Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks