I think every meat-eater out there strives to find the holy grail….the perfect steak. The interesting thing about the perfect steak is that you never know when it is truly “the one” because the search always continues. I assure you that once you master the art of the reverse-sear you can be confident that every steak you cook is the best one you have ever had. Now, shall we begin?
Many have made this out to be something that it is not and that it is difficult. This is probably the easiest and most consistent way to cook a steak out there. All you are going to do is slowly cook the meat at a low temperature so that the meat cooks evenly inside and out. Then once you get close to your preferred doneness you sear the outside of the steak on high direct heat to get the outside nice and charred.
Here are my step by step instructions on how to perform the reverse sear, so grab a beer and lets get to it!
First I preheat my grill to 225-250 degrees and prepare it for indirect cooking. This means making sure the meat has a place to sit that is not directly over the fuel source. This can be accomplished by having an area on the grill void of direct flame (burner off for gas or no charcoal on one side of your grill). While your grill is heating up now is the perfect time to season your steak and let it come up to room temperature. Here is where you can get creative. I usually use a simple mixture of kosher salt, pepper, garlic salt, and a pinch of cayenne pepper. Before applying your seasoning a light coating of olive oil will help give the seasoning something to stick to.
Now after the grill is up to temp and the steaks have warmed up a bit (30 minutes plus) it is time to put the steak(s) on the grill. Remember, at this point keep the steaks as far away from the heat as possible. Once the steaks are on the grill it’s time to relax for a bit. I usually go about 15 minutes before I check the internal temperature of the steaks. The thickness of the steaks will determine how long the steaks have to stay on. The thicker the steak, the more time you have to wait. All in all it usually takes between 20-40 minutes for most steaks to be ready for the next and most important step.
I personally love a steak that is medium-rare. That means the steak will look exactly like the picture above. So when should you take them off? This can be accomplished by having a rested finishing temperature around 135 degrees. Here is the trick though. You MUST take the steaks off before they reach your goal temperature (5-10 degrees below) to allow the steaks to rise to the desired temperature while resting. That is why I take my steaks off around 125 degrees. However, this will not be the case when using the reverse sear technique since we haven’t seared the steaks yet! For this method, when the steak(s) get to about 110-115 degrees I take them off the grill and rest them on a plate. This now gives me some time to get the grill fired up to 500+ degrees to sear them up nice and pretty on the outside. Once the grill gets up to temp I lightly rub both sides of the steak with unsalted butter to help the steaks through the searing process. Then it is time to grab the steaks and put them one last time on the grill, searing all sides evenly. This can be done with the grill lid open since it is very important to make sure they don’t burn and the proper internal temperature is reached. Once I have a reading between 125-130 the steaks are pulled off the grill and placed on a cutting board to rest. After they rest on the board for about 10 minutes it is time to see the fruits of all your hard work and get these suckers sliced up. I assure you that you will not be disappointed.
Please let me know if you have any questions and feel free to contact me directly if you need any help at all.
Now get grilling!