0484 107 626


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0484 107 626


1A/84 Aumuller St, Portsmith


Locally Owned, Locally Operated

Reverse Sear Thick Cut Steak

Cairns BBQ Company
Reverse searing a steak involves starting the steak low and slow, then finishing hot and fast. It allows you to cook the steak evenly and consistently throughout - perfect for thick cut steaks!
Course BBQ
Cuisine Beef


  • BBQ
  • Meat Thermometer
  • Aluminium Foil


  • Thick Cut Steak
  • BBQ Rub


  • Preheat your pit to a temperature of 230f / 110c.
  • Rub the thick cut steak with your favourite BBQ rub 30 minutes prior to cooking.
  • Place the thick cut steak on indirect heat until it reaches an internal temperature of 128f / 53c.
  • Take the steak off the heat, cover with aluminium foil and rest for 5-7 minutes.
  • While the meat rests, crank your BBQ to maximum temperature ready to sear.
  • Sear for 45 seconds - 1 minute each side over maximum heat to add some colour.


We use Grill Grates and sear at a grill temperature of approximately 660f / 350c.
We recommend cooking to Medium Rare, but you can adjust your cook times depending on how you enjoy your steaks.