These steaks were about 1″ thick. I wish they’d been 1-1/2″ thick, which would have been a better thickness for the reverse sear cooking method used here.
I sprinkled the steaks with kosher salt on both sides and refrigerated them on a cooling rack over a rimmed baking sheet pan for 2 hours. Right before grilling, I applied freshly ground black pepper to both sides and pressed it on with my hands.
I setup the Summit 450 gas grill for indirect cooking, with two burners OFF on the left side and two burners on HIGH on the right side. I placed a 12″ cast iron skillet on the hot side of the grill to pre-heat.
The steaks went onto the cool side of the grill and cooked until they reached 95°F internal temperature measured with a Thermapen instant-read thermometer, about 20 minutes in total. I turned the steaks once around the 10 minute mark.
Once at 95°F, I removed the steaks from the grill and turned all burners to HIGH, allowing the skillet to get good and hot. The steaks look anemic at this point…but not for long!
I brushed the skillet with peanut oil and placed the steaks into the hot pan. Now it’s just a matter of getting some good color on both sides of the steaks; a minute or two per side should be enough.
These steaks finished at 135°F, right in between medium-rare and medium doneness. By the time I got these steaks into the house and onto our dinner plates, they had rested enough and were ready to eat.
In terms of improvements for next time…as I mentioned at the beginning, a thicker steak is a better candidate for reverse searing, so I’ll try for 1-1/2″ steaks next time. Also, it’s easier getting steaks on and off a cast iron griddle vs. a cast iron skillet, so next time I’ll use my griddle instead.
Finally, it should be noted that heating cast iron over the intense high heat of a gas grill can ruin the carefully seasoned surface you’ve worked so hard to achieve and maintain. For this reason, some people use a dedicated cast iron skillet or griddle for grilling; you may want to do the same.