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Get Ready For Your Best Grilled Steak Yet!

Reverse Searing is the Secret of Top Chefs

It seems simple enough, right? 

Heat the grill, season the steak, sear on the fire and then cook until the right temperature. 

Yet there you sit, with a chewy, overcooked piece of meat that cost you upwards of $20 per pound. 

So how to avoid ruining a good steak? The new buzz in grilling is the reverse sear method and the folks at Chicago Steak, who make the famous meat seasoning, tell us how. 

Heat your oven to 260-270°  Place a grill rack atop a baking sheet. Place your seasoned steak on the rack and put it in the oven. Using an instant-read thermometer remove the steak when its internal temperature reaches 130° F (medium rare). Adjust the cooking time for rarer or more well-done steaks. Let the meat rest for 5-10 minutes after you remove it from the oven. Next, place the steak on a red hot grill and grill for one minute on each side, searing the meat. You should be left with a steak that has that has a tasty coating and a juicy, tender inside. Enjoy!