The reverse sear works only on thicker cuts. For steaks 1″