Ever grilled a thick steak only to end up with a burnt crust and a raw middle? We have – and as the Lawson brothers behind Charcoal Brothers, we’ve learned there’s a better way. Enter the reverse sear, an advanced grilling technique that flips the traditional steak-cooking script and guarantees a perfectly cooked interior and a stunning crust. In this post, we’ll walk you through a clear step-by-step guide on reverse searing a steak on a gas grill, explain why this method is superior for thick cuts, share our personal experience (yes, we were once skeptics too), and give you pro tips on temperature control and resting. By the end, you’ll be ready to fire up your gas grill and achieve steak perfection. Let’s dive in!
Why Reverse Searing is Superior for Thick Steaks
(Grilling Thick Steaks – The Reverse Sear Recipe)Grilling thick steaks (about 1.5–2 inches or more) over high heat can be challenging – the outside often ends up heavily charred and dry by the time the center reaches the desired temperature (Grilling Thick Steaks – The Reverse Sear Recipe) (unless you like it “black and blue,” charred outside and very rare inside). The reverse sear method solves this by bringing the steak up to temperature slowly over low, indirect heat first, gently warming the interior without overcooking the exterior (Grilling Thick Steaks – The Reverse Sear Recipe). Then, you finish with a short blast of high heat to get that perfect crust (Grilling Thick Steaks – The Reverse Sear Recipe). The result? A steak that’s evenly cooked edge-to-edge, with a beautifully seared exterior.
This technique is especially game-changing for thick-cut steaks. In a traditional cook, a 2-inch steak cooked over direct high heat will hit your target internal temp near the surface long before the middle is done, making a uniformly pink center almost impossible (Reverse Sear Steak On The Grill | Tips & Techniques | Weber Grills). By cooking the steak low and slow first, the internal temperature rises evenly, virtually eliminating the grey, overcooked band and preserving more juices (Reverse-Seared Steak Recipe). Once it’s close to your desired doneness, you finish with high heat to create a mouthwatering brown crust. In other words, reverse searing gives you the best of both worlds: a tender, juicy inside and an outside seared to crusty perfection
Another bonus: the gentle pre-cook tends to dry the steak’s surface slightly, which actually improves browning during the final sear (moisture is the enemy of a good sear). And despite a common myth, searing first doesn’t “lock in juices” – that’s been debunked (Reverse-Seared Steak Recipe). In fact, starting with high heat can cause more juice loss. Reverse searing, on the other hand, maximizes tenderness and flavor. It’s our go-to method anytime we grill hefty ribeyes, porterhouses, or tomahawk steaks.
Personal Note: Jake (our resident pitmaster) was the first to champion the reverse sear in the Lawson household. Matt, ever the high-heat grillmaster, was skeptical – until he tried it. One weekend, we reverse-seared a 2-inch ribeye: Jake supervised the slow cook, then Matt blasted it on full flame to finish. When we sliced into that steak, Matt’s eyes lit up. It was wall-to-wall pink perfection with a crust that had us both grinning. Consider us converts for life!
Step-by-Step: How to Reverse Sear a Steak on a Gas Grill
Ready to try this advanced grilling technique? Grab a thick-cut steak (at least ~1.5 inches thick is best for this method (Reverse-Seared Steak Recipe)) and follow these steps on your gas grill:
- Prepare the Steak and Grill: Start by seasoning your steak generously with salt and pepper. For even better flavor, you can pat the steak dry and season 30-60 minutes beforehand (or the night before) – this dry brine will help flavor and dry out the surface slightly for a superior sear. Meanwhile, set up your gas grill for two-zone cooking. This means one side or burner on low heat and the other side off (cool). Aim to preheat the hot side to about 225–250°F if possible (Grilling Thick Steaks – The Reverse Sear Recipe) (Grilling Thick Steaks – The Reverse Sear Recipe). On a three-burner grill, for example, you might turn one burner on low and leave the others off. Close the lid to let the grill come to a stable low temperature. (Pro tip: If you have a smoker box or some foil, add a handful of wood chips on the lit burner for a subtle smoky flavor during the low cook – optional but adds a nice touch.)
- Slow-Cook Over Indirect Heat: Once the grill is at a steady low heat, place your seasoned steak on the cool side of the grill (no direct flame under it). Close the lid. This essentially roasts the steak gently like an oven. Cook the steak slowly until its internal temperature is about 10–15°F below your final desired doneness (Reverse Sear Steak On The Grill | Tips & Techniques | Weber Grills). For a medium-rare finish (130°F final), pull the steak around 115–120°F internal. For medium (140°F final), aim for ~125°F internal before searing. The time this takes will vary by steak thickness and grill temp – a 2-inch steak might take roughly 20-30 minutes to reach ~115°F (Grilling Thick Steaks – The Reverse Sear Recipe), but always cook to temperature, not just time. Use a reliable meat thermometer to monitor the internal temp so you don’t overshoot it. This step gently heats the steak through without drying it out.
- Rest and Preheat for Searing: When the steak reaches the target pre-sear temperature, take it off the grill. Tent it loosely with foil and let it rest. (Don’t worry, it will not get cold – it will actually coast up a few degrees internally, and we’ll sear it soon.) Now, crank up your gas grill to high heat. Turn on all burners to full power to get the grill as hot as possible (500°F+ if you can, or even higher) (Grilling Thick Steaks – The Reverse Sear Recipe). If your grill has a sear burner, now’s the time to use it. Let the grill preheat for about 5-10 minutes until the grates are super hot. That rest you gave the steak not only lets the juices redistribute, but it also gives you time to heat the grill for the grand finale.
- Sear the Steak Over High Heat: Time to finish the steak with a bang. Place the steak over the direct high-heat side of the grill. Sear for about 1–2 minutes per side with the lid open, just enough to form a deep brown crust. Flip the steak once (or as needed) – you’re looking for that gorgeous char and grill marks. If your steak is very thick, also sear the edges briefly by holding it with tongs. Keep a close eye to avoid burning; the steak will sear quickly on a hot grill. After 1-2 minutes each side, check the internal temperature – it should have reached your target (e.g. ~130°F for medium-rare). The crust should be nicely caramelized and sizzling. This high-heat sear at the end is what gives you that steakhouse-quality exterior without overcooking the interior.
- Final Rest and Serve: Remove the steak from the grill and let it rest again for about 5-10 minutes. This short rest is key for juicy results – it allows the muscle fibers to relax and the juices to redistribute, so they won’t all gush out when you cut in. (The good news: because we cooked it gently, a reverse-seared steak typically doesn’t need as long a rest as a straight high-heat cooked steak, but a few minutes is still beneficial.) After resting, it’s the moment of truth – slice in and admire the perfectly even pink center. You should notice little to no grey band at the edges; just tender, juicy steak from edge to edge, framed by a beautifully seared crust. Season with a little extra salt to taste, if desired, and enjoy the fruits of your labor!
Best Practices for Reverse Searing (Temperature & Resting)
Use Two-Zone Heat: The foundation of reverse searing is the two-zone setup. On a gas grill, this means one area of the grill is cooler (indirect heat) and another is hot for searing. Mastering this will give you precise control. Make sure the indirect side truly stays low – you might only turn on one burner on its lowest setting. If the grill’s lowest temp is still above ~300°F, crack the lid a bit or intermittently turn the burner on and off to maintain a gentle heat. The goal during the first phase is low-and-slow cooking, roughly in the 225-250°F range, so the steak gradually warms up without overshooting. Then you’ll blast it with direct heat at the end.
Trust Your Thermometer: A good meat thermometer is non-negotiable for this technique. Because we’re cooking to a specific internal temperature, guessing or using timing alone can lead to errors. Probe the steak in the center (away from bone if it has one) to check temp. If you’re cooking multiple steaks, check each – thicker or colder ones may take longer. Also monitor your grill’s ambient temperature if possible (some grills have built-in thermometers, though they can be inaccurate). Hitting that ~115°F internal mark before searing is the secret to nailing your desired doneness. It takes the guesswork out of grilling thick steaks.
Patience Pays Off: We know the waiting game can be tough – the cook may take a bit longer than an all-out high-heat grill session. But be patient during the low cook. Avoid opening the lid too often (every peek lets out heat). The payoff for your patience is a steak that’s uniformly cooked. If you rush and crank the heat, you’re essentially back to the standard method and might overcook the outside. So grab a cold one (as we often do), enjoy the aroma, and trust the process.
Resting Periods: With reverse searing, you effectively have two short rests: one after the low-temp phase (while the grill heats up), and one after the final sear. Both are important. The first rest isn’t very long – just enough to keep the steak from overcooking as the grill gets blazing, and it allows carryover cooking to even out. The final rest of 5-10 minutes is key to keeping the steak juicy when you serve it. Resist the urge to cut immediately, or those lovely juices will end up on the plate instead of in each bite. Use this time to plate any sides or to just admire that gorgeous steak you’ve just perfectly grilled.
Season Well (and Early): Don’t skimp on seasoning thick steaks. We recommend a generous salt and pepper seasoning at minimum. For an even deeper flavor, season the steak at least 40 minutes prior to grilling (or the night before, kept in the fridge), a technique known as dry-brining. This gives the salt time to penetrate and also dries the surface for better browning. Just be sure to pat the steak dry with paper towels before it hits the grill if any moisture surfaced. You can also experiment with your favorite steak rubs or marinades, but be cautious with marinades that have sugars, as they might burn during the sear.
Choose the Right Steaks: As a rule of thumb, reverse searing shines with thicker cuts. Steaks at least 1.5 inches thick are ideal (Reverse-Seared Steak Recipe). Think ribeye, strip loin, T-bone, porterhouse, filet mignon, or even a thick-cut sirloin. Thinner steaks (say 1-inch or less) can be cooked directly on high heat without much trouble – they’ll cook through before the outside burns. So save this method for the hefty cuts that normally give you trouble on the grill. It’s also fantastic for larger pieces like prime rib or tenderloin roasts (just extend the low cooking time).
Lawson Brothers’ Anecdote: Our First Reverse Sear Triumph
To add a bit of our own experience: the first time we tried reverse searing, it was actually an experiment born out of a friendly Lawson brothers rivalry. Matt (the self-proclaimed “Grillmaster” of our trio) had been grilling steaks the traditional way for years – high heat, quick sear, done. Jake (the “Pitmaster”) had been reading up on low-and-slow techniques and suggested this reverse sear idea one day. You should’ve seen the look on Matt’s face when Jake proposed not searing a steak right away – pure skepticism! Eric and the rest of the family were hanging around waiting for dinner, and frankly, we all wondered if this would delay our feast or ruin a prime cut.
Jake seasoned up a beautiful 2-inch thick ribeye, and we set up the gas grill with one burner on low. For once, Matt had to sit on his hands a bit and not crank the heat – that was the hardest part for him. We had a beer (or two) as the steak slowly came up to temp. Jokes were made about ordering pizza if this didn’t work. But when that steak hit around 118°F internally, Jake nodded to Matt: “Alright, now have at it.” Matt threw the steak on full heat, flames licking, that satisfying sizzle doing its thing. In a couple of minutes, it had a crust that looked like something from a high-end steakhouse. Moment of truth: we cut into the ribeye, and everyone’s jaws literally dropped. It was perfectly medium-rare from edge to edge, with just a thin charred rim on the outside. Matt declared, “Alright, I’m sold.” Victory (and an amazing steak dinner) was ours. From that night on, reverse searing became a Lawson family staple for any really thick steaks. Even our dad, a griller of 30+ years, was impressed that his boys taught him a new trick!
Ready to Try It? Your Turn to Achieve Steak Perfection
Now it’s your turn to master reverse searing. The next time you’ve got a beautiful thick-cut steak and a bit of time, fire up your gas grill and give this technique a go. We promise, the first bite into that juicy, evenly cooked steak with its smoky-seared crust will make you wonder how you ever grilled steaks any other way. Don’t be intimidated – as we’ve shown, it’s actually a straightforward process, just the reverse of what you’re used to.
We challenge you to try the reverse sear on your next steak night and share your experience with us! Leave a comment about how it went, what cut you used, and any tweaks you made. Did you achieve that perfect pink center? How did your friends or family react? If you’re on social media, share a photo of your reverse-seared creation and tag us. The Lawson brothers at Charcoal Brothers would love to see your grilling triumphs (and we’re here to help if you have questions or hit a snag).
Happy grilling, and welcome to the reverse sear club! Once you nail this advanced technique, you’ll never look at thick steaks the same way again. Now grab that apron, prep that grill, and go make the perfect steak – you’ve got this! 🔥🥩