Grilling Thick Steaks - The Reverse Sear

Ingredients and Weight:

• 8 thick-cut USDA Prime Strip Steaks (12 ounces each)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Preparation Time:

• 30 minutes

Cooking Time:

• 60-75 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Remove steaks from the refrigerator 30 minutes before grilling to bring them to room temperature.
2. Preheat grill to 200°F (93°C).
3. Brush steaks with olive oil and season both sides with salt and pepper.
4. Place steaks on the grill and cook for 60-75 minutes, or until the internal temperature reaches 115°F (46°C) for medium-rare.
5. Remove steaks from the grill and let rest for 10 minutes.
6. Heat the grill to 500°F (260°C).
7. Return steaks to the grill and sear for 1-2 minutes per side, or until the exterior is browned to perfection.
8. Let steaks rest for an additional 5 minutes before carving and serving.

Nutritional Information: (per serving)

• Calories: 630
• Fat: 45g
• Protein: 50g
• Carbohydrates: 0g

Dish Characteristics:

• Tender and juicy interior
• Perfectly browned and crispy exterior
• Bold and savory flavors

User Comments:

• "The steaks were cooked to perfection! The reverse sear method resulted in a steak that was incredibly juicy and flavorful."
• "The seasoning was just right, enhancing the natural flavors of the steak."
• "The steaks were so tender, they practically melted in my mouth."
• "This is the best steak I've ever had at a restaurant."
• "I highly recommend this dish for anyone who loves a great steak."

Special Precautions and Tips:

• If your grill does not have a dual-zone setup, you can create indirect heat by placing a heat deflector or aluminum foil packets filled with water on one side of the grill.
• Use a meat thermometer to ensure the steaks are cooked to your desired doneness.
• Let the steaks rest both before and after searing to allow the juices to redistribute, resulting in a more tender steak.