Tips from the Grill: Reverse Sear Steak

Reverse sear steak on a charcoal grill using a two-zone setup for even doneness from edge to edge. Finish over direct heat for a rich, craveable crust. This low-and-slow method takes the guesswork out of grilling a thick, juicy steak.

Slices of seared steak on a wooden cutting board with a knife and a ramekin of salt

1Food Prep20 min
2Grill Prep10–20 min
3The CookApprox. 30–45 min indirect + 1–2 min total sear + 5–7 min rest

Cooking for 2 people

Ingredients

1
steak per person
Oil, enough for a thin coating
Kosher salt, to season generously
Black pepper, to season generously
2 sticks
softened salted butter
2 tbsp
chopped parsley
2 tbsp
chopped green onion
2 tbsp
red pepper flakes
2 tbsp
minced garlic

1Food Prep

Choose a thicker steak with good marbling to help achieve even doneness during the low-and-slow phase.
Brush steak with a thin layer of oil.
Season generously with kosher salt and black pepper.
To prep the compound butter: combine softened salted butter, chopped parsley, chopped green onion, red pepper flakes, and minced garlic. Mash together with a fork and set aside.

2Grill Prep

Fuel: We recommend Kingsford™ Original Charcoal Briquets.
Method: Two-Zone Method
Temp: Approximately 250°F indirect, then very hot direct heat for searing

3The Cook

- Set up a two-zone charcoal fire with coals on one side and an indirect cooking zone on the other. Place the lid vent over the indirect side so heat and charcoal flavor move across the steak.
- Place the seasoned steak on the indirect side. Close the lid and cook until the internal temperature reaches roughly 120°F to 125°F for medium rare, about 30–45 minutes.
- Remove the steak and let it rest while you add fresh charcoal and open the vents to build a very hot sear fire.
- Sear the steak directly over the hottest coals for about 30–60 seconds per side, just until a deep brown crust forms. Sear edges as desired to crisp the fat cap.
- Remove from the grill and rest 5–7 minutes.
- Melt the compound butter into a sauce, then slice the steak with a straight blade against the grain and top with the butter sauce.