The ultimate guide on how to reverse sear a steak with the added bonus of a delicious chimichurri sauce to add on top. This method takes steak dinner to a new level and assures you get the perfect medium rare temperature every single time. This is the best way to cook a steak. I prefer to use thick-cut steaks with this method because i find that it is easier to control the temperature of the meat between the hot grill and then cooking the steak the rest of the way at a low heat.
Grilled steak is definitely a summer staple. It also creates the perfect main dish for an at home date night. When you get the reverse sear method down, you can get a melt in your mouth medium rare texture every single time. Make sure you have a paper towel ready, because these steaks are juicy!
This was inspired by my Grilled Steak Quesadilla with Pico de Gallo and Avocado Sour Cream on this site, and pairs well with this Mexican Street Corn recipe.
We are highlighting the steak in this recipe and love to focus on having it shine. You can use a different steak cut if you desire. Another favorite of mine is a ribeye steak when using the reverse sear steak method.
- New York Strip Steak
- Salt and Pepper
- Olive Oil
- Red Wine Vinegar
- Red Jalapeño
- Garlic Clove
See recipe card for quantities.
The first step is to prep steaks by coating in olive oil and then coating the steaks in a generous amount of salt and pepper. Turn half of your grill burners on high heat while keeping the other half turned off.
Once hot, place the steaks onto the grill. Turn the heat down on the grill to medium high. Sear for 2-3 minutes and then quarter turn the steaks. Cook another 2-3 minutes until a brown crust forms.
Flip the steaks. Sear 2-3 minutes. Quarter turn the steaks. Sear another 2-3 minutes.
You are then going to transfer your steaks to the side of the grill where the burners are turned off so it is on the indirect heat.
Close the lid and cook until the middle of your steak reaches an internal final temperature of 135 degrees for best results.
Remove the steaks from the grill and let the steak rest for about 10 minutes. Slice the steaks against the grain in order to achieve the perfect tender texture.
To make the chimichurri sauce, mince the cilantro, parsley, oregano, garlic cloves, shallots, and red jalapeño. Mix together and add red wine vinegar and olive oil. Mix and add on top of the steaks.
Hint: when you slice your steaks after allowing them to rest, slice the steak with a sharp knife against the grain to achieve a perfect texture. Slicing against the grain allows the tendons to stay long and not shorten which creates a more melt in your mouth texture rather than a chewy one. This creates the most perfect steak every single time.
You do have a few options of substituting with this recipe.
- Steak - this method can be used with any cut of steak. Thinner cuts may need to be watched a little more closely. Thick steaks, like a rib eye or filet mignon might need to cook a little longer.
- Chimichurri - this is optional. If you do not like chimichurri, you do not need to add it.
- Oven - you can also reverse sear your steak in the oven. I prefer to use a cast iron skillet when I do this because I can easily transfer it from the stove and into the oven. You want to make sure you have your hot cast iron pan ready to go before placing the steak down to sear.
There are a few other things you can do with the steak to completely change the flavor profile.
- Simple - keep the steak plain and just enjoy a seasoned, perfectly cooked cut of steak.
- Sauce - add steak sauce for a different flavor profile.
- Buttery - add compound resting butter while the steak rests.
See this buttery version of this recipe on my website! (placeholder for in-content link)
You will need a gas grill or charcoal grill to create this grilled reverse seared steak. If you do not have access to a gas or charcoal grill, you could also sear the steak on the stove top and then bake it in the oven at a low temperature until it comes up to temperature. You will also need an instant read thermometer.
You need to follow the way the lines in the steak are flowing. You will notice they flow in one direction because all of the tendons in the meat face the same way. You want to cut against that.
You cannot assure that your steak will reach the perfect temperature or not go over the perfect temperature without a meat thermometer. I suggest an instant read because this is the fastest way to get a read.
Reverse searing a steak allows you to sear the steak at a high heat to get a brown crust. You then move your steak to the indirect side of the grill on low heat and it allows the center to cook to the perfect temperature. The main thing the reverse sear technique does is allow you to get the perfect cook on the inside and outside of the steak without the steak becoming grey and chewy. This creates the perfect juicy steak.
Your target temperature for a medium rare steak is an internal temp of 135 degrees. Every 10 degrees you go up means you go up a tier in doneness. For example 145 degrees would be medium and 125 would be rare. The temperature that you cook your steak to is all personal preference.
I am definitely going to suggest you eat what you cook. Reheating steak does not go well in my opinion. You can store extra steaks that are not cooked in an air tight container for up to 3 days after defrosting though.
The chimichurri sauce can also be stored covered in the refrigerator for up to one week.
Use a instant read thermometer so you can keep track of how your steak is cooking to assure it does not over cook. Try not to poke your steak too often though, you don't want to release too many juices.
Additionally, when you sear steaks you want to make sure you keep a close eye on them. In order to get that amazing flavor you do not want to over sear your steak.
If you love this Recipe, you might also love:
How to Reverse Sear Steak with Chimichurri
- Gas or Charcoal Grill
Reverse Searing the Steak
- Once hot, place the steaks onto the grill. Turn the heat down on the grill to medium high. Sear for 2-3 minutes and then quarter turn the steaks. Cook another 2-3 minutes.
- Flip the steaks. Sear 2-3 minutes. Quarter turn the steaks. Sear another 2-3 minutes.
- You are then going to transfer your steaks to the side of the grill where the burners are turned off so it is on the indirect heat.
- Close the lid and cook until the middle of your steak reaches an internal temperature of 135 degrees.
- Remove the steaks from the grill and allow them to rest for about 10 minutes. Slice the steaks against the grain in order to achieve the perfect tender texture.
- Mince the cilantro, parsley, oregano, garlic cloves, shallots, and red jalapeño. Mix together and add red wine vinegar and olive oil. Mix and add on top of the steaks.
Recent Posts from The Buttered Gnocchi
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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