Recipes Meat and Poultry Beef Steaks Grilling Thick Steaks - The Reverse Sear 4.8 (8) 7 Reviews 3 Photos Grilling thick steaks (2 inches or more) over high heat can be challenging. The outside layers tend to be heavily charred and dry by the time the center reaches the desired temperature (unless you are a black and blue fan). The reverse sear brings the steak up to temperature slowly over low indirect heat, allowing the meat enzymes to work their magic. The steak is then grilled at a high temperature to get the appropriate crust. Submitted by Eric Davis Updated on December 4, 2023 Save Rate Print Share Close Add Photo 3 Prep Time: 10 mins Cook Time: 35 mins Additional Time: 5 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 cup hickory wood chips, soaked 1 (2 1/2 pound) 2-inch-thick porterhouse steak, at room temperature sea salt and freshly ground black pepper to taste 1 tablespoon olive oil, or as needed Directions 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). Season steak generously with sea salt and black pepper on both sides. Place steak on the cool side of the preheated 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. Return steak to the hot grill and cook 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 to a clean plate. Cover with aluminum foil and let rest before serving, about 5 minutes. Recipe Tips You can use a strip or rib-eye steak if preferred. This recipe produces a medium-rare steak. For rare, drop the meat's internal temperature by 10 degrees F in step 6; for medium, raise it by 10 degrees F. If you're using a different kind of equipment, such as a Kamado grill, be sure to follow any relevant instructions. I Made It Print Nutrition Facts (per serving) 549 Calories 38g Fat 8g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 549 % Daily Value * Total Fat 38g 49% Saturated Fat 13g 64% Cholesterol 141mg 47% Sodium 244mg 11% Total Carbohydrate 8g 3% Dietary Fiber 0g 2% Total Sugars 0g Protein 42g 84% Vitamin C 3mg 3% Calcium 33mg 3% Iron 4mg 24% Potassium 614mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.