Reverse Sear Steak on Green Mountain Grill: The Ultimate Guide

If you’re looking to elevate your steak game, the reverse sear method on a Green Mountain Grill can provide you with restaurant-quality results right at home. This technique involves cooking the steak at a low temperature first, then finishing it off with a high-heat sear. Perfect for steak enthusiasts and grill masters alike, let’s dive into the steps to achieve that perfect reverse sear steak.

The Basics of Reverse Searing

Before you begin, it’s essential to understand reverse sear steak fundamentals. The goal is to cook the steak evenly through indirect heat and then create a mouthwatering crust with direct heat. This method ensures your steak is cooked to your desired level of doneness without overcooking the exterior.

Choosing Your Steak

Selecting the right cut is crucial for the reverse sear method. Thicker steaks, such as ribeyes or New York strips at least 1.5 inches thick, work best. These cuts provide ample time to form a crust without overcooking the interior.

Preparing Your Green Mountain Grill

Preheat your Green Mountain Grill to a low setting, around 225°F (107°C). You’ll want to maintain this temperature throughout the initial cooking phase to slowly bring the steak up to temperature.

Seasoning Your Steak

Season your steak generously on both sides with salt and your favorite steak seasoning. Allow the steak to sit at room temperature for about 15 minutes before placing it on the grill.

Cooking the Steak on the Grill

Place your steak on the grill grates away from direct heat. Close the lid and let it cook slowly. This indirect cooking method allows the steak to cook evenly from edge to edge. Depending on the thickness of your steak and your desired level of doneness, this could take anywhere from 30 minutes to over an hour.

Monitoring the Internal Temperature

Use a reliable meat thermometer to check the internal temperature of the steak. For a medium-rare finish, aim for an internal temperature of around 110-115°F (43-46°C) before searing.

Finishing with a Sear

Once your steak has reached the desired internal temperature, remove it from the grill and increase the temperature to its highest setting or use a cast-iron skillet for the sear. Allow the steak to rest while the grill heats up.

Place the steak back on the grill for a high-heat sear. This should only take a couple of minutes per side to form a rich, caramelized crust. Keep a close eye on the steak to prevent burning.

Resting the Steak

After searing, transfer the steak to a cutting board and let it rest for about 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful steak.

Slice, serve, and enjoy the fruits of your labor—a perfectly cooked reverse sear steak prepared on your Green Mountain Grill.