Reverse Seared Steak On The Primo Grill
The Primo Grill’s unique two-zone cooking capability shines when using the “reverse sear” method to grill steaks. Starting the steaks with low, indirect heat and finishing them with a sear over high direct heat gives you a, better than steakhouse steak.
Start by setting the Primo up for two zone cooking- light one side of the grill and place a d plate over the other side. Target a grill temperature of 225 or so. When ready place the steaks over the indirect side. To prepare the steaks, coat with a touch of olive oil, kosher salt, and freshly ground black pepper. Let them rest at room temperature for a 1/2 hour or so before grilling. You will also want to flip over the the grate that you will finish or sear the steaks to the low position to get the steaks closer to the charcoal.
Start by placing the steaks over the d-plate and cook until the internal temp is around 115 degrees plus or minus depending on how you want your steak prepared. The time may vary but expect around 10-20 minutes to reach your initial internal temperature, depending on the thickness.
Once your internal temp. has been reached remove the steaks and open up all the vents and get the the grill fired up to a high searing temperature. You now can leave the lid open while the steaks sear. Once your charcoal is red hot you can place the steaks directly over the coals. The glowing charcoal produces the searing temperatures similar to a infrared burner on a gas grill but with more flavor.
Cook on each side for 2-3 minutes until the desired internal temperature is reached. Pull off the grill and let them rest for a few minutes.