Reverse seared Steaks

  • Start with a minimum 1 inch Steak with some nice marbling from your local Butcher (I personally prefer a Scotch steak)
  • Season your steak evenly on both sides and edges, you can use a basic Salt, Pepper, Garlic rub mixture or purchase a commercial one if preferred
  • While the steak is taking in those flavors its time to setup the Offset Plate
  • Place your Offset Plate on the lower grate
  • Half fill the side chamber with Lump Charcoal
  • Place one fire lighter under one of the pieces of charcoal and light leaving the lid off at this stage
  • Once a few pieces have lit place the lid on and bring the pit temperature to 225f
  • Place steaks in the center of the top rack and monitor until the internal temperature of the steaks reach 105f – 110f
  • Once the steaks have reached an internal temperature of 105f – 110f remove and rest for 8-10 minutes on a plate with a loose piece of foil on top with a small opening to allow excess heat to escape so as to not steam the steaks (You can rest longer if required)
  • While the steaks are resting remove the lid to allow the charcoal to reach a much higher heat ready for searing
  • Once your steaks have rested take them back out to the bbq and sear for 1-2 minutes each side until the internal temperature reaches 135f – 140f for that perfect steak.

Alternative Sear using Grill Grates

  • Remove your Offset Plate – Be cautious as it will be extremely Hot
  • Fill your chimney with Charcoal Briquettes and light
  • Once fully lit, evenly pour them onto the lower grate for a consistent heat
  • Return the top grate and place your Grill Grates directly over the lit charcoal
  • Leave the lid off to let the Grill Grates reach around 600-650f
  • Now that your steaks have rested take them out to your kettle
  • Place your Steaks on the Grill Grates diagonally
  • After 1 minute has passed pick your steak up using the Grill Grates lifter and rotate 90 degrees and place back down for another minute
  • Now flip your steaks over and repeat that process, monitor the internal temperature
  • Once they have reached 135f-140f or your desired temperature remove and enjoy

2 Replies to “Reverse seared Steaks”

  1. Great post. I used to be checking constantly this blog and I’m inspired! Extremely useful info specifically the closing phase 🙂 I maintain such information a lot. I was looking for this certain information for a very long time. Thanks and best of luck.


    1. Thanks for your kind comment Hairstyles, we’re glad this article could help you out. How do you like to cook your steaks normally?


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