Name: Grilling Thick Steaks - The Reverse Sear
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Hickory wood chips, soaked - 1 cup; 2-inch-thick porterhouse steak, at room temperature - 1 (2 1/2 pound); Sea salt and freshly ground black pepper to taste - 1 (2 1/2 pound); Olive oil, or as needed - 1 tablespoon

Grilling Thick Steaks - The Reverse Sear

Recipe information

Cooking:

10 min.

Servings per container:

Source:

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Ingredients for - Grilling Thick Steaks - The Reverse Sear

1. Hickory wood chips, soaked - 1 cup

2. 2-inch-thick porterhouse steak, at room temperature - 1 (2 1/2 pound)

3. Sea salt and freshly ground black pepper to taste - 1 (2 1/2 pound)

4. Olive oil, or as needed - 1 tablespoon

How to cook deliciously - Grilling Thick Steaks - The Reverse Sear

1. Stage

Place wood chips in the smoker box of your gas grill according to manufacturer's instructions.

2. Stage

Preheat one side of the grill to about 250 degrees F (121 degrees C).

3. Stage

Season steak generously with sea salt and black pepper on both sides.

4. Stage

Place steak on the cool side of the preheated grill. Cook until an instant-read thermometer inserted into the center reads about 100 degrees F (37 degrees C), 25 to 30 minutes. Transfer steak to a plate. Brush with olive oil and cover with aluminum foil.

5. Stage

Increase heat on the grill to 600 degrees F (315 degrees C) by turning both burners up to maximum.

6. Stage

Return steak to the hot grill and cook until crust forms and an instant-read thermometer inserted into the center reads 125 degrees F (52 degrees C), about 3 minutes per side. Transfer steak to a clean plate. Cover with aluminum foil and let rest before serving, about 5 minutes.