Reverse-Sear Steak

Prep 10 min
Total 45 min
Serves 4



2 1 1/2-in.-thick
bone-in rib-eye steaks, about 500 g each, at room temperature
1 tsp


  • PREHEAT 1 side of barbecue to medium-high (there should be no direct heat on the other half of the grill). Sprinkle both sides of steaks with salt. Season with pepper.
  • OIL grill. Place steaks on the no-heat side of grill. Insert a probe thermometer into the centre of 1 steak. Grill steaks, lid closed, until internal temperature reaches 105F for medium-rare, 20 to 23 min.
  • REMOVE thermometer and transfer steaks to other side of grill over direct heat. Increase heat to high. Sear steaks until grill marks form, about 2 min per side. Serve with chimichurri grilled potato salad.


Kitchen tip: This method ensures even cooking and retains juices.



Calories 415, Protein 39 g, Fat 27 g, Sodium 49 mg.

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