How To Cook A Steak On A Gas Grill

Chris Grove
"Nibble Me This"
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I think that title is a bit misleading, because I can cook a steak on a gas grill using any of the same techniques that I use for charcoal grills – direct, sear/roast, reverse sear, or even sous vide. In fact, the only method that I can think of that you can do on a charcoal grill but not a gas grill would be the caveman technique, where you put the steak directly onto the live coals. Thanks to advanced grilling technology like the TRU-Infrared system on my Char-Broil Professional gas grill, today’s gas grills aren’t as much different from charcoal grills as they used to be. So, a more appropriate title is “One Way How To Cook A Steak On A Gas Grill” and the method I am using is called the “hot tub” method.

I learned about the “hot tub” method many years ago in an online BBQ forum full of hardcore grillers and smoking enthusiasts. Story goes, someone put steaks in a zip top bag and dropped it in a hot tub before grilling it. Food safety aside, the technique works as sort of a redneck version of the French method of sous vide cooking, just without the expensive equipment. The warm water bath gently raises the temperature of the entire steak evenly to almost being done and then you sear the heck out of the steak.

Honestly there isn’t much of an advantage to doing it this way. It does give you an extra tender, juicy, and evenly cooked steak but an accomplished grill master can get the same results using the other techniques too. But the technique absolutely works and it is fun to do for something different.

Of course, I use a pot of hot water on my grill’s side burner instead of a yucky bacteria infested or over-chlorinated hot tub. Today, I did the hot tub steaks using my shallot steak seasoning but you can use whatever steak seasoning you wish, even just salt, pepper and garlic.

Steak on Gas Grill

Hot Tubbed Ribeye Steaks with Portobello Mushroom Sauce

Yield: 2 steaks

Ingredients

  • 2 boneless ribeye steaks, at least 1” thick
  • 2 tablespoons steak seasoning
  • For the Portobello Mushroom Sauce
  • 4 cups sliced baby bella mushrooms
  • 2 tablespoon coarse chopped garlic
  • 1 shallot peeled and sliced
  • 2 tablespoons butter cut into pieces
  • ¼ cup red wine
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup green onion for garnish
  • You’ll need
  • 2 gallon zip top bags
  • 18” x 24” piece of aluminum foil

