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Reverse Sear Thick Steaks

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PREP TIME
10 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner
Reverse Sear Thick Steaks
Ingredients
  • 1 cup hickory wood chips, soaked
  • 1 (2 1/2 pound) 2-inch thick porterhouse steak, at room temperature
  • sea salt
  • olive oil
Instructions
1
Insert wood chips into the smoker box of your gas grill, following the manufacturer's specific guidelines for placement.
2
Preheat one side of the grill to approximately 250 degrees Fahrenheit (equivalent to 121 degrees Celsius).
3
Sprinkle steak liberally with sea salt and black pepper on both sides, ensuring an even coating.
4
Position the steak on the cooler side of the preheated grill and cook until an instant-read thermometer inserted into the center reaches a temperature of about 100 degrees Fahrenheit (37 degrees Celsius), taking around 25 to 30 minutes.
5
Transfer the steak to a clean plate and brush it with olive oil, covering it with aluminum foil afterwards.
6
Increase the heat on the grill to 600 degrees Fahrenheit (equivalent to 315 degrees Celsius) by turning both burners up to their maximum capacity.
7
Return the steak to the hot grill and cook until a crust forms and an instant-read thermometer inserted into the center reads 125 degrees Fahrenheit (52 degrees Celsius), taking approximately 3 minutes per side.
8
Transfer the steak to a clean plate and cover it with aluminum foil, allowing it to rest for about 5 minutes before serving.