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Reverse-Sear Grilled Steak

photo: Scott Phillips

Servings: 2

The reverse-sear method in this recipe ensures a juicy steak because it prevents overcooking. Cook over low heat first, just shy of perfect doneness, then sear the surface to brown and create a crust. This works best with steaks more than 1 inch thick.


  • 1 10- to 12-oz. rib-eye, strip, or porterhouse steak, about 1-1/2 inches thick
  • Coarse salt and freshly cracked black pepper

Nutritional Information

  • Calories (kcal) : 290
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 70
  • Sodium (mg): 470
  • Protein (g): 28


Trim any fat to 1/8 inch, and season the steak all over with 3/4 tsp. salt and 3/4 tsp. pepper. Refrigerate uncovered for at least 1 hour and up to 8 hours.

Prepare a two-zone wood or charcoal fire; you’ll want very low heat (225°F) on one side and higher heat (400°F) on the other. Push the lit coals to one side of the grill to create a high-heat area. (If you are using a gas grill, light the burners on one side only and heat the grill on low.) Put the steak over the low-heat area, close the lid, and cook until an instant-read thermometer inserted into the side of the steak registers 110°F to 120°F, 15 to 20 minutes.

Raise the heat on the high-heat side of the grill to its maximum by adding wood or lit charcoal as needed or by turning up the gas burners. If you have an adjustable grill grate, place it as close to the heat source as possible. Move the steak to the hotter side and sear until evenly browned and an instant-read thermometer registers 130°F to 140°F (for medium rare to medium), 1 to 2 minutes per side. Rotate the steak often, moving it away from flare-ups as necessary to prevent burning.

Transfer the steak to a cutting board and let rest for 5 to 10 minutes. Slice the meat across the grain, and serve


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