The reverse sear technique is a favorite of professional chefs for cooking thick steaks. With KOM charcoal, you can achieve restaurant quality at home.

Traditionally, steaks are seared first at high temperature, then finished at lower. Reverse sear reverses this process - first slow cooking at low temperature, then quick searing at high.

Why It Works So Well

Slow cooking at low temperature allows the meat to cook evenly inside. Then quick searing creates a perfect crust outside without overcooking the interior.

Steps with KOM Charcoal

Set up the grill for low temperature (120-150°C) with KOM charcoal. Cook the steak slowly to desired internal temperature. Then move the meat directly over the charcoal for quick searing.

KOM charcoal from beech, oak and hornbeam provides stable low temperature for slow cooking and powerful heat for final searing. Without chemicals and additives, they add natural wood aroma to the meat.

The result is a steak with perfect pink interior and crispy aromatic crust outside - just like in the best restaurants.