For a deeper smoky flavor, consider using a combination of wood chips, such as hickory and mesquite. Ensure the steak is completely thawed and brought to room temperature before grilling for even cooking. Use a reliable instant-read thermometer to accurately monitor the internal temperature of the steak. Experiment with different seasonings, such as garlic powder, onion powder, or smoked paprika, to customize the flavor profile. Adjust searing time based on your desired level of crust. Watch carefully to prevent burning.
Grilling Thick Steaks - The Reverse Sear
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PREP TIME10 mins
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COOK TIME35 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS24
Unlock the secret to perfectly grilled, thick-cut steaks with the reverse sear method. This technique ensures a tender, evenly cooked interior and a beautifully charred crust, delivering a steakhouse-quality experience in your own backyard.
Ingridients
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Nutrition
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Carbohydrate8 g
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Cholesterol141 mg
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Fiber0 g
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Protein42 g
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Saturated Fat13 g
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Sodium244 mg
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Sugar0 g
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Fat38 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Grill: Place soaked hickory wood chips in the smoker box of your gas grill according to the manufacturer's instructions. (5 minutes)
02
StepPreheat for Indirect Cooking: Preheat one side of the grill to approximately 250 degrees F (121 degrees C). Ensure the other side remains unlit for indirect cooking. (10 minutes)
03
StepSeason the Steak: Generously season the porterhouse steak on both sides with sea salt. (2 minutes)
04
StepSlow Cook to Target Temperature: Place the seasoned steak on the cool side of the preheated grill, away from direct heat. Cook until an instant-read thermometer inserted into the center of the steak reads about 100 degrees F (37 degrees C). (25-30 minutes)
05
StepRest and Prepare for Searing: Transfer the steak to a plate. Brush lightly with olive oil and cover loosely with aluminum foil. This allows the steak to rest briefly and prepares it for the high-heat sear. (5 minutes)
06
StepIncrease Grill Heat: Increase the heat on the grill to 600 degrees F (315 degrees C) by turning all burners to maximum. Allow the grill to preheat fully to achieve optimal searing temperature. (5-10 minutes)
07
StepSear for Crust: Return the steak to the hot grill and sear until a rich crust forms on both sides, and an instant-read thermometer inserted into the center reads 125 degrees F (52 degrees C) for medium-rare. (About 3 minutes per side)
08
StepFinal Rest: Transfer the seared steak to a clean plate. Cover loosely with aluminum foil and let rest for at least 5 minutes before serving. This allows the juices to redistribute, ensuring a tender and flavorful steak.
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Leo Ohara
Jun 27, 2025The resting period is crucial. Don't skip it! It makes a noticeable difference in the steak's tenderness.
Violet Moore
May 22, 2025I love the smoky flavor from the hickory chips. It really elevates the dish.
Daniella Hickle
May 7, 2025This reverse sear method is a game-changer! My steaks have never been so perfectly cooked.
Donato Gislason
Apr 30, 2025I tried this recipe with a ribeye and it turned out fantastic. Highly recommend!
Kariane Lueilwitz
Apr 11, 2025The instructions were clear and easy to follow, even for a novice griller like me.