Searing Steaks- First or Last

How thick are your steaks? Less than an inch sear like you do. Thicker reverse sear like he does. You'll have better control of the internal temp and won't have any shitty grey meat. 225deg until 115-120 internal, rest 10 minutes then quickly sear on something screaming hot.

I cook steak in the pan from start to finish. It's the best, quickest, and easiest way. It gets a little tricky cooking for 6 or more people, depending on your pan/griddle size.

I always reverse sear.......comes out perfect every time.

I cook them at about 250 on the BGE until they reach about 117 internal then I pull them, crank up the egg to about 650 and then sear on both sides.

Thick ribeyes Reverse Sear

When cooking a quick steak inside the house; I’ve always seared both sides in cast iron and thrown into 500 degree oven for 4-7 minutes depending on thickness of steak. I’ve done a reverse sear, but it’s just easier the way I like it and always comes out perfect for my tastes.


Side note: A buddy taught me about throwing cold butter on a plate and place finished steak on the cold butter for when the steak is resting. Juices of steak kind of go into the butter as it melts/coats steak. Slice up steak and dip in the butter/steak juice sauce.

Anything outside of a filet I actually don't sear anymore. Cook on medium heat for the proper temperatures and it will make a nice crust, that's not burnt, if the steak has been properly dried and salted before cooking.

I sous vide, so it's always after.