BBQ Steak Temperature: The Reverse Sear Guide

Grilling a thin flank steak is easy: sear hot and fast. Grilling a 2-inch thick Ribeye or Tomahawk is a challenge.

The Reverse Sear (Best for thick steaks)

1. Indirect Side: Place steak on the cool side of the grill (225°F107°C).
2. Slow Roast: Cook until internal temp is 115°F46°C. (Takes 30-45 mins).
3. The Sear: Move steak over the ripping hot coals (600°F315°C+).
4. Finish: Sear 1 minute per side to form crust.
5. Final Temp: 130°F54°C (Medium Rare).

Hot & Fast (Best for thin steaks)

For Skirt, Flank, or supermarket steaks (< 1 inch):

• Temp: Max heat.
• Time: 2-3 minutes per side.
• Rotation: Rotate 90 degrees halfway through each side for diamond grill marks.

Doneness Chart (Internal Temp)

• Rare: 125°F52°C (Cool red center)
• Med-Rare: 135°F57°C (Warm red center)
• Medium: 145°F63°C (Warm pink center)
• Well Done: 160°F71°C (Little to no pink)

Frequently Asked Questions (FAQ)

Q: Gas vs. Charcoal?

A:

• Charcoal: Hotter (700°F371°C+) and better flavor.
• Gas: Convenient but usually tops out at 550°F288°C. Use a "Grill Grate" amplifier or cast iron pan on the grill for better sear.

Q: When to salt?

A: 40 minutes before cooking (dry brine) OR immediately before cooking. Never 10 minutes before (draws out moisture that hasn't re-absorbed).