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Grilling Thick Steaks - The Reverse Sear
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Perfectly cook thick steaks on the grill using the foolproof reverse sear technique for a mouthwatering crust.
Ingredients:
  • 1 cup hickory wood chips, soaked
  • 1 (2 1/2 pound) 2-inch thick porterhouse steak, at room temperature
  • sea salt
  • olive oil
Instructions:
  • Add wood chips to the smoker box of your gas grill following the manufacturer's guidelines.
  • Preheat one side of the grill until it reaches 250°F (121°C).
  • Season both sides of the steak generously with a blend of sea salt and freshly ground black pepper.
  • Place the steak on the cooler side of the preheated grill and cook until the center reaches about 100 degrees F (37 degrees C), which should take around 25 to 30 minutes. Transfer the steak to a plate, brush it with olive oil, and cover it with aluminum foil.
  • Turn both grill burners up to their maximum setting to quickly increase the temperature to 600 degrees F (315 degrees C).
  • Place the steak back on the sizzling grill and cook until a crispy crust develops and an instant-read thermometer shows 125 degrees F (52 degrees C) in the middle, roughly 3 minutes on each side. Move the steak to a fresh plate, cover it with foil, and allow it to rest for 5 minutes before serving.

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