Reverse searing a steak is just what the name implies. Instead of searing a raw steak on a hot grill and then continuing to cook it to the perfect internal temperature, you cook the steak at a very low temperature until the center is about 20 degrees cooler than you want the end product to be. Then, put the steak on a screaming hot part of the grill and sear both sides for a minute or two.You’ll get a steak that’s evenly pink throughout instead of having the gray ring that forms when you grill a steak the conventional way.There are a few tricks to making this work perfectly every time, but at the end of the day, it’s a beautiful thing to slice into that steak and get a rosy interior from one edge to the other.
