Name: Grilling Thick Steaks - The Reverse Sear
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 cup hickory wood chips, soaked; 1 (2 1/2 pound) 2-inch thick porterhouse steak, at room temperature; sea salt; olive oil

Grilling Thick Steaks - The Reverse Sear

4.8

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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

Prep Time:

10 mins

Cook Time:

35 mins

Additional Time:

5 mins

Total Time:

50 mins

Servings:

Jump to Nutrition Facts

Ingredients

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.

Nutrition Facts (per serving)

549	Calories
38g	Fat
8g	Carbs
42g	Protein

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.

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