Most people think a great steak comes from a hot grill alone. But pros know the secret to perfect crust and perfect doneness is the reverse-sear method — it’s how we do it in the steakhouse, and you can pull it off in your backyard.

🥩 What You Need

• 1–2 thick-cut ribeyes or sirloins (1½–2 inches)

• Kosher salt + coarse black pepper

• Instant-read thermometer

• Oven or smoker (set to 225°F)

• Cast iron skillet or grill for searing

• Butter, garlic, and herbs (optional)

🔥 Steps

1. Prep your steak
   Pat dry and season generously with salt and pepper. Let sit for 20–30 minutes at room temp.

2. Slow-cook first
   Place steaks in the oven or smoker at 225°F until they reach 115–120°F (for medium rare).

3. Rest briefly
   Take them off the heat and rest while your skillet or grill preheats.

4. Sear hard and fast
   Hit each side for about 45–60 seconds until crust forms. Add butter and herbs if you want to level up.

5. Slice and serve
   Rest 5 minutes, then slice against the grain.

🧠 Pro Tip (Butcher Insight)

The key is temperature control. Low and slow first locks in tenderness; that final sear gives you the steakhouse crust.

🛒 Want to try it at home?

Pick up your thick-cut ribeyes or sirloins at Carnivores Meat Market — hand-trimmed, fresh, and perfect for mastering the reverse-sear method.