Reverse-Seared Steaks

“Reverse searing—grilling over low, indirect heat before a final sear—gives your steaks a terrific crust and the most evenly cooked and juiciest meat possible,” explains Danielle Bennet, author of DIVA Q’S BARBECUE: 195 RECIPES FOR COOKING WITH FAMILY, FRIENDS & FIRE. 

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Reverse-Seared Steaks

Course Main Course

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 4 servings

Ingredients

• 4 steaks 1 ½_inches thick
• 2 tbsp canola oil
• Montreal Steak Spice

Instructions

• Prepare your grill for indirect cooking and preheat it to 225°F.
• Lightly oil each steak on both sides with canola oil and season generously with Montreal Steak Spice.
• Place the steaks on the cool side of the grill. Grill, flipping once, until their internal temperature reaches 115°F, 20 to 25 minutes.
• Remove the steaks from the grill and tent lightly with foil. Prepare the grill for direct cooking and increase the temperature to 500°F.
• Grill the steaks over direct heat, flipping every 2 minutes, until the desired internal temperature has been reached (see sidebar).
• Remove the steaks from the grill. Tent the steaks with foil and let rest for 5 minutes before slicing or serving.

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