If grilling steak feels intimidating or if you've struggled to cook the perfect steak, this recipe is for you! Today, I'm going to show you how to reverse sear a steak on a charcoal grill. It might sound fancy, but it's actually one of the easiest ways to cook a steak perfectly every time.
The reverse sear method is pretty simple. You'll slowly cook the steak over indirect heat until it reaches a little below your preferred internal temperature, then finish it over high heat to create a beautifully browned, flavorful crust. What you'll get is a juicy, tender steak that's evenly cooked from edge to edge.
Once you try this method, you'll wonder why you ever cooked steak any other way. It's a total game changer!
Looking for another reverse sear recipe? Try Reverse Sear Filet Mignon. It's perfect for a romantic dinner
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Recipe Ingredients
You’ll need the following ingredients to make this grilled steak recipe.
Ingredient Notes
New York Strip Steaks: New York strips are one of the best cuts for reverse searing because they have a rich beefy flavor and enough marbling to stay juicy during grilling. I recommend looking for steaks that are at least 1 ½ inches thick. Thin steaks tend to cook too quickly and are much harder to reverse sear properly.
Substitutions: Ribeye steaks, filet mignon, porterhouse steaks, T-bone steaks, and thick-cut sirloin steaks. Avoid using thin steaks like flank steak or skirt steak for this method.
Olive Oil: A small amount of olive oil helps the seasoning stick and encourages browning during the sear. It also helps prevent the steaks from sticking to the grill grate.
Substitutions: Avocado oil, canola oil, grapeseed oil, or melted beef tallow for extra flavor.
Salt: Enhances the beef flavor and helps create a better crust. Kosher salt is what I usually use because it distributes evenly across the surface of the steak. If you have extra time, I highly recommend that you dry brine the steaks in the refrigerator for several hours or overnight. This will improve its flavor and help dry the surface for better browning.
Substitutions: Sea salt, Himalayan salt, flaky finishing salt, steak seasoning blends.
Black Pepper: Adds warmth and texture to the crust. Coarsely ground pepper works really well for grilled steaks but you can use fine ground pepper like I did.
Substitutions: Garlic pepper seasoning, or Montreal steak seasoning.
Charcoal: Charcoal adds smoky flavor to the steak and creates the intense heat that's needed for a proper sear. Lump charcoal can be used but just know that it usually burns hotter and faster than charcoal.
How to Reverse Sear a Steak on a Charcoal Grill
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this recipe on the printable recipe card below!
Step 1. Prep the Steaks
Remove the steaks from the refrigerator 30 minutes before grilling. Pat them dry, rub both sides with olive oil, and then season them generously with salt and black pepper.
Step 2. Light the Charcoal
Fill a chimney starter with charcoal. Place crumpled paper underneath and drizzle it lightly with a little olive oil before lighting. You can also use Tumbleweeds or lighter cubes. The charcoal is ready when flames are visible at the top and the top coals are beginning to turn white.
Step 3. Set Up the Grill
Pour the hot charcoal onto one side of the bottom grate inside the grill. Leave the other side empty. Place the cooking grate on top. Close the lid and keep the top and bottom vents about halfway open. Aim for a grill temperature that's between 225F and 275F.
Step 4. Slowly Cook the Steaks
Place the steaks on the cooler side of the grill away from the charcoal. Close the lid and cook them until the steaks are about 10 degrees below your desired final temperature. Flip the steaks once halfway through this stage. A probe thermometer is something I highly recommend so that you can monitor the temperature without opening the grill too often.
Steak Temperature Guide
Rare: 115F to 120F
Medium-Rare: 125F to 130F
Medium: 135F to 140F
Medium-Well: 145F to 150F
Well Done: 155F and above
For medium-rare steaks, move them to the hot side when they reach about 115F to 120F. For other doneness levels, pull them from the cool side when they are about 10 degrees below your target temperature.
Step 5. Sear the Steaks
Move the steaks directly over the hot charcoal. Sear them for 1 to 2 minutes per side, flipping every 30 to 45 seconds, until a deep brown crust forms. If the charcoal is not hot enough, remove the steaks, add more charcoal, and then let the coals heat up before searing.
