How to Reverse Sear Steak on a Gas Grill

There's nothing complicated about a great steak. It's just heat control, timing, and a little patience. If you've ever wanted that deep brown crust with a juicy pink center that tastes like it came from a steakhouse, reverse searing is the method worth learning.

A Monument Grills gas grill gives you everything you need to make it happen at home.

Why reverse sear works so well on a gas grill

Reverse sear is exactly what it sounds like. Instead of searing first, you start with gentle heat and finish with high heat.

It works especially well on a gas grill because you can easily control heat zones:

One side low heat for slow cooking
One side high heat for searing
Lid control to stabilize temperature

That flexibility is what makes Monument Grills ideal for this method. You're not guessing—you're controlling.

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Step 1: Pick the right steak

Raw steak on a wooden cutting board with salt and pepper shakers.

Thickness matters more than anything here.

Go for:

Ribeye
New York strip
Filet mignon
Tomahawk if you want something impressive

Aim for:

At least 1.5 inches (4 cm) thick

Thin steaks cook too fast and won't benefit from this method.

Step 2: Season and let it sit

Keep it simple.

Salt both sides generously
Add black pepper if you like
Let it sit at room temperature for 30–45 minutes

This helps the surface dry slightly, which is important for getting a proper crust later.

Step 3: Set up two-zone heat on your Monument Grills

Turn on one side of your grill and leave the other side off.

Target temperature on the indirect side:

225–275°F (110–135°C)

Close the lid and let it stabilize for about 10–15 minutes.

Now you've got a controlled low-heat zone on one side and a high-heat zone ready for later.

Step 4: Cook low and slow

Steak on a grill with a thermometer probe inserted

Place the steak on the indirect heat side and close the lid.

Insert a thermometer into the thickest part and cook until:

Medium rare: remove at 120–125°F (49–52°C)
Medium: remove at 130–135°F (54–57°C)

This usually takes 20–45 minutes depending on thickness.

This stage is where the magic happens. The steak cooks evenly from edge to center without overcooking the outside.

Step 5: Let it rest briefly

Take the steak off the grill and let it rest for 5–10 minutes.

This short break:

Dries the surface
Prepares it for searing
Helps the heat settle evenly

Don't skip this step. It makes a noticeable difference in crust quality.

Step 6: Heat the grill for searing

Now switch your Monument Grills to high direct heat.

Let it preheat until it reaches:

500°F+ (260°C+)

This is where you build flavor, not just finish cooking.

Step 7: Sear the steak

Lightly oil the steak, then place it directly over high heat.

Sear:

45–90 seconds per side
Rotate halfway through each side for grill marks
Stand the steak on its fat edge for extra flavor

You're looking for a deep brown crust, not additional cooking time.

Step 8: Final temperature check

After searing, check internal temperature:

Medium rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)

If it's slightly under, leave it on indirect heat for 1–2 minutes.

Step 9: Final rest

Grilled steak on a wooden cutting board with a barbecue grill in the background

Let the steak rest again for 5–8 minutes.

This locks in the juices and keeps every bite tender.

Cut too early and the juices end up on the board instead of in the steak.

What you get at the end

If everything is done right, you get:

Even pink color from edge to center
A thick, flavorful crust
Juicy texture without dryness
Steakhouse-level results from a backyard grill

Frequently asked questions

Why use reverse sear instead of traditional grilling?

Reverse sear gives more control over doneness. Cooking slowly first prevents the outer layers from overcooking, and the final sear adds flavor without drying out the inside.