Grilling Thick Steaks – The Reverse Sear

Step 1
Place wood chips in the smoker box of your gas grill according to manufacturer's instructions.

Step 2
Preheat one side of the grill to about 250 degrees F (121 degrees C).

Step 3
Season steak generously with sea salt and black pepper on both sides.

Step 4
Place steak on the cool side of the preheated grill. Cook until an instant-read thermometer inserted into the center reads about 100 degrees F (37 degrees C), 25 to 30 minutes. Transfer steak to a plate. Brush with olive oil and cover with aluminum foil.

Step 5
Increase heat on the grill to 600 degrees F (315 degrees C) by turning both burners up to maximum.

Step 6
Return steak to the hot grill and cook until crust forms and an instant-read thermometer inserted into the center reads 125 degrees F (52 degrees C), about 3 minutes per side. Transfer steak to a clean plate. Cover with aluminum foil and let rest before serving, about 5 minutes.