RECIPE: Reverse seared steak

Posted at 1:31 PM, Mar 10, 2017
and last updated 2017-03-10 14:31:10-05

Snake Saturday is this weekend and while the event is known for their parade, there are a number of activities and events to enjoy all weekend, including a Charity Steak Cook Off.

Grill Mayor and chef Craig Jones talks about the event and shares a recipe for reverse seared steak.


  • 1 1/2"-2" bone-in or boneless rib eye steak (about 2 pounds)
  • 2 tsp kosher salt, divided
  • 1 tsp coarsely ground black pepper
  • Coarse sea salt
  • Olive oil


Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 tsp salt per side. Chill uncovered for up to 3 hours. Remove steak from refrigerator 1 hour before grilling.  Pat dry with paper towels. Season again with 1/2 tsp salt per side and let the steak come to room temperature.  Before putting the steak on the grill, pat dry again and lightly brush with the oil.

Build a two-zone fire in a charcoal grill for direct and indirect low heat (275°).  Alternatively, heat a gas grill to medium low heat, just before cooking, leaving only one burner on low.

Start the steak on the low, indirect side and cook until the internal temperature hits 95° (approximately 15 minutes).  While the steak is cooking, light another chimney of charcoal that will be used to sear the steak. 

Once the steak hits 115°, move the steak and the cooking grate on top of the chimney to sear the steak 1 to 2 minutes a side for medium rare.  For a gas grill, turn up one burner to high and sear the steak.

Transfer steak to a carving board; loosely cover with foil and let rest for 10 minutes. Slice across the grain, season with coarse sea salt and pepper.