The Grillionaire's Guide | Reverse Searing a Steak

Do you dislike chewy, overdone steaks? Are you prepared to wow your loved ones with the ideal medium-rare steak?

As the internets own Grillionaire (THAT'S ME), I am here to reveal my top-secret technique for reverse-searing a steak. OK, lets be honest, it is not REALLY top secret, but I find this failsafe method will enable you to consistently produce a nicely seared exterior, smoky taste, and delicate, juicy interior. With the Grillionaire's guide to reverse searing, heat up the grill and get ready to master steak cooking.

I know a thing or two about cooking a mean steak. I have burned and ruined my fair share of them, but got better after years of practice. While there are numerous methods for cooking a steak, including grilling, pan frying, and broiling, my personal favorite is reverse searing on the grill. 

What is reverse searing?

Let's get into the science of cooking a perfect medium rare steak. Cooking a steak to perfection can be a bit of a challenge. The key is to comprehend the role of heat in the cooking process and how it affects muscle fibers in meat. 

When you heat a steak, the muscle fibers contract and squeeze out the juices.This is why it's important to set the steak aside after cooking to allow the juices to redistribute and the meat to soften.

A steak's internal temperature can also affect its tenderness and flavor. Rare steaks have a cool red center and are ideal for tender cuts of meat. Many steak lovers, including myself, prefer a medium rare steak with a warm red center. It's firmer in texture than a rare steak but still juicy and flavorful. A medium steak has a pink center and a firmer texture. A well-done steak has a gray-brown center and is cooked all the way through.It has the firmest texture but may be the least juicy and flavorful.

To get the perfect medium rare steak, use a meat thermometer to make sure the internal temperature is between 130-135°F. I am a BIG FAN of The MeatStick X thermometers. Wireless, bluetooth, and one of the most accurate thermometers due to MULTIPLE sensors on the probe!

As a result, you'll have a juicy, tender steak with a warm red center.The reverse sear method involves slowly cooking the steak on a low heat grill, followed by a high heat sear. This allows the inside of the steak to cook to the ideal medium rare temperature without overcooking the outside. I've mastered the art of reverse searing a steak on the grill as the Grillionaire. Here's a step-by-step guide to steak perfection:

  1. Preheat your grill to low heat. Place pellets or wood chips in a smoke box and place over the indirect heat source to achieve a smoky presence in the grill. Alternatively, you can use a pellet grill to the same effect. 

  2. While the grill is heating up, season your steak with a homemade rub. Here's a simple recipe for a steak rub using ingredients you may already have in your pantry:

  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

  1. Place the steak on the grill and slow cook it until it reaches an internal temperature of about 110°F. This will take about 45-60 minutes on the grill.

  2. When the steak has reached the desired internal temperature, remove it from the grill and increase the heat to high. Make sure to brush the grates clean to prevent the steak from sticking.

  3. Place the steak on the hot grill and sear it for about 1-2 minutes on each side, or until you achieve the desired crust.

  4. Let the steak rest for a few minutes before slicing and serving. This will allow the juices to redistribute and the steak to become more tender.

And that is my SECRET METHOD for reverse searing a steak! Thanks for joining me on this journey to steak perfection, fellow Grillionaires! I hope that you've learned the ins and outs of reverse searing a steak and are ready to impress your friends and family with your newfound grilling skills. Just remember to always use a meat thermometer to ensure that you achieve the perfect medium rare temperature, and don't be afraid to experiment with different rubs and smoke flavors to find your perfect combination.

As I sign off on my blog and videos, I always say "make sure you eat well, do well, and serve good food." So go forth and grill with confidence, knowing that you have the knowledge and skills to cook the perfect steak every time. Happy grilling!

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