How to: Reverse Seared Steak

Ask your local butcher and they’ll tell you, a great steak is usually grilled. But true connoisseurs know that the reverse searing method is the best way to get that perfectly cooked steak every time. The reverse searing method to grilling a steak involves cooking the meat at a lower temperature before searing it on a hot grill. This approach ensures that the steak is properly cooked to the desired doneness before getting the char-grilled flavor from the searing. This method works best for thicker cuts of steak, at least 1” thick or more.

Check out this recipe for Reverse Seared Steak from Ryan that explains the process very easily. (It's a great recipe overall as well!)

How to Reverse Sear a Steak

• Dry and Season - Patting the steak dry with a paper towel or cloth before seasoning helps ensure that the seasonings stick properly. Then, add a generous amount of Lane's SPG, Lane's Ancho Espresso Rub, or Lane's Scorpion Rub rub to pack on the flavor.
• Don't grill a cold steak - Let the steak sit for about 20 minutes to let the steak come up to room temp and give the seasoning time to adhere to the surface. 
• Fire up the grill -  While the seasoning adheres to the steak, you can get the grill prepped. Heat it up to a medium-low temperature over indirect heat, between 250 and 275 degrees Fahrenheit. If using a charcoal grill, bank your coals to one side and cook on the indirect side.
• Keep it low and cook it slow - Oil your grates with any neutral flavor oil. Place the steak on the grill and cook it anywhere from 15 to 30 minutes depending on the thickness of your steak, until it reaches a temperature 10 degrees short of where you want the finished doneness to be. Check out the chart below for reference.

• Smoking hot sear - Start by preheating the grill to a very high temperature – you should be able to hold your hand above the grates for no more than three seconds. Place the steak on over direct heat and let sear for 1½ to 2 minutes per side until the desired temp is reached. If the steak is really thick(2”+), you may need to flip it over multiple times through the searing process to prevent burning.
• Rest, Relax, and EAT STEAK! - It’s time to pull the steak off the grill and let it rest for 5-10 minutes before slicing. Serve it straight up or with a little Bear & Burton's Fireshire on the side.

Reverse Searing Tips and Tricks

• Extra Crispy Crust - Lightly score the surface of each side in a criss-cross pattern, no more than an 1/8th inch deep. This will give you more surface area to hold seasoning and develop more crust.
• Butter = Flavor and Fire - Add a thin slice or two of butter to the steak right before the searing process for a flavor boost. If you're cooking over charcoal or a live fire, the butter will melt and drip down, causing some flare ups. A fun visual if you want show off a little bit.(Grill safely. Don't take your eye off the fire and keep an extinguisher handy please!) 
• Not Just For Beef - This method also works great for thick pork chops, larger cuts of lamb, and even denser fish fillets like salmon and swordfish.

By following the reverse searing method for grilling a steak, you are sure to get perfectly cooked and flavorful results every time. Plus, you’ll get to skip all the fuss of trying to get the perfect crust without overcooking your steak – all you need is an oiled grill and a thermometer and you’re set for success.