{"id":66106,"date":"2026-05-07T19:30:57","date_gmt":"2026-05-07T11:30:57","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=66106"},"modified":"2026-05-07T19:35:54","modified_gmt":"2026-05-07T11:35:54","slug":"how-to-reverse-sear-the-perfect-steak","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/fr\/how-to-reverse-sear-the-perfect-steak\/","title":{"rendered":"How to Reverse Sear the Perfect Steak: A Real-World Smoked &#038; Seared Guide"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><p data-path-to-node=\"3\">Looking to elevate your backyard BBQ game? The reverse sear method\u2014smoking meat low and slow before finishing it with a hot, fast sear\u2014delivers incredible flavour and an unbeatable crust. Based on a tried-and-true cook, this step-by-step timeline will show you exactly how to achieve steakhouse results at home. The secret to nailing this technique? Absolute precision using a reliable meat thermometer like ChefsTemp.<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table des mati\u00e8res<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69fcfa8bd7276\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Basculer<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-69fcfa8bd7276\"  aria-label=\"Basculer\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/fr\/how-to-reverse-sear-the-perfect-steak\/#Step_1_The_Overnight_Dry_Brine\" >Step 1: The Overnight Dry Brine<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/fr\/how-to-reverse-sear-the-perfect-steak\/#Step_2_Prep_and_Seasoning\" >Step 2: Prep and Seasoning<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/fr\/how-to-reverse-sear-the-perfect-steak\/#Step_3_Smoking_Low_and_Slow\" >Step 3: Smoking Low and Slow<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/fr\/how-to-reverse-sear-the-perfect-steak\/#Step_4_The_First_Rest_and_Hot_Sear\" >Step 4: The First Rest and Hot Sear<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/fr\/how-to-reverse-sear-the-perfect-steak\/#Step_5_Final_Rest_and_Results\" >Step 5: Final Rest and Results<\/a><\/li><\/ul><\/nav><\/div>\n<h2 data-path-to-node=\"4\"><span class=\"ez-toc-section\" id=\"Step_1_The_Overnight_Dry_Brine\"><\/span>Step 1: The Overnight Dry Brine<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p data-path-to-node=\"5\">Great steak requires patience. Start the night before your cook, around 9:00 PM. Generously season your steak with Diamond Crystal kosher salt and place it on a wire rack in the fridge. Leaving it uncovered overnight dries out the surface, which is essential for developing a perfect crust.<\/p>\n<h2 data-path-to-node=\"6\"><span class=\"ez-toc-section\" id=\"Step_2_Prep_and_Seasoning\"><\/span>Step 2: Prep and Seasoning<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p data-path-to-node=\"7\">The next day, pull the steak out of the fridge at 2:30 PM to let it warm up. At 3:30 PM, rub the meat down with a bit of duck fat to act as a binder. Season it heavily with a custom rub\u2014a blend of homemade red and green chilli powders (Taos, NM style works great), garlic powder, onion powder, and your favourite supporting spices.<\/p>\n<p data-path-to-node=\"7\"><a href=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/the-steak-seasoning.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-66112 size-full\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/the-steak-seasoning.jpg\" alt=\"The Steak Seasoning\" width=\"700\" height=\"312\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/the-steak-seasoning-18x8.jpg 18w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/the-steak-seasoning-60x27.jpg 60w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/the-steak-seasoning-200x89.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/the-steak-seasoning-300x134.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/the-steak-seasoning-320x143.jpg 320w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/the-steak-seasoning-400x178.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/the-steak-seasoning-500x223.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/the-steak-seasoning-600x267.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/the-steak-seasoning.jpg 700w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/a><\/p>\n<p data-path-to-node=\"7\">Conseil\u00a0: Cliquez ici pour en savoir plus<em><strong><a href=\"https:\/\/www.chefstemp.com\/fr\/comment-utiliser-un-thermometre-a-viande-pour-un-steak\/\"> comment utiliser un thermom\u00e8tre \u00e0 viande sur un steak<\/a><\/strong><\/em>.<\/p>\n<h2 data-path-to-node=\"8\"><span class=\"ez-toc-section\" id=\"Step_3_Smoking_Low_and_Slow\"><\/span>Step 3: Smoking Low and Slow<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p data-path-to-node=\"9\">Fire up your smoker with a mix of charcoal and cherry wood, keeping it at a steady <b data-path-to-node=\"9\" data-index-in-node=\"92\">225\u00b0F<\/b>. Put the steak on the smoker around 4:45 PM.<\/p>\n<p data-path-to-node=\"10\">This is where your <em><a href=\"https:\/\/www.chefstemp.com\/fr\/produit\/protemp-2-plus\/\"><b data-path-to-node=\"10\" data-index-in-node=\"19\">ChefsTemp 2 Plus thermometer<\/b> <\/a><\/em>becomes your best friend. Insert the probe to monitor the meat continuously without losing heat by opening the lid. You are aiming for a <em><strong><a href=\"https:\/\/www.chefstemp.com\/fr\/temperature-du-steak-2\/\">precise internal temperature<\/a><\/strong><\/em> of <b data-path-to-node=\"10\" data-index-in-node=\"210\">120\u00b0F<\/b>. For a thick cut, expect this phase to take a little over 1.5 hours.