“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
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.