How to Reverse Sear Steak on the BBQ (Perfect Edge to Edge) | Master Techniques Ep. 5

Food

Cooking a thick steak on the barbecue is often where things can go wrong — burnt outside, raw in the middle. This is how to do it properly. In this film, I’m cooking a couple of thick ribeyes using the reverse sear method: gentle, indirect heat first, followed by a fast, aggressive sear to finish. If hot and fast is instinct, reverse sear is discipline. The result is a steak that’s perfectly cooked from edge to edge, with a deep, even crust. This is my steak masterclass, part two. In this episode: - What reverse searing is (and why it works) - How to set up your fire for indirect cooking - Why thick steaks need a different approach - Cooking to temperature, not time - Managing the fire during the final sear - Building a balanced dish with a simple tagliata finish This is Episode 5 of the Master Techniques series. In this film, we slow it down — and flip the logic completely. 👉 In Episode 4, I cooked steak hot and fast over direct heat [https://www.youtube.com/watch?v=ZmdCRJ20SVE&t=224s] Watch the full series here: 👉 https://www.youtube.com/playlist?list=PLIlDMJewSk_SJJmwjlQPReUXX75YP4Z5A 🔥 Subscribe for weekly fire cooking films: https://www.youtube.com/@genevievetaylor 📩 Join my newsletter: https://substack.com/@genevievetaylor 📚 Books (including HOWTO BBQ, SCORCHED, SEARED, CHARRED): https://genevievetaylor.co.uk #ReverseSear #BBQSteak #FireCooking #Barbecue #Grilling

Comments 16 howardandrews312: Tried this last night for the first time and the results we…