In Basics by The BakerMama: How to Reverse Sear a Steak, I teach you a simple, two-step process to grilling the perfect steak every time.
- Thick-cut steak (1.5-2 inches thick)
- For a gas grill, turn half of the burners on to low-medium. For a charcoal grill, light the coals only on one half. Heat to an internal grill temperature around 200-300°F.
- Place steak directly on grill grates on cool side, away from the fire. Cook until the steak reaches an internal temperature that is 10-15°F away from your desired steak doneness.
- Move the steak off the grill. Heat grill to the highest heat possible. Once it reaches full heat, return the steak to the hottest part of the grill.
- Sear the steak over high heat, flipping frequently (every 15-20 seconds), until crisp and charred all over (about 2-3 minutes total).
Steak Temperature Chart:
Rare: 120-125 degrees F
Medium-Rare: 130-135 degrees F
Medium: 140-145 degrees F
Medium-Well: 150-155 degrees F
Well Done: 160-165 degrees F