Grilling Thick Steaks - The Reverse Sear

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

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 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.

5. 5

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

6. 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.