Grilling Thick Steaks - The Reverse Sear

1. 1

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

2. 2

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

3. 3

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

4. 4

   Place steak on the cool side of the 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.

5. 5

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

6. 6

   Cook steak 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 back to plate. Cover with aluminum foil and let rest before serving, about 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.