Using the reverse sear method and the right tools, you’ll be pulling a mouthwatering seared steak off the grill in no time.
Getting your steak started
After oiling up your grate and getting your direct/indirect zones ready, all you have to do is toss your steak on the indirect zone and grab a cocktail.
Even on your indirect zone, however, your steak will still cook quickly.
After four or five minutes, have your meat thermometer handy and see where you are temperature-wise.
For medium-rare lovers, 120 degrees is just about right for step one of the process. Once you’re at the right internal temperature, now it’s time to just flip it to the direct zone.
Searing for two minutes per side is all your steak should need to achieve perfection.
Other helpful tips
One thing to remember is that your steak is still going to cook after you pull it from the grill. An easy way to overcook your steak is to cook it all the way to the top range of your desired temperature.
After letting it rest for a few minutes, the temperature should slide right into that ideal temperature zone.
It’s also important to remember the basics of searing a steak, including picking the right oil. As we covered in our essential grilling tools entry, not all oils are created equal when it comes to grilling.
Instead of olive oil, high-heat oils like peanut oil are perfect complements for your grill. Other great options include pomace oil, grapeseed oil, canola oil, and vegetable oil.
It also helps to pick the right grill brush — a small but critical step. To avoid a grilling story, just get a bristle-free grill brush that is all in one piece.
Sear Steak with Confidence
Searing steak can seem intimidating, though all you have to do is roll up your sleeves and go for it.
By correctly using the reverse searing method, you’ll soon be a steak master.
Grill Like Robyn
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