Reverse Sear Steak Recipe

Reverse Sear Steak Recipe


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, you put the steak on a screaming hot part of the ...

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Serves 2 People
T-bone steaks, 1.5-1.75 in. thick



Preheat one burner of a four-burner gas grill on low with the lid down, leaving the other burners off, until an oven thermometer registers 275 degrees.


Let your steaks come to room temperature. Cover a rimmed baking sheet with foil and set a rack over the cookie sheet.


Liberally salt and pepper the steaks and put them on the rack, inserting a digital probe thermometer into the center of the side of one of the steaks.


Put the baking pan on the far side of the unlit portion of the grill, close the lid and wait for the internal temperature to rise to 90-95 degrees for medium rare. Depending on the thickness of the steak this will take 20-40 minutes.


Once the internal temperature reaches 90 degrees, remove the steak from the grill and increase the heat to high on the one burner. If you’re using a cast iron pan to sear the steak, put it on the grill over the heat, close the lid and let the pan heat up for 10 minutes. If not, still close the lid and let the grill come up to temperature, about 500 degrees.


Add the steaks back to the grill and sear for 1-2 minutes on both sides (if you’re using a cast iron pan, add about a tablespoon of vegetable oil to the pan and let it heat up for a minute before adding the steaks).

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