How to Reverse Sear Steak on a Gas Grill

By Steve Nestor

Is there a best method to grill a steak? I am not sure. I feel like I have seen or tried them all due to my time working on Steven’s TV shows, my time in the test kitchen, and my own personal cooking experience. Do you have a favorite grilling method for steak? Is it direct grill grilling, sear and slide, reverse sear, JKF (just keep flipping), or caveman? Factors to consider when selecting a method to grill a steak include, what kind of grill do you have, the thickness of the steak, the cut of steak, time, and personal preference.

Is Reverse Sear the Best Method for Grilling Steak?

It might not be the best method, but reverse sear is my go-to method for grilling steak. Reverse sear combines indirect and direct grilling for an evenly cooked and seared steak. The indirect grilling allows the steak to cook evenly without burning the outside before the inside cooks. The direct grilling sears the steak quickly and creates a crusty exterior. It is ideal the ideal method when grilling a thick steak. I like to add wood smoke by indirect grilling over charcoal or adding a smoker packet to my gas grill. Steven Raichlen refers to this as smoke-roasting.

Wildfire Outdoor Living is an Arizona-based company specializing in high-performance gas grills and premium outdoor kitchen solutions. Wildfire brings a commitment to cutting-edge technology and industry-leading innovation. Their 304 stainless steel design and illuminated LED knobs, cast stainless steel burners, and laser-cut stainless steel cooking grates create products that will provide peak performance. They also allow you to customize your outdoor kitchen with designer finish knobs and handles to meet the growing demand for designer outdoor kitchens.

I like to select the thickness of my steak at my local butcher shop, but that is not an option for everyone. These days thick cut steaks are everywhere, so the reverse sear method is the perfect match.

How to Set Up a Gas Grill for Reverse Searing

Here is how it all came together on the Wildfire gas grill. I generously seasoned the filets with Steven Raichlen’s Malabar Steak rub. I heated the Wildfire grill to 250 degrees and then placed a smoker pack under one of the grates over the lite burner to create wood smoke. I placed the steak on the unlit side of the grill. Let your steaks come up to room temperature before grilling. Do not throw cold steaks from the refrigerator directly on the grill or they will likely burn on the outside before the inside finishes cooking.

I smoke roasted the filets until they reached 110 degrees on my remote thermometer. I let the filets rest while I grilled asparagus. I returned the filets to grill to sear and finished cooking. The filets cooked for about two minutes on each side, and I pulled them off when they reached 135 degrees on an instant read thermometer. Cooking times may vary based on the thickness of your steaks.

The Results

The filets were evenly cooked on the inside due to the indirect grilling (smoke roasting). The filets developed a crusty exterior due to the high heat searing and spice rub. This two-step cooking process minimized the chances of burning the outside of the filets before the inside is cooked. The filets were a perfect medium rare and tender on the inside while the charred exterior was flavorful from the seasoning. A built-in bonus of this method is time to grill veggies while the steak rests. In true steak house fashion, I served the filets with grilled asparagus and mushroom risotto.

What method will you choose the next time you grill a steak on a Wildfire gas grill?