Your thermometer is the real secret

Yes, close to every time: use reverse sear with an instant-read thermometer.

Here’s the method: Set up your gas grill for two zones—one side on high, one side off (or low, around 250°F). Put the steak on the cool side first. Cook indirect until the internal temp hits about 115°F for rare, 120°F for medium-rare. Pull it off, crank the hot side to full blast (lid closed for a few minutes), then sear each side 60–90 seconds over direct heat. That last blast builds crust without overcooking the middle.

The thermometer is non-negotiable. Don’t guess—probe it. A Thermapen or similar cheap instant-read is worth every penny. Also, pat the steak dry before it goes on, salt it at least 40 minutes ahead (or overnight), and let it rest five minutes after searing. Butter basting is nice but not required.

Reverse sear beats the traditional “sear then finish indirect” because you get a more even pink from edge to edge instead of a gray band. If your grill doesn’t hold low temp well, just crack the lid slightly.

Buy yourself a decent thermometer. Future you