<\/p>\n<p data-path-to-node=\"10\"><a href=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/heating-the-steak-with-protemp-2plus.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-66115 size-full\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/heating-the-steak-with-protemp-2plus.jpg\" alt=\"Smoking the steak with ProTemp 2 Plus\" width=\"700\" height=\"312\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/heating-the-steak-with-protemp-2plus-18x8.jpg 18w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/heating-the-steak-with-protemp-2plus-60x27.jpg 60w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/heating-the-steak-with-protemp-2plus-200x89.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/heating-the-steak-with-protemp-2plus-300x134.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/heating-the-steak-with-protemp-2plus-320x143.jpg 320w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/heating-the-steak-with-protemp-2plus-400x178.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/heating-the-steak-with-protemp-2plus-500x223.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/heating-the-steak-with-protemp-2plus-600x267.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/heating-the-steak-with-protemp-2plus.jpg 700w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/a><\/p>\n<h2 data-path-to-node=\"11\"><span class=\"ez-toc-section\" id=\"Step_4_The_First_Rest_and_Hot_Sear\"><\/span>Step 4: The First Rest and Hot Sear<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p data-path-to-node=\"12\">Once your ChefsTemp reads exactly 120\u00b0F, take the steak off the smoker. Loosely wrap it in foil and let it rest for 25 minutes.<\/p>\n<p data-path-to-node=\"13\">While resting, prepare your charcoal for high, direct heat. Sear the steak directly over the hot coals. Start by searing the fat cap for 30 seconds to render it down, then sear the other side every 30 seconds. Your total sea time should be exactly 2 minutes and 30 seconds.<\/p>\n<h2 data-path-to-node=\"14\"><span class=\"ez-toc-section\" id=\"Step_5_Final_Rest_and_Results\"><\/span>Step 5: Final Rest and Results<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p data-path-to-node=\"15\">Remove the steak from the heat for a final 15 to 20-minute rest. Carryover cooking will do the rest of the work. Grab your ChefsTemp instant-read thermometer to verify your final peak internal temperature\u2014it should land right around <b data-path-to-node=\"15\" data-index-in-node=\"233\">133\u00b0F-135\u00b0F<\/b>, giving you a flawlessly juicy, medium-rare steak. Slice, serve, and enjoy!<\/p>\n<p data-path-to-node=\"15\"><a href=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/one-of-the-most-beautiful-steaks-i-have-purchased-and-cooked-v0-5lbs074hjnwg1.jpg\"><img decoding=\"async\" class=\"aligncenter wp-image-66116\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/one-of-the-most-beautiful-steaks-i-have-purchased-and-cooked-v0-5lbs074hjnwg1.jpg\" alt=\"The Final Steak Result\" width=\"700\" height=\"543\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/one-of-the-most-beautiful-steaks-i-have-purchased-and-cooked-v0-5lbs074hjnwg1-15x12.jpg 15w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/one-of-the-most-beautiful-steaks-i-have-purchased-and-cooked-v0-5lbs074hjnwg1-60x47.jpg 60w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/one-of-the-most-beautiful-steaks-i-have-purchased-and-cooked-v0-5lbs074hjnwg1-200x155.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/one-of-the-most-beautiful-steaks-i-have-purchased-and-cooked-v0-5lbs074hjnwg1-300x233.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/one-of-the-most-beautiful-steaks-i-have-purchased-and-cooked-v0-5lbs074hjnwg1-320x248.jpg 320w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/one-of-the-most-beautiful-steaks-i-have-purchased-and-cooked-v0-5lbs074hjnwg1-400x310.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/one-of-the-most-beautiful-steaks-i-have-purchased-and-cooked-v0-5lbs074hjnwg1-500x388.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/one-of-the-most-beautiful-steaks-i-have-purchased-and-cooked-v0-5lbs074hjnwg1-600x465.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2026\/05\/one-of-the-most-beautiful-steaks-i-have-purchased-and-cooked-v0-5lbs074hjnwg1.jpg 615w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/a><\/p>\n<p data-path-to-node=\"15\">Tip: Check out the <em><strong><a href=\"https:\/\/www.reddit.com\/r\/grilling\/comments\/1ss8f18\/one_of_the_most_beautiful_steaks_i_have_purchased\/\" target=\"_blank\" rel=\"nofollow noopener\">original Reddit source<\/a><\/strong><\/em> to chat more!<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":153217,"featured_media":66117,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-66106","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/66106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/users\/153217"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/comments?post=66106"}],"version-history":[{"count":3,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/66106\/revisions"}],"predecessor-version":[{"id":66121,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/66106\/revisions\/66121"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media\/66117"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media?parent=66106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/categories?post=66106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/tags?post=66106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}