You’ve seen the awesome char marks you get when you order a steak from a nice Steak house. You can achieve Steak perfection at home without the hefty restaurant prices. You can achieve this by using the “Reverse Sear” method.
The Reverse Sear is achieved by creating 2 zones on your grill for indirect and direct cooking. You want the grill to be in the 400 degree range over all, with the coals on the direct side hot enough to get good sear marks. Keep in mind the timing stated below will vary based on the thickness of your steaks so use this as a general guideline and use an internal read meat thermometer like the thermapen to gauge your internal temps accordingly.
Oil your grill grates well. Put your steaks (I prepare mine in a slather of olive oil, sea salt and fresh ground pepper, that’s it!) on the indirect side and let them cook for a minimum of 3 minutes per side. This time is going to vary- if your steaks are very thin, decrease the time. If they are VERY thick, increase this time.
For a medium rare steak, pull the steaks off the indirect zone at 120 degrees (if you are going for a well cooked steak then go for 130). Make sure your direct side is pretty hot, if using gas you will want the burners on high and if using charcoal make sure all your air vents are wide open to have a very hot fire to obtain char marks. Sear the steak on each side for 2 minutes and remove.
Let the steak rest tented under foil for 10 minutes to let the juices reabsorb. While the steak is resting, you can continue to cook any veggies on the grill. I recommend my blue cheese and herb stuffed tomatoes- they go perfectly with a nice steak!