Getting perfectly cooked medium rare steak every time is easy with the reverse sear method.
Reverse Sear on the Grill
First of all, fire up the chimney with enough briquettes for some indirect heat, start with about 20 briquettes.
Prepare the steak while this is happening.
Once all the briquettes are lit, add to the grill alongside a drip pan with boiling water.
Grilling the perfect steak requires an excellent cut of steak. A good choice is Green Meadows Beef’s Porterhouse. Their beef is grass fed and locally grown – take back local!
Let the steak get to room temperature. Give it a light rub with oil and season lightly with salt and pepper.
Your grill should be pipping hot and ready to cook by now.
Place your seasoned steaks onto the indirect heat zone of your grill, insert your thermometer and close the lid. This is also a great time to throw any wood chips onto your briquettes to give your steak a nice smoky flavour.
The grill will need to be at around 110°C / 225°F for indirect-heat grilling, once set it’s sit back and relax while you watch the temperature. For a medium rare steak it should be 54-57°C / 130-134°F.
Just before it reaches this temperature remove the grill lid and move the steak directly over the briquettes and sear for a couple minutes each side. This is where you see the Millard reaction happening as mentioned in Pat’s article giving the steak its delicious tasty surface.
Once you have seared your steak, remove from the grill and cover with tinfoil on a plate (preferably on a rack off of the plate) for 10 minutes. The end result is a perfectly grilled mouth watering medium rare.