Grilling Thick Steaks - The Reverse Sear

Grill 2-inch-thick steaks slowly over low indirect heat, then crank up the temperature to get a great crust with this no-fail reverse sear method.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 549 Calories

Ingredients

• olive oil
• Sea salt
• 1 (2 1/2 pound) 2-inch thick porterhouse steak, at room temperature
• 1 cup hickory wood chips, soaked

Recipe Instructions

Step 1

Preheat one side of the grill to about 250 degrees F (121 degrees C).

Step 2

Increase heat on the grill to 600 degrees F (315 degrees C) by turning both burners up to maximum.

Step 3

Place wood chips in the smoker box of your gas grill according to manufacturer's instructions.

Step 4

Season steak generously with sea salt and black pepper on both sides.

Step 5

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.

Step 6

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.