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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
Ingredients
Tomahawk Ribeye
Butcher Shop Steak Rub
Herb Butter
Equipment
Gas Grill
Meat thermometer (like the Thermoworks Signals or the ThermoWorks Smoke X4 RF)
How to Reverse Sear a Tomahawk Steak on a Gas Grill Step-by-Step
- Bring Tomahawk Ribeye Steak to Room Temperature
Unwrap and place steak on cutting board, allowing it to warm up at room temperature for about an hour.
- Season Tomahawk Ribeye Steak
Season liberally with Butcher Shop Steak Rub and insert meat thermometer.
- Light Gas Grill
Light your grill. Only light one burner. For grills with three or more burners, light a burner on the side of the grill, not in the middle.
- Get Your Grill to Temperature
Allow the internal grill temperature to reach 225 degrees. Place your steak as far from the direct heat as possible and close the lid. During this phase of cooking, we’re using indirect heat to gradually raise the internal temperature of the steak.
- Grill Tomahawk Ribeye to Proper Temperature
Allow steak to reach internal temperature of 125 degree. This should take about 45 minutes, depending on the size of the steak. The 125 degree measure is for a medium rare steak and at that point we’re ready to sear baby sear! If you’d like your steak more done, let the internal temperature rise to 130 degrees.
- Prepare to Sear Tomahawk Ribeye
The ability to sear right away is one of the advantages of the gas grill. You don’t have to rebuild your bed of coals in order to get the extreme temperatures required for a great crust. With the Lynx trident burner simply crank it up to MAX and you’re ready to go.
- Sear the Tomahawk Ribeye Steak
Place steak directly over hot burner, using direct heat for the sear. Flip constantly, about every 30 seconds. You’ll want to do this for about 5 minutes or until desired level of dark crust develops via the Maillard reaction. During this process, the internal temp of the meat will continue to rise to about 130 degrees which is a good medium rare.
- Rest the Tomahawk Ribeye Steak
Remove steak from direct heat and let it rest for 15 minutes before slicing into it.
- Garnish Tomahawk Ribeye Steak and Serve
Top with Organic Butcher Black Garlic and Rosemary Compound Butter, slice, and serve.
