This post is sponsored by The Organic Butcher. Sponsored posts, along with affiliate links, are what enable bloggers like me to maintain and operate sites that are free to the public. That said, I only work with products and brands that I personally use and would feel proud to give as a gift.
I’m a huge fan of steak (surprise, surprise right?) and I am fortunate enough to live near an amazing butcher here in Northern Virginia, The Organic Butcher of Mclean, where I get some incredible cuts of beef. I get all of my meat here actually: beef, chicken, poultry, or game. If I’m buying local, it’s coming from The Organic Butcher because I know they only utilize reliable and ethical sources, mostly from small independent farmers right here in VA.
Today, I’m using a prime 5th bone tomahawk to demonstrate the reverse sear technique using a gas grill. I’ve already shown you how to achieve the reverse sear with a skillet, and now it’s time to demonstrate how to reverse sear on a gas grill.
I get asked all the time about the reverse sear method that produces that edge-to-edge medium rare without the overcooked outside and undercooked inside of the steak, so I wrote this blog about how to reverse sear using a charcoal grill. I’ve since been asked if this method is possible on a gas grill.
Not everyone has a charcoal grill, to be fair most people don’t—gas grills are still king in terms of sales—I wanted to demonstrate that not only is it possible, but it’s still amazing. When I say possible, I mean possible with the right gas grill. Not all gas grills can get hot enough to sear and produce the steakhouse quality crust during the direct heat portion of this. You’ll need a grill with at least two burners, but I recommend three. My Lynx 42” All Trident definitely gets hot enough!
How to Reverse Sear Steak on the Grill
Prep time: 10 minutes | Cook Time: 70 minutes | Step-by-step with photos
Butcher Shop Steak Rub
Organic Butcher Black Garlic and Rosemary Compound Butter