Technique
Steak, every fire
Thickness decides the method. Reverse sear and two-zone for the thick ones. A ripping grate or a screaming skillet for the thin, grainy cuts.
When: Any beef steak. Ribeye and strip want a different fire than flank, skirt, and hanger — same animal, not the same cook.
Steps
- 1
If it is 1½ inches or more: reverse sear or two-zone. Bring the center up gently, crust it last.
- 2
If it is an inch: butter-baste in iron, or sear then park on the cool side. Do not reverse a thin steak.
- 3
If it is flank, skirt, hanger, or flap: the hottest grate you own, 128–132°F, then slice hard across the grain.
- 4
Rest 5–10 minutes on a warm plate. Tight foil steams the crust you just made.
Common mistakes
- Reverse-searing a ¾-inch steak. It overcooks before a crust forms.
- Grilling a flank like a ribeye and slicing with the grain. That is how it chews like a belt.
Swaps
Same method, different tools. The idea does not change.
- Cast iron when the weather will not.
- A broiler for London broil and apartment steaks.
- Caveman on lump when you want ash and drama.
Best practices
- Thickness is the fork in the road. Under 1¼ inches, just sear. Over 1½, reverse or two-zone.
- Grainy cuts (flank, skirt, hanger) are a ripping grate and a thin slice, not a reverse sear.
Used on
Reverse-sear ribeyeChuck-eye, poor man’s ribeyeDenver steak, hot grateT-bone, two donenessesRibeye cap, fast grillBavette, ripping grateTop sirloin, reverse-searFlank steak, chimichurriKalbi short ribsButter-basted stripLondon broil, thin-slicedGarlic-herb lamb lollipopsSkirt steak fritesRibeye, baked potato, asparagusLamb chops, roasted potatoesNY strip, potatoes au gratinPorterhouse, two-zoneSteak au poivreCarne asada bowlSteak fajitasSteak street tacosSteak taco saladSliced steak saladThai beef saladGrilled steak and zucchini bowlSanta Fe steak salad