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Reverse Seared Steak on a Gas Grill: Weeknight Steak Perfection

easy reverse seared steak recipe

Reverse searing a steak is one of my favorite techniques to get a perfect medium rare steak.  Some people think the reverse sear process is too complicated.  This reverse sear guide will prove it is actually quite simple, and can be uses even on week nights for amazing steaks. 

reverse seared steaks made easy on a gas grill

Why Try the Reverse Sear Method?

Compared to traditional grilling over a hot gas grill or charcoal grill, why should you try the reverse sear method? 

When you slow cook your steak prior to searing it at the end, you are able to achieve several  things that are difficult to do with traditional grilling methods:

  1. Amazing tenderness is achieved much more easily, because your steaks are not exposed to the hot fire very long.  Even cheaper cuts, such as sirloin can be amazingly tender with the reverse sear method.
  2. Flavorful Crust on the Outside and Juicy on the Inside.  The salty crust on the exterior is such a nice contrast to the juicy interior of the steak.  Just love it! 
  3. Medium Rare Steak is easily achievable, without any fear of undercooking the steak.
  4. Temperature Uniformity– by cooking it at low temperatures first, the entire profile of the steak is cooked to the desired temperature.  
reverse seared ribeye steaks on gas grill

Reverse Sear Process Simplified

Below is the simple process we are going to use to grill some amazing steaks.  Once again… I do this on weeknights routinely… so easy! 

  1. Pick out some nice steaks with a thickness of 1″-2″. For weeknight grilling, the 1″ thick steaks work well, as they will cook quickly.   Ribeyes are great, but Hanger Steaks, Sirloins, or Flank Steak work great too.  
  2. Season your steaks generously with salt and pepper, or use a simple steak rub, such as Kosmos-Q Beef Rub, which is my favorite simple steak rub that I use a lot! 
  3. Heat your gas grill with the outside burners on and the inside burners off, achieving a temperature in the hood of the gas grill around 300-350°F (grill grate temperature will be lower than this) Adjust the outside burners to achieve this temperature. 
  4. Place your steaks in the center, where you have the burners turned off.  Grill for 10-15 minutes. Flip and check internal temperature.  Grill until internal temperature is 110°F. 
  5. Pull steaks off the grill when at 110° and turn all gas burners up to high.  Let the grill come up to 550°F or higher.  Grill each side of the steak for 1 minute.  
  6. Pull steaks when they reach 130°F and let rest for 10 minutes, slice and serve! 

Weeknight Steak Perfection

This video shows this simple process, and how easy it is.  If you have not followed my YouTube channel, you can subscribe right here.  This weeknight cook only took 40 minutes start to finish, so it is definitely possible for your next weeknight steak night. 

Reverse Seared Steak Tips

Like cooking all steaks, there are tools that make the process a little easier if you have them. Wireless Temperature Monitors can make your job a little easier, showing you the internal steak temperature and predicting when it will reach that first 110°F mark.  

I have really enjoyed using the Typhur Sync Wireless Meat Probes. which are super easy to use and can be used with or with out your phone.  

If you do not have a wireless meat probe, just check your steaks with a good “thermapen” style meat probe like the Typhur Instaprobe, which is one of the fastest on the market. 

Picking out the Right Steak

You will commonly see thick Ribeyes used for the reverse sear method, but you can use this on any steak that has some thickness to it.  The reverse sear method is great for making cheaper steaks feel more much more luxurious.  If you are looking for some cheap steak ideas, check out this overview of my favorite “cheap” steaks that have big time flavor.  

 

When choosing a steak, realize that Thickness correlates with how long the cook will take. If you have a lot of time on your hands, go ahead and pick out a 2″ thick ribeye or a big tri-tip steak. If you have less time, get a 1″ thick sirloin or ribeye.