Grilling the Perfect Reverse Seared Steak

September 30, 2015


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The perfect steak. As elusive as a white whale. But tastier. At least I think… I’ve never eaten whale.

The point is, a great steak is hard to come by unless you’re willing to shell out big bucks at a fancy steakhouse and even then (if you’re anything like me) it has the bitter aftertaste of guilt at having shelled out $30 for a piece of meat. Well no longer, I say! I want my steak to taste like steak. And victory.

After a long and arduous journey of cooking and sampling various steaks and cooking methods.

Did I say arduous? I meant delicious.

Anyways, after a long and delicious journey of of steak cooking and sampling I discovered it. THE method for all steaks near and far. Turns out it wasn’t some well kept secret or anything, it was actually easier than all other super awesome exclusive grill master recipes I had tried so far. And practically foolproof. I’m talking about….

REVERSE SEARING! The process of cooking a steak low and slow and then searing hot and fast at the end.

So, in the traditional backyard cookouts that we know, a steak is seasoned and thrown on a searing hot grill until somebody pokes it and says it’s done. This method resulted in a series of terribly cooked steaks at the beginning of my grilling journey. Reverse searing is a much more accurate cooking method with flawless results.


The Basics: In reverse searing, the steak is cooked at a lower temperature while the meat slowly comes up in temperature. Using a thermometer to test for internal temperature, the steak is removed from the grill about 10 degrees from desired doneness and the grill is then cranked up to high. The steaks are returned to the smoking hot grill and quickly seared on each side for the perfect crunchy finish and beautiful char marks we all love on our steak. This method ensures that the inside of the steak is perfectly cooked to your desired doneness from top to bottom opposed to a dry charred crust on the outside and a raw hunk of meat in the middle (or worst case scenario, dry and charred all the way through.)


Optional- I use a cast iron grill pan over the highest heat on my grill grate. I just love the crust it gives to my steaks. Other people love them cooked directly on their grill’s grates.


The Steaks: Picking your steak is almost as important as cooking it, so here are a few tips to make sure you get a good one.

Color- Look for steaks that are bright red with no dark or brownish spots. The lights in the meat case are different and designed to make meat look better. Pull your steak out of the case and look at them in the regular light.

Marbling- Marbling is the amount of fat laced throughout your meat. You may be trained to think that fat=bad, but giiiiirl, you gotta change your state of mind. The marbled fat in a steak means flavor. Yummy, delicious, melt in your mouth flavor.

Cut- Now, I like all the cuts of steak for their own various reasons but if I want a steak that is heavy on flavor and will satisfy my meat tooth I’m going rib eye all the way. Another favorite is a T-bone.

The Rub: Of course, you can use good old S&P on a yummy steak  but if you’re feeling adventurous give my Homemade Steak Rub a try. This steak rub was eaten on some wicked delicious reverse seared rib-eyes during the infamous Steak and Cake celebration at our Guinness World Record breaking party!


The Recipe:


Serves: 2 people
Prep Time: 5 minutes
Cook Time: 45 minutes-1 hour

2 Rib Eye steaks (12-16 oz each)
Hey Grill, Hey’s Steak Rub
1 tablespoon salted butter, melted
2 pads salted butter


Remove the steaks from the refrigerator approximately 2 hours before cooking to allow to come to room temperature.

Start your grill on low heat and allow approximately 5-10 minutes for pre-heating. If you have a dome thermometer on your grill, you’re looking for approximately 250 degrees F.

Season your steaks with your favorite spices. Make sure to press the seasonings into the meat with the flat of your hand opposed to just sprinkling them on.

Place the steaks on the grill and close the lid. Cook the steaks at 250 until the internal temperature reaches 125 (for medium rare). Use an internal thermometer to check the temperature.

Remove the steaks from the grill to a separate plate. Brush each steak with the melted butter on both sides. Turn the temperature setting on your grill to High and preheat for 10-15 minutes while the steaks rest. If you are using a cast iron grill pan, place the pan in the grill to preheat now.

Return the steaks to the grill and sear each side for approximately 2-3 minutes or until desired doneness.

Serve the steaks immediately with a small pad of salted butter on top.


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19 thoughts on “Grilling the Perfect Reverse Seared Steak

      1. What do you suggest for those that have a charcoal grill? Would you suggest adding more coals after removing to get to the right temp?

        1. Set the grill up for indirect cooking. Build your fire on one side of the grill and cook your steaks on the cold side. When it comes time to sear, leave the lid off and let the coals get really hot. After a few minutes, sear directly over the hot coals! Only add more coals if you have to!

  1. This and all of your recipes have been excellent. Thank you for sharing. I always make your Dr. Pepper Jalapeno beef jerky at least twice a month

  2. Is your steak rub referenced in this the same as your signature beef seasoning you sell at patio provisions?

    1. Absolutely! When it comes time to sear, leave the lid off and let the coals get really hot. After a few minutes, sear over the hot coals!

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