Do you love the taste of grilled steaks but prefer the convenience of a gas grill? Are you looking to elevate your grilling game and impress your friends and family with perfectly cooked, juicy steaks? Well, look no further! In this guide, I will show you how to achieve restaurant-quality reverse seared steaks on a gas grill. And the best part? I’ll provide step-by-step pictures to guide you through the process.
What You’ll Need
To get started, gather the following ingredients:
- 3 NY Strip Steaks, at least 1.25 inches thick
- Your favorite BBQ rub, preferably for beef (we used SPG Seasoning)
- Butlerwood smoke wood
- Scallops, the bigger the better
- Wagyu Beef Tallow
The Power of Reverse Searing
Before we dive into the process, let me tell you why we are such big fans of reverse searing. The reverse sear method allows you to achieve incredible results, with a sultry smoky flavor, pink all the way through, and a beautiful brown crust that extends edge to edge. It’s a game-changer!
Seasoning the Steaks
Now, let’s start by seasoning the steaks. Take your NY Strip steaks and generously apply the SPG rub on both sides. To ensure even seasoning, roll the outer edges of the steaks in the seasoning that is on the cutting board.
Transforming Your Gas Grill into a Smoker
One of the common misconceptions about gas grills is that they can’t provide low and slow cooking or impart a smoky flavor. But I’m here to tell you that it’s not true! With a few simple steps, you can turn your gas grill into a smoker.
First, go to your gas grill and turn on the burner on the far side (in this case, the left side). If your grill has a removable grate, carefully lift it off over the fire and set it aside. Be cautious as the grate can quickly become hot.
Next, we need to create heat and smoke. For heat, I recommend using Blue Rhino propane, known for its clean burn and ability to let the wood smoke penetrate the meat. Plus, Blue Rhino supports Operation BBQ Relief, a fantastic organization that provides meals to people in need during natural disasters.
Now, onto the smoke. If you have wood chips, place a couple of fistfuls of UNSOAKED wood chips on a sheet of aluminum foil. Form the foil into a ball around the wood and poke some holes in it with a knife. Using tongs, hold the foil ball right on the lit burner until it starts to smoke. Then, put the grill grate back and place the foil ball right over the lit burner. If you have Butlerwood smoke wood, even better! Just place a chunk of it on top of the lit burner.
Achieving the Perfect Reverse Sear
With the smoke and heat ready, it’s time to put the steaks on the grill. Place the seasoned steaks on the side of the grill with no direct heat. Close the lid, allowing the gas grill to transform into a smoker. Adjust the flame height until you achieve a smoldering smoke. Leave the lid closed and let the steaks smoke until they reach an internal temperature of 10°F-15°F below your desired doneness.
While the steaks are smoking, it’s the perfect time to season some scallops. Use the same SPG seasoning on the scallops, and they will be a perfect accompaniment to your steaks.
The Searing Finale
Once the steaks reach the desired temperature, it’s time for the final sear. Crank up the heat on the hot side of the grill and make sure your cast iron griddle is piping hot. For an extra flavor boost, use some Wagyu Beef Tallow to oil the griddle. Sear the steaks (and scallops) on both sides until they reach your desired doneness.
Letting it Rest and Enjoying the Result
Once the steaks have reached your preferred doneness, remove them from the cast iron and allow them to rest for a few minutes. This resting period allows the juices to redistribute within the meat, resulting in a juicier steak. Look at those perfectly cooked, mouthwatering pieces of meat!
A Dish to Remember
Serve your reverse seared steaks with some grilled carrots, and you’ve got yourself a meal to remember. The combination of smoky, juicy steaks, seared scallops, and grilled veggies is a match made in culinary heaven.
There you have it! The secret to achieving reverse seared steaks on a gas grill. With a little know-how and the right technique, you can create restaurant-quality steaks right in your backyard. So, ignite your gas grill, gather your ingredients, and get ready to impress everyone with your grilling skills. And don’t forget to visit Hook’d Up Bar and Grill for more grilling inspiration!