shortcut here and there. 

A tip for ensuring all the steaks are ready at the same time would be knowing they are at the target temperature first and then reverse searing to order. 

Ensuring the right internal temperature and then applying it to a hot grill will give you more control when dealing with a crowd.

This is because it’s a fail-safe knowing they are cooked through.

Then you can focus on delivering a nice crust that you can control easier in masses.

Cooking A Thick Cut Steak

A thicker steak like a tomahawk or a ribeye will take longer to cook.

Get the meat on those grill grates in direct heat after the internal temperature has been achieved with indirect heat.

What Do We Need To Reverse Sear?

So do we need anything special to reverse sear?

No, we don’t.

As long as you have a pellet grill, gas grill, charcoal grill, or an oven. 

(Basically equipment for indirect heat) as well as something for the direct heat like a hot cast iron pan then you’re A-OK.

There isn’t anything more you need than the standard for traditional cooking methods which is always great as it saves time and money.

Choosing A Steak To Reverse Sear

What steaks should I think about reverse searing?

Well, any beef steaks you can think that are cut thick and have a high-fat content that needs rendering.

Think these cuts of beef and beyond! NY Strip steaks, flank steaks, or a ribeye tomahawk… 

Our Method For A Reverse Seared Steak

I hope you’ve come to grips with what a reverse sear is good for. 

Remember, any piece of meat that needs to be finished off in an oven to obtain the right internal temperature can be reversed and seared last.

Cooking steak shouldn’t be complicated. I

hope our steak recipe delivers the optimal flavor you would expect in a professional steak house.

Remember, always buy good quality meat and get it nice and hot at the end for those impressive grill marks and crisp crust.

What You Need 

• Thick-cut sirloin steak
• Kosher salt
• Black pepper
• Granulated garlic
• 5 Tbsp salted butter
• Tbsp of oil (high smoke)
• Fresh parsley

Equipment

• A Grill type (Gas, pellet, or charcoal) 
• Fuel for the grill (charcoal or wood pellets)
• Meat probe 
• Burner grill or cast-iron skillet 
• Aluminum foil
• Sharp knife

Reverse Seared Sirloin Top With Garlic Butter 

Enjoy this quick and easy reverse sear steak recipe. 

I own an electric pellet grill and choose a sirloin top as these are usually cut thick.

Step 1: Preparing The Sirloin Steaks & Pellet Grill

• Take the sirloin out of the fridge 2 hours before cooking and trim any excess fat or silver skin.
• Smother the meat in oil and salt while resting out in the refrigerator.
• Load the pellets, prime, and set the grill temperature to 225F and wait until up to temp.
• Take the butter and mix with the garlic granules and leave to melt at room temperature. 

Step 2: Cooking The Sirloin Steaks

• Put the steaks on the pellet grill in indirect heat with the fat cap facing the hottest point.
• Insert the temperature probe into the thickest part of the meat and wait until it reads 120F. 
• Remove the steaks from the grill and rest for 5 mins. 

Note: Our desired internal temperature is 130F but as we will be searing them off, we are taking them out a bit before so we don’t overcook. 

Step 3: Reverse Searing & Serving The Sirloin Steaks 

• Fire up your grill to the maximum temperature.
• When at a sizzling temperature, add the steak and leave for 2 -3 minutes. 
• Rotate the steaks, add the garlic butter and remove when a brown crust forms.
• Rest in a foil pouch for 10 minutes, add fresh cracked black pepper and enjoy!

Smoke On!

Charlie

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