SteakReverse Seared Ribeye on a Charcoal Grill
The technique that makes a thick steak behave. Gentle indirect heat first, a savage sear last, and the grey band disappears.
ChopsThick Brined Pork Chops Over Charcoal
Modern pork is lean enough that the margin between juicy and sawdust is about eight degrees. A brine widens that margin, and a thermometer closes the argument.
ChopsGrilled Pork Tenderloin
The leanest cut on the pig, which means it is easy to ruin and quick to cook well. A two zone fire and a thermometer are all it asks for.
Cook it gently on the indirect side first, then sear it hard at the end. It is the opposite order to how most people learned, and it is better for anything thicker than about an inch and a quarter.
Searing a cold thick steak means the outside overcooks long before the middle warms, which is what produces the grey band under the crust. Bringing it up slowly first means the whole interior arrives at target together, so the sear only has to build a surface.
At a glance
| Recipe | Method | Grill temp | Cook time | Pull at |
|---|---|---|---|---|
| Reverse Seared Ribeye on a Charcoal Grill | Reverse sear | 290°C (550°F) and above | 45 min | 55°C (130°F) |
| Thick Brined Pork Chops Over Charcoal | Reverse sear | 175 to 230°C (350 to 450°F) | 30 min | 65°C (145°F) |
| Grilled Pork Tenderloin | Reverse sear | 175 to 230°C (350 to 450°F) | 25 min | 65°C (145°F) |
Techniques used
Reverse sear. Bring it up slowly on the cool side, then sear hard at the end. Edge to edge pink with a hard crust.