reverse-sear guides

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How to BBQ Thick-Cut Steaks

Reverse-sear thick-cut steaks: smoke at 165°F to a 110°F internal temp, then sear hot to finish at 130°F.

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How to Cook Frozen Steak: Sear First or Reverse Sear

Sear a frozen steak in a hot pan, then finish it in a 275°F oven. No thawing, more even doneness.

April 21, 2020

Steak Reverse-sear

How to Reverse Sear

Start steaks low and slow, then finish with a hot sear for an evenly cooked, perfectly crusted result.

October 24, 2018