Step 6. Rest the Steaks
Transfer the steaks to a plate or cutting board and let them rest for 5 to 10 minutes before slicing. Doing this will help keep the steaks juicy.
Recipe Tips and Tricks
Use a Thermometer A meat thermometer removes the guesswork. Reverse searing is all about temperature control.
Flip More Often During the Sear Flip every 30 to 45 seconds during the sear for a more even crust. This is different from the slow-cook stage, where you only flip once.
Warm the Grill Grates First A properly heated grate helps prevent sticking and improves grill marks.
Slice Against the Grain Cutting against the grain shortens the muscle fibers and makes the steak more tender to eat.
Storage and Reheating
Refrigerator Storage Allow the steaks to cool completely before storing them. I like to place them in an airtight container or freezer bag. Refrigerate them for up to 4 days.
Freezer Storage: Allow the steaks to cool before placing them in a freezer bag. You can freeze them for up to 3 months. When you're ready to enjoy them, thaw the steaks in the refrigerator overnight before following the reheating instructions.
Best Way to Reheat Steak The best way to reheat steak without drying it out is to do it low and slow.
Oven Method: Preheat the oven to 250F. Place the steak on a wire rack over a baking sheet. Heat it until it is warmed through, about 20 to 30 minutes depending on thickness. Quickly sear the steak in a hot skillet or over hot charcoal for 30 seconds per side.
Air Fryer Method: Air fry it at 250F for 10 to 15 minutes.
Quick Reheating Method: Slice the steak and warm it gently in a skillet with butter over low heat for a few minutes.
Avoid microwaving the steak because it can make the steak tough.
Your Questions Answered
Reverse searing cooks the steak more evenly and gives you better control over doneness. It also creates a better crust without overcooking the inside.
For this recipe, your steaks should be at least 1 ½ inches thick. Thin steaks usually cook too fast for this method.
The steak surface was likely too wet or the charcoal was not hot enough. Next time pat the steak dry before oiling and seasoning it, and make sure the coals are fully heated before searing.
Sure! Turn off one burner and turn the other on high to create a two-zone cooking setup.
A two-zone fire means one side of the grill has charcoal underneath it and the other side does not. The hot side is for searing. The cooler side is for slowly cooking the steaks.
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Recipe
How to Reverse Sear a Steak on a Charcoal Grill
Ingredients
Method
- Remove the steaks from the refrigerator 30 minutes before grilling. Pat them dry, rub both sides with olive oil, and then season them generously with salt and black pepper.
- Fill a chimney starter with charcoal. Place crumpled paper underneath and drizzle it lightly with a little olive oil before lighting. You can also use Tumbleweeds or lighter cubes. The charcoal is ready when flames are visible at the top and the top coals are beginning to turn white.
- Pour the hot charcoal onto one side of the bottom grate inside the grill. Leave the other side empty. Place the cooking grate on top. Close the lid and keep the top and bottom vents about halfway open. Aim for a grill temperature that's between 225F and 275F.
- Place the steaks on the cooler side of the grill away from the charcoal. Close the lid and cook them until the steaks are about 10 degrees below your desired final temperature. Flip the steaks once halfway through this stage. A probe thermometer is something I highly recommend so that you can monitor the temperature without opening the grill too often.
- Steak Temperature Guide Rare: 115F to 120F Medium-Rare: 125F to 130F Medium: 135F to 140F Medium-Well: 145F to 150F Well Done: 155F and above
- For medium-rare steaks, move them to the hot side when they reach about 115F to 120F. For other doneness levels, pull them from the cool side when they are about 10 degrees below your target temperature.
- Move the steaks directly over the hot charcoal. Sear them for 1 to 2 minutes per side, flipping every 30 to 45 seconds, until a deep brown crust forms. If the charcoal is not hot enough, remove the steaks, add more charcoal, and then let the coals heat up before searing.
- Transfer the steaks to a plate or cutting board and let them rest for 5 to 10 minutes before slicing. Doing this will help keep the steaks juicy.
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