Reverse-sear a thick steak on charcoal: do it right

Yes, reverse-searing on a charcoal grill is the way to go for thick steaks (1.5 inches or more). It gives you an even, perfectly pink interior and a killer crust without overcooking the outside.

Here’s the gist: you need two zones. Bank all your coals on one side of the grill for high direct heat, and leave the other side empty for indirect heat. Get your grill up to around 250°F on the indirect side (manage the vents). Put the steak on the cool side, cover the grill, and cook until the internal temp hits about 115-120°F for medium-rare (use a probe thermometer – don’t guess). This takes maybe 30–45 minutes depending on thickness.

Pull the steak off, tent it loosely with foil, and let it rest for 10-15 minutes. While it rests, open all vents and get that coal side screaming hot – 500°F+ if you can. Now comes the sear: slap the steak directly over the coals. Flip every 30-45 seconds until you get the crust you want, usually 2-4 minutes total. Pull it at 125-128°F for medium-rare (carryover cooking will bump it a few degrees). Let it rest 5 more minutes and slice.

Key things: salt the steak at least 40 minutes before, better overnight. Use a thermometer. Don’t skip the rest before searing – it keeps the interior from overshooting. And use lump charcoal if you can – burns