Instructions

  1. Put a large pot of water on your grill side burner and heat it to 125°f to 130°f.
  2. Season your steaks with most of your steak seasoning, reserving about a teaspoon or so for later. Place each steak in a zip top bag and press as much air out of the bag as possible, then seal it. You want the warm water touching the steaks, not air.
  3. Place the steaks in the warm water for 1 hour. Stir occasionally (about every 15 minutes) to circulate the water. Turn the burner back on as needed to keep the heat between 115° and 125°f.
  4. After the water has been on for 30 minutes, turn one half of the grill on high heat and the other side on medium heat.
  5. Meanwhile fold the foil in half so you have an 18” x 12” double piece of foil. Put the mushrooms, shallot, garlic, butter, salt and pepper on it. Fold it in half again, covering the veggies, and seal up the two edges to form an envelope (see pics). Add the wine and Worcestershire sauce and then seal the last open side.
  6. After the water has been on for 40 minutes, place the foil pack on the medium side of the grill and shut the grill lid.
  7. After the steak has been in the hot water for 60 minutes, remove them from the zip bags and pat the steaks dry. Discard the bags and water. Re-season the steaks with the 1 teaspoon of reserved seasoning.
  8. Place the steaks on the hot side of the grill, you almost can’t get it too hot for this part. Grill the steaks for 45 seconds and give them a quarter turn. Grill them for another 45 seconds and then flip the steaks.
  9. Grill for 45 seconds on this side and then give them a quarter turn, letting them cook another 45 seconds (so that’s a total of 90 seconds per side).
  10. Temp check your steak, it should be about 127-130°f and it will coast up to a perfect medium rare. Remove the steak and mushrooms from the grill.
  11. Let the steaks rest on a raised rack for 5 minutes while you CAREFULLY open the foil pack. Use forks or steam proof gloves to open the foil pack. Toss the contents with their sauce and serve with the steaks.
https://www.charbroil.com/community/cook-steak-gas-grill/
Steak on Gas Grill being prepared
This technique requires at least 1” thick steaks, don’t scrimp on thinner ones.
seasoned steak on gas grill
Don’t forget to season the sides, you want them to taste good too, don’t you?
steak on gas grill being prepped
Press all of the air out of the bag. Too much air and the steaks will float, you want them down in the water making full contact with warm water.
Char-Broil Professional Gas Grill
I used my Char-Broil Professional grill for this cook. Of my 17 grills, this one is one of my favorites because of its TRU-Infrared heat, stylish looks, cast iron grates, and the big stainless steel work area.
It is important that you keep track of your water temperature.  This was a warm day so it was easy keeping the temp up, I only had to cut the burner on once for about a minute.  If you do have to turn the burner on, watch out for the ends of the bags if they are hanging over the pot edge.
It is important that you keep track of your water temperature. This was a warm day so it was easy keeping the temp up, I only had to cut the burner on once for about a minute. If you do have to turn the burner on, watch out for the ends of the bags if they are hanging over the pot edge.
ingredients for steak on gas grill
I like the extra wide work surfaces that the Professional grill has, it makes things easier.
covered steak on gas grill
Remind anyone of hobo packs and Boy/Girl Scout meals? The liquids in the foil pack will braise everything gently making it hard to overcook this even if you leave it on longer by accident.
steak on gas grill being wrapped
Seal up 2 of the sides like this before adding the liquid, so you have a container into which you can pour the liquids.
The occasional stirring is needed to make sure the water closest to the steaks hasn't cooled off.  The sous vide equipment often includes a water circulator.  Notice I’m still keeping tabs on the water temperature.
The occasional stirring is needed to make sure the water closest to the steaks hasn’t cooled off. The sous vide equipment often includes a water circulator. Notice I’m still keeping tabs on the water temperature.
prepped steak on gas grill
The steaks won’t be very wet unless your bag has a slight leak but I still like to pat them dry. Wet meat makes it harder to get nice grill marks.
thermometer checking steak on gas grill
I like to temp check the steaks as soon as they come out of the “hot tub” to see where they are. They should be close to what your water temperature averaged. The Char-Broil Digital Instant Thermometer gives you quick, accurate readings.
seasoning steak on gas grill
Freshen up the seasoning with the teaspoon of steak seasoning that you reserved at the beginning.
Charcoal grills do add more flavor than gas so I like to put some wood chips on about 5 minutes before the steak goes down. Today I was using Char-Broil’s Simple Smokes and just sprinkled the chips onto the infrared emitter.
steak on gas grill ready
As you can see, the Simple Smoke chips put off enough smoke to ensure that “fresh off the grill” flavor.
ready to eat steak on gas grill
Pro Tip: Rest your steaks on a raised rack. Putting them on a flat surface causes that side of the steak to steam and release juices.
Grilled ribeye steaks, mushroom sauce, creamed spinach, rolls, and a salad - who needs a steak house when I have a Char-Broil?
Grilled ribeye steaks, mushroom sauce, creamed spinach, rolls, and a salad – who needs a steak house when I have a Char-Broil?
Evenly cooked medium rare all the way through.
Evenly cooked medium rare all the way through.

So if you want to try something different with your steaks on the gas grill – give the old hot tub method a spin!   

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One thought on “How To Cook A Steak On A Gas Grill

  1. Cooking steak. Bone in ribeye 1 inch thick. Charcoal is the only way to cook a steak. Webber kettle. Soue vide is by far the best prep. Salt, pepper, butter, Rosemary, Cholula hot sauce. Very hot coals, sear, a glass of Pinot. Done.

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