2. Master the reverse sear
To give steaks maximum flavor, learn the art of reverse-searing to minimize the risk of overcooking, says Lopez-Alt.
First, blanket the steaks with kosher salt and pepper (1⁄2 teaspoon of each on both sides), which will help the meat stay moist as it cools. Let it rest for about an hour.
Next, fill and light a chimney starter; once the coals turn gray (about 20 minutes) spread them under half the grill and place the steaks on the grill’s other (cool) side. Cover and cook them, flipping occasionally, for about 20 minutes, till the meat’s internal temp is within at least 10° of the final desired temperature. For medium-rare, that would be 115°; for medium, 120°.
Add fresh coals to the hot side of the grill, and when it begins to scream with heat, transfer the steaks and sear. Rest the meat for at least 10 minutes.
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