The grill master and a burst of flame over the pan28Sep
  • By Tomás Reyes
  • Fire
  • 3 Min Read

The Reverse Sear, Explained

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Low heat first, the fire last: the crust is the final minute, not the first.

Tomás Reyes
A seared cut with kumquats and flowers
A seared chop with clams in a dark bowl

The Temperatures, Step By Step

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The Low Oven
110 °C until the core reads 49 °C
The Rest
Ten minutes, uncovered, on a rack
The Sear
Over the embers, ninety seconds a side
The Table
Medium rare, 57 °C, edge to edge

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Reverse Sear, Ribeye, Fire

Tomás Reyes
written by

Tomás Reyes

Grill Master. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Aenean commodo ligula eget dolor, aenean massa.

3 Comments

  • Daniel Shaw
    Daniel ShawSep 29, 2026

    Lorem ipsum dolor sit amet, consectetur adipiscing elit, aenean commodo ligula eget dolor.

    Reply
    • Tomás Reyes
      Tomás ReyesSep 29, 2026

      Thank you, Daniel. Try it with the 45-day ribeye from the counter.

      Reply
  • Mia Turner
    Mia TurnerSep 30, 2026

    Nulla consequat massa quis enim. Donec pede justo, fringilla vel, aliquet nec.

    Reply

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