Reverse Sear Steak
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
- 4 one inch thick NY Strip Steaks
- 2 tablespoons canola oil
- Montreal Steak Spice Recipe
Preheat your grill for 225F/105C indirect cooking.
Oil each steak with canola oil and generously season with Montreal steak spice.
Place steaks on cool side of the grill. Grill steaks indirect for 20-25 minutes until the internal temperature reaches 115F.
Remove steaks from grill and tent lightly with foil.
Increase your grill temperature to 500F/260C.
Directly grill each steak flipping them every 2 minutes until the desired internal temperature has been reached.
Remove steaks from grill. Tent the steaks with foil and rest for 5-10 minutes.
Resting meat allows the internal juices to settle and the fibres to relax. The texture of the meat will be much juicier.
Use a digital probe thermometer to know exactly what temperature your steak is. Reverse seared steaks come out much more evenly cooked.
Internal Temperatures for steaks:
Medium Rare 135F/57C
Medium Well 155F/68C