The Quick Take
To reverse sear a thick steak on the grill, set up a two-zone fire with a cool zone and a hot zone. Place your steak, which must be at least 1.5 inches thick, on the cooler indirect heat zone. Cook it slowly until a meat thermometer reads an internal temperature of 115°F for medium-rare, taking roughly 30 to 45 minutes. Once it hits that target, move the steak directly over the hottest part of the fire and sear it for 60 to 90 seconds per side to build a dark, crusty exterior before letting it rest for 10 minutes.Key Facts at a Glance
| Requirement | Target |
|---|---|
| Minimum Steak Thickness | 1.5 to 2 inches |
| Indirect Heat Target Temp | 115°F (for Medium-Rare) |
| Searing Temperature | 800°F to 1,000°F+ |
| Sear Time | 60 to 90 seconds per side |
| Resting Time | 10 minutes |
Setting Up the Perfect Two-Zone Fire
Reverse searing is entirely about temperature control. You need a gentle, low-temperature zone to slowly bring the internal temperature of the meat up, and a blazing-hot zone to finish it off with a crust. If you try to cook a massive two-inch ribeye entirely over high heat, the outside will burn to a crisp long before the center renders.
By flipping the traditional script and doing the slow cook first, you gently break down the fats while drying out the surface of the steak. A dry surface makes the final sear much faster and crustier, locking in those savory juices without overcooking the interior.
On an Arteflame grill, this two-zone setup happens completely naturally. The flat solid-steel cooktop is cooler toward the outer edges, providing the perfect indirect heat zone to slowly roast a thick cut of beef. Meanwhile, the removable center grate sits directly over the wood or charcoal fire, reaching over 1,000°F. There are no dials to fiddle with—just slide the meat from the edge to the center when it is time to sear.
Step-by-Step Instructions
- Prep the steak: Salt your steak generously at least two hours before grilling. This dry brine draws out moisture, seasons the meat deeply, and helps guarantee a better crust.
- Light the fire: Pour a little vegetable oil on three paper napkins, place them in the center of the grill, stack your firewood over the napkins, and light the paper. You will be ready to cook in about 20 minutes.
- Start on indirect heat: Place your thick steak on the outer edge of the grill where the heat is gentle. Let it cook slowly, flipping occasionally for even heat distribution.
- Monitor the internal temperature: Check the meat with a digital thermometer. For a final medium-rare finish, pull the steak off the indirect heat exactly when the center reaches 115°F.
- Sear for the crust: Move the steak directly over the center fire grate. Sear it for 60 to 90 seconds per side. The intense heat will quickly caramelize the exterior.
- Rest and serve: Remove the steak from the grill and let it rest on a cutting board for 10 minutes before slicing.
Pro Tip: When you finish cooking, take advantage of the warm cooktop to clean up. Simply scrape any leftover beef fat or residue directly into the center fire, wipe the steel with a cloth, and apply a thin coat of oil. Your grill is instantly ready for next time.
Common Mistakes to Avoid
- Using a thin steak: Reverse searing a one-inch steak is a recipe for overcooking. Save this method for cuts that are at least 1.5 to 2 inches thick.
- Guessing the temperature: Unless you have X-ray vision, poking the meat to check doneness is a great way to serve your guests shoe leather. Invest in a high-quality instant-read thermometer from a brand like ThermoWorks.
- Searing for too long: The center fire is incredibly hot. If you leave the steak over the flames for more than two minutes a side, you will create a thick gray band of overcooked meat.
- Using table salt: Fine table salt is too dense and will make your steak overly salty. Always use a coarse finishing salt like Diamond Crystal Kosher Salt to build a proper crust.
Make It Your Own
Once you master the basic reverse sear, it is time to play around with the flavor profiles. The beauty of live-fire cooking is that you can easily customize the final product.
- The Compound Butter Finish: Top the steak with a slice of garlic and herb butter the moment it comes off the sear, letting it melt over the crust as it rests.
- The Hardwood Smoke: Toss a chunk of hickory or oak into the center fire during the indirect cooking phase to infuse the beef with a deep, smoky flavor.
- The Coffee Rub: Swap out standard salt and pepper for a coarse coffee and chili powder rub to create an incredibly dark, bark-like exterior.
- The Board Sauce: Chop fresh herbs, olive oil, and garlic directly on your cutting board, then slice the rested steak right on top of the mixture to coat every piece.
Frequently Asked Questions
Can I reverse sear a normal 1-inch steak?
No, the reverse sear method is strictly designed for thick steaks that are 1.5 inches or thicker. A thinner steak will overcook during the indirect phase, leaving you no time to build a crust over the hot fire without ruining the center.
Do I need to rest a reverse seared steak?
Yes, you must rest a reverse-seared steak for 10 minutes before slicing. While the gentle indirect heat produces less carryover cooking than traditional high-heat grilling, resting still allows the muscle fibers to relax and retain their juices.
What temperature do I pull the steak off for medium-rare?
Pull the steak off the indirect heat when the internal temperature hits 115°F. The intense heat of the final direct sear, combined with a 10-minute rest, will push the final internal temperature up to a perfect 130°F to 135°F for medium-rare.
Keep the Fire Going
Mastering the reverse sear is a true rite of passage for any backyard cook. Once you slice into that massive, perfectly pink ribeye and see absolutely no gray band around the edges, you will never look at an expensive cut of beef the same way again. It takes a little patience, a good thermometer, and a blazing hot fire, but the results are always worth the effort. Plus, when you are cooking on an open fire, even the waiting part is fun. Grab a drink, watch the flames, and enjoy the process.
Ready for more? Explore more grilling guides and keep the fire going.