Labor Day weekend deserves a steak that impresses without babysitting the grill all afternoon. Reverse searing is the easiest way to get an edge-to-edge perfect medium-rare with a deep, crackling crust — and it's far more forgiving than trying to nail everything over direct flame.
Why Reverse Sear?
Traditional grilling sears first, then finishes over indirect heat, which often leaves a gray band of overcooked meat under the crust. Reverse searing flips the order: you slow-cook the steak first at a low temperature until it's just shy of your target doneness, then finish with a fast, hot sear. The result is consistent color from edge to edge and a crust that rivals any steakhouse.
What You'll Need
- Thick-cut steaks, at least 1.5 inches — ribeye, New York strip, or sirloin all work well
- A meat thermometer (instant-read is best)
- A grill set up for two-zone cooking, or an oven plus a hot cast iron pan
- Coarse salt and cracked pepper
How to Set Up Your Grill for Reverse Searing
Reverse searing on the grill needs two zones: a cool side for slow cooking and a hot side for the sear.
Charcoal grill: Pile lit coals on one side only and leave the other side empty. Close the lid and adjust the vents until the lid thermometer reads about 225–275°F.
Gas grill: Light the burners on one side and leave the other side off. Close the lid and aim for 225–275°F.
Put the steak on the cool side with the lid closed. A 1.5-inch steak usually takes 30–45 minutes to reach 115°F for medium-rare, but go by temperature, not time.
When the steak is ready, get the hot side as hot as it will go — open the vents fully or add fresh coals on charcoal, or turn every burner to high on gas — then sear directly over the heat.
When to pull the steak off the cool side: about 105°F for rare, 115°F for medium-rare, and 125°F for medium. The sear and the rest will carry it the final 10–15 degrees.
Step-by-Step
- Salt early. Season generously at least 40 minutes before cooking, or the night before if you can. This dry-brines the meat for better flavor and browning.
- Cook low and slow. Set your grill or oven to 250°F. Cook the steak on the cool side of the grill (or in the oven) until it reaches about 10–15°F below your target finishing temperature — around 115°F for medium-rare.
- Rest briefly. Pull the steak and let it sit for 5–10 minutes while you get your sear station ripping hot.
- Sear hard and fast. Sear 60–90 seconds per side over the hottest part of the grill or in a smoking-hot cast iron pan until a deep brown crust forms.
- Rest again, then slice. Give it a final 5-minute rest before slicing against the grain.
Pairing Ideas
A grass-fed ribeye holds up beautifully to a simple herb butter, while a leaner cut like sirloin pairs well with a bright chimichurri. Either way, let the beef be the star of your Labor Day spread. Browse our full beef selection to find the right cut for your cookout.