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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pantrylink.app.
Cooking tools:
- Grill
- Smoker
- Instant-read thermometer
- Pastry brush
- Aluminum foil
- Plate
- Tongs
- Pepper mill
Ingredients
- 1 cup hickory wood chips , soaked
- 1 2-inch-thick porterhouse steak , 2 1/2 pound
- sea salt
- freshly ground black pepper
- 1 tablespoon olive oil , or as needed
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