Grilling Thick Steaks - The Reverse Sear
Ingredients46 m servings 401 cals
- Season steak generously with salt and black pepper on both sides.
- Place wood chips in the smoker box of your gas grill according to manufacturer's instructions.
- Preheat one side of the grill to about 250 degrees F (121 degrees C).
- Place steak on the cool side of the grill. Cook until an instant-read thermometer inserted into the center reads about 100 degrees F (37 degrees C), 25 to 30 minutes. Transfer steak to a plate. Brush with olive oil and cover with aluminum foil.
- Increase heat on the grill to 600 degrees F (315 degrees C) by turning both burners up to maximum.
- Cook steak until crust forms and an instant-read thermometer inserted into the center reads 125 degrees F (52 degrees C), about 3 minutes per side. Transfer steak back to plate. Cover with aluminum foil and let rest before serving, about 5 minutes.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 401 calories; 30.8 g fat; 0.2 g carbohydrates; 28.9 g protein; 92 mg cholesterol; 160 mg sodium. Full nutrition
ReviewsRead all reviews 2
OK...here goes! We are rebels. We didn't follow this recipe EXACTLY. This is what we did, or should we say DID NOT do: 1.) We did not use a gas grill 2.) We used ribeye and not a porterhouse st...