Grilling Thick Steaks - The Reverse Sear - PantryLink Recipes
Grilling thick steaks (2 inches or more) over high heat can be challenging. The outside layers tend to be heavily charred and dry by the time the center reaches
Ingredients
- 1 cup hickory wood chips , soaked
- 1 2-inch-thick porterhouse steak , 2 1/2 pound
- sea salt and freshly ground black pepper to taste
- 1 tablespoon olive oil , or as needed
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