These Reverse Seared Steaks are all about building a deep, flavorful crust while keeping the inside perfectly juicy and tender. This recipe puts two cooking methods head-to-head: one steak gets the reverse-sear treatment with a slow cook over indirect heat, while the other goes straight over high heat using the traditional grilling method.
Both steaks are seasoned simply with Kosmos Q SPG Rub, then cooked to a perfect medium-rare finish. The real fun comes when you compare the two steaks side by side to see which method gives you the better crust, texture, and overall bite. Let's get to it.
2 Flank Steaks, 1.5 Inches Thick
2 Tbsp Kosmos Q SPG Rub
Pat the 2 flank steaks dry with paper towels.
Season all sides of both steaks evenly with 2 tablespoons of Kosmos Q SPG Rub.
Let the steaks sit while you prepare the grill.
The SPG Rub keeps the seasoning simple while adding plenty of savory flavor and helping both steaks develop a delicious crust during cooking.
Set up your grill for two-zone cooking.
You want one side of the grill running around 250°F for indirect cooking, while the other side should be as hot as possible for searing.
This setup gives you the best of both worlds. The cooler side allows the reverse-seared steak to slowly come up to temperature, while the hot side gives both steaks the intense heat they need to develop a deep, flavorful crust.
Once the grill is heated and holding steady, you're ready to start cooking.
Place one steak on the indirect side of the grill.
Close the lid and cook the steak until the internal temperature reaches 115°F, about 25 to 35 minutes.
The slower cooking process gently brings the steak up to temperature while giving it plenty of time to develop flavor before the final sear.
Once the steak reaches 115°F internally, remove it from the grill and set it aside while you prepare for the sear.
While the first steak rests, place the second steak directly over the hottest part of the grill.
Sear the steak for 3 to 4 minutes per side, or until a deep, flavorful crust begins to develop.
Continue cooking until the internal temperature reaches 130°F for medium-rare.
This is the traditional grilling method, where the steak goes directly over high heat from the start. The goal is to develop a beautiful crust while bringing the center up to the desired temperature.
Now it's time to finish the reverse-seared steak.
Move the steak directly over the hottest part of the grill.
Sear for 60 to 90 seconds per side, or until a deep crust forms and the internal temperature reaches 130°F.
Because the steak was already brought close to its final temperature during the indirect cook, this quick sear is all it needs to create that beautiful browned exterior without overcooking the center.
Keep an eye on the steak during this step. You're looking for a dark, flavorful crust while keeping the inside perfectly medium-rare.
Remove both steaks from the grill once they reach 130°F internally.
Let them rest for a few minutes before slicing. This gives the juices time to settle back into the meat.
Slice both steaks against the grain and compare them side by side.
The reverse-seared steak should have a beautifully browned crust with an evenly cooked interior, while the traditionally grilled steak will give you a different balance of crust and doneness.
Serve both steaks while they're still warm and juicy.
The Reverse Seared Steak gives you a slow, controlled cook followed by a quick, high-heat sear, while the Traditional Grilled Steak gets its crust and doneness from cooking directly over high heat.
It's a simple way to put two popular grilling methods to the test and see which one delivers your favorite steak.
Simple seasoning. Two cooking methods. One delicious steak showdown.
Take a bite, compare the results, and don't forget to snap a photo of your finished Reverse Seared Steak vs Regular Grilling.
Catch you on the next recipe!
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