Grilling Thick Steaks - The Reverse Sear
Grilling thick steaks (2 inches or more) over high heat can be challenging. The outside layers tend to be heavily charred and dry by the time the center reaches the desired temperature (unless you are a black and blue fan). The reverse sear brings the steak up to temperature slowly over low indirect heat, allowing the meat enzymes to work their magic. The steak is then grilled at a high temperature to get the appropriate crust.
Ingredients
- 1 cup hickory wood chips, soaked
- 1 (2 1/2 pound) 2-inch-thick porterhouse steak, at room temperature
- sea salt and freshly ground black pepper to taste
- 1 tablespoon olive oil, or as needed
Directions
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