Reverse Sear


After talking with a few folks there seem to be 2 schools of thought here.

  1. Do a sear on your meat then smoke it.
  2. Smoke your meat, and then do your sear.


  1. This process is known as the Maillard reaction and is responsible for the savory flavor and beautiful mahogany brown color of roasted meats.
  2. This process is best for large cuts of meat, this sirloin was 2 ½ inches thick. We want to smoke our steaks at 250˚F (122˚C) until we reach an internal temperature of 120˚F (48˚C) about 45 minutes. You can wing it with your temperatures if you don’t have anything to check with. Man has been cooking for thousands of years without any kind of thermometers. But, I like more control especially with the cost of good meat.