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The Rub SocietyReverse searing steak using a kettle style grill can produce fantastic results, combining the gentle cooking of indirect heat with a final sear over direct heat. Here’s how you can do it:
Ingredients
- 1-2 steaks (ribeye, striploin, or your preferred cut)
- Rib Racks SPG
- Olive oil or butter (for searing)
Instructions
- Prepare the Grill:
Start by preparing your kettle grill for indirect heat. You’ll need to set it up for two-zone cooking. This means placing all the charcoal on one side of the grill, leaving the other side empty. This setup allows you to cook the steak indirectly first and then sear it directly over the coals. - Seasoning the Steak:
Take the steaks out of the fridge at least 30 minutes before cooking to bring them to room temperature.
Season generously with Rib Racks SPG on all sides. Press the seasoning into the meat. - Indirect Cooking:
Light the charcoal using a chimney starter until the coals are hot and covered with ash. Pour them onto one side of the charcoal grate.
Place the cooking grate on the grill and position it so that the side without charcoal directly underneath is where you'll place the steaks (indirect heat zone).
Place the steaks on the grate over the side of the grill without direct heat.
Insert a meat thermometer into the thickest part of the steak (optional but helps monitor doneness).
Close the lid with the top vent fully open. Aim to maintain a grill temperature around 225-250°F (107-121°C). - Monitoring and Flipping:
Cook the steaks indirectly until they reach an internal temperature about 10-15°F (5-8°C) below your desired doneness. This could take anywhere from 30 minutes to an hour depending on steak thickness and grill temperature. Use a grill thermometer to monitor the internal temperature. - Searing:
Once the steaks are nearing your desired internal temperature, open the bottom vent fully to increase airflow and get the coals very hot for direct heat.
Carefully move the steaks directly over the hot coals. Sear each side for 1-2 minutes, flipping only once, until a crust forms and the desired external temperature is reached.
Optional: You can add a few wood chunks or wood chips to the charcoal for extra smoke flavor during the searing phase. - Resting and Serving:
Remove the steaks from the grill and let them rest for 5-10 minutes on a cutting board. This allows the juices to redistribute throughout the meat.
Slice against the grain and serve immediately. - Finish with Toads Kitchen Cupboard’s Chimichurri for a steak meal you will not forget!
