For one to reverse sear steaks on the grill, all that’s needed is a two-zone fire and a big plate.
The popular method of cooking steak is catching on world wide. Most steak newbies will cook these steaks in their oven at a low temperature, then sear in a cast-iron skillet with butter to create the tasty crust. This is good, but not as good as off the grill.
With the grilling method for reverse sear steaks, there’s no cast-iron skillet clean up, and oh, so much more flavor coming from the coals.
Step-by-step reverse sear steaks
Reverse searing isn’t for every steak, especially those less than one-inch in thickness.
Thick bone-in rib eyes or beefy Filet Mignon, reverse searing will give an even cook without an overcooked piece of beef. A local butcher can hook you up with the best cut for revers searing, just ask.
- Start with a hearty steak seasoning, with salt, pepper and other spices that you like. The salt in the rub will draw moisture out of the steak, the moisture dissolves the salt and is then reabsorbed into the steak. Season liberally, then place uncovered in a refrigerator overnight. A quick, dry-aged steak sears better then a wet marinated cut of beef.
- Preheat grill and set up for indirect grilling. Your target temperature will be around 275 degrees Fahrenheit.
- Slow-and-low grill your steak. You’ll remove the steak when the temperature is just under your target temperature, around 10 or 15 degrees. We’re going to assume most will prefer a medium-rare steak (135 degrees Fahrenheit), so when your instant-read thermometer reads 120-122 degrees, it’s time to come off the heat. Remove from grill and tent with foil while you bring the grill back to high temperature from red-hot coals, making sure there is no open flame. This can be easily achieved with the Grillax Charcoal Halo, so check out the story on how to make your own.
- Time to sear your steak. Place the steak directly over the coals and sear up to a minute. Turn and sear the opposite side.
- Plate your reverse sear steaks on big plates, and serve with grilled red potatoes and asparagus for a well-rounded meal off the grill. That’s what we like!