Perfect Reverse Seared Steak on the Grill
This reverse seared steak recipe is the best method for juicy and flavorful grilled steaks.
Servings: 4 people
Preheat your grill or smoker to 225 degrees F for two-zone cooking. This means that half of your grill will have heat directly under the grates and the other half will have no heat under the grates.
Season your steaks with the Signature Beef Seasoning or your favorite spice blend. 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 indirect heat side of the grill and close the lid. Cook the steaks at 225 until the internal temperature of the steak reaches 10 degrees lower than your target finished temperature. 110 degrees F for rare, 120 for medium rare, 130 for medium, 140 for medium well, 150 for well done. Use an internal thermometer to check the temperature. It will take approximately 1 hour for 1.5 inch thick steaks to hit 120 degrees (for medium rare steaks)
Once your steaks reach their target temperature for the first cook, it is time for the sear. Move the steaks over to the direct heat, high temperature side of the grill. Leave the lid open and sear each side of your steak for approximately 2-3 minutes, or until your steak is 5 degrees F away from your desired internal doneness.
Move the steaks to your serving platter and top with a tablespoon of butter on each. While the butter melts and the steak rests, it will finish cooking. Rest the steaks for 10 minutes before serving.
Calories: 577kcal | Carbohydrates: 1g | Protein: 46g | Fat: 43g | Saturated Fat: 21g | Cholesterol: 168mg | Sodium: 218mg | Potassium: 619mg | Fiber: 1g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 5mg