The reverse sear method for cooking steak is arguably one of the best indoor techniques, and a similar concept can be applied when grilling steak outdoors on a charcoal grill. Instead of slow-cooking in the oven, the steak is first smoked (positioned away from the charcoal), and instead of searing on a skillet, the steak is finished directly over the charcoal for just a few minutes on each side. You"re left with perfectly juicy steak and a crisp exterior, no burnt bits or accidental overcooking. You can do this, grill master, you.
Here"s what you"ll need:
- A charcoal grill
- Hardwood lump charcoal
- Gelled alcohol
- Stick lighter
- Barbecue tongs
- Mesquite wood chunks (or any other type)
- 2 (12-ounce) strip steaks (at least 1-inch thick)
- Ghee or clarified butter
- Kosher salt
- Freshly ground pepper
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