Reverse searing has become a favorite technique among backyard pitmasters—and for good reason. It’s a simple shift in how you cook meat, but it can make a big difference in flavor, texture, and consistency.

Whether you’re just getting started or consider yourself a seasoned griller, the reverse sear is worth adding to your playbook.

So what is it and why do it? Read on to learn more.

Why is it called a reverse sear?

The reverse sear method flips the script on traditional meat-searing techniques—searing at the end instead of the beginning.

In a traditional sear, you start by cooking the meat in a hot pan, grill or skillet to develop a crust on the outside. Once you’ve got that golden-brown exterior, the meat is transferred to a lower-heat oven or grill to finish cooking internally. The goal is to get a good sear while gently bringing the center up to the desired temperature.

With a reverse sear, the process is, well… reversed. You start by slow-cooking the meat at a low temperature—typically in a smoker or pellet grill—until it reaches just below your target internal temperature. Then you finish it off with a hot and fast sear over high heat.

This method gives you better temperature control, more even cooking and a juicier final result, especially for thick cuts like ribeyes, tomahawks, and tri-tip.

How to reverse sear meat

When you are going to use the reverse sear method you start by cooking the steak or roast at a lower temperature. If you are smoking it on a pellet grill, start around 225°F to 275°F until it gets about 10-15°F below your final desired cooking temperature.

Then you increase the temperature on the grill to between 500°F and 700°F to sear it at the very end to get that crust. Here’s a chart you can reference when reverse searing meat.

Rare: Smoke to 110°F, then sear to 125°F

Medium Rare: Smoke to 120°F, then sear to 135°F

Medium: Smoke to 130°F, then sear to 145°F

Medium Well: Smoke to 140°F, then sear to 150°F

Well Done: Not recommended for reverse searing

What makes a reverse sear better?

There are several reasons BBQ lovers and pitmasters swear by the reverse sear—but I would say the biggest benefit is the meat cooks more evenly, especially on larger cuts like roasts and big steaks.

When you use high heat right out of the gate (as with traditional searing), the outside of the meat cooks much faster than the inside. That often leaves you with a gray, overcooked ring around the edges of your steak or roast—especially with thicker cuts.

With a reverse sear, you start low and slow, giving the meat time to cook evenly from edge to center. This lets you dial in the perfect internal temp before finishing with a quick blast of high heat to crisp up the outside.

When should you use the reverse sear method?

The ideal time to use the reverse sear method is when you are cooking with larger or thicker cuts of meat. If your steak is more than two inches thick, it’s the perfect time to reverse sear.

By grilling on low heat first, you will ensure your steak or roast is cooked evenly throughout, then you can add the sear at the end to get a good crust or char on the outside without overcooking the inside.

Try the method on ribeyes, tomahawks, thick-cut sirloins, prime rib, tri-tip, pork loin and other heavy roasts.

The reverse sear method might take a bit more time, but the results speak for themselves. It’s a go-to technique for grillers who want total control over doneness, flavor and presentation. Fire up your Bear Mountain BBQ pellets, take it low and slow, then finish strong. Your steak (and your guests) will thank you.