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reverse sear steak cooking on grill grates

Reverse Sear Steak Recipe

Paul Sidoriak
This is a two-step method of cooking steaks.
I must warn you though. Once this technique is mastered, you will be the envy of your friends and skeptical about ever ordering a steak at a restaurant again.
Using a thermometer to make perfectly cooked steaks on the Big Green Egg takes the guesswork out of this dish.
Cooking time does vary some but since we are cooking to temperature, you will still get perfect results every time.
5 from 1 vote
Prep Time 5 mins
Cook Time 6 mins
Additional Time 1 hr
Total Time 1 hr 11 mins
Cuisine Low Carb
Servings 2 steaks
Calories 651 kcal

Ingredients
  

  • 2 steaks 16 oz each
  • 1 tablespoon garlic salt
  • 1 tablespoon bbq seasoning

Instructions
 

  • Take your steak out of the refrigerator and let it warm up to room temperature for about 45 minutes.
  • Use a sharp knife and trim off any silver skin that is visible. Unless you prefer eating the beef fat, cut off and discard any excess bits of fat as well.
  • Preheat your grill and plan on having it stabilized at about 350F when you begin cooking. Today, I am using the Big Green Egg version of the Kamado style ceramic grills.
  • Season your meat about 10 minutes before you begin cooking. I like to use a combination of a pre-made steak seasoning flavored with garlic powder, salt, and pepper, and a favorite meat rub that has nuances of coriander, cumin, and coffee flavors. Seasoning is simply a matter of preference and at times salt and cracked black pepper simply work best. A word of caution to initially be sparing when using seasonings and rubs with salt added. The salt can often overpower the other flavors.
    seasoned steaks on plate
  • Insert a digital meat-roasting thermometer halfway up the thickness of the steak and slide it into the meat as close to the center as possible. Because digital meat roasting thermometer probes are often 4 inches or longer, when inserted in the middle and center of the meat, you get a relatively consistent temperature reading throughout.
    reverse searing steaks
  • The meat will initially be roasted, and then seared before service.  Start by roasting the meat indirectly, or not sitting it directly over the flames until your desired temperature is achieved. My grill does not allow me to easily roast the meat near or next to the flame, so I have found that I can achieve the same effect by raising the steak vertically away from the flame.  This allows the meat to roast and heat up without being directly charred until I am ready.
  • The Meat Temperature and Doneness Chart has beef steak cooked medium rare at 135F.  The meat will continue to cook after it is off of the heat so I like to roast my steak to about 125F and pull the meat off the grill to rest.
    steaks hot from the traeger grill
  • Remove the meat thermometer and let the meat rest on a plate, covered with foil for a good 10 minutes.  This allows the juices to re-distribute.
  • Resist all temptation to cut into the meat and instead go back to your grill and raise the heat by opening the bottom vent and removing the damper top completely.
  • After the meat has rested, the grill should be between 500 and 600F, an ideal temperature for searing.
  • Hot sear the steaks at the higher temperature for about one minute per side.
  • Serve immediately

Notes

Be sure to take precautions when searing at a high temperature. 
When raising the temperature of your grill for hot and fast searing, be sure to stay nearby and don't walk away.
Closing the lid and opening the damper top and bottom vent will allow the grill to get to searing temperatures quicker. But make sure to not overshoot your searing zone of 500-600F
Long tongs and gloves for hand protection are a good idea.
Searing the meat at a high temperature will give it a beautiful crust, additional grilled flavor, and fabulous grill marks.
Some people prefer to use a cast iron pan for searing or even a cast-iron grilling surface. I've never been a fan of cast iron and find it to be overrated for a variety of reasons.
Instead, I use GrillGrates.
GrillGrates are a hard-anodized aluminum cooking surface that both amplifies the heat of the grill and also smooth out any hot spots that can occur when using hardwood lump charcoal.
Quickly searing the steaks close to the coals after roasting gives the steaks nice char and extra flavor.

Nutrition

Serving: 1gCalories: 651kcalCarbohydrates: 3gProtein: 61gFat: 42gSaturated Fat: 17gPolyunsaturated Fat: 19gCholesterol: 223mgSodium: 2737mgSugar: 1g
Keyword Big Green Egg, kamado grill, reverse sear, steak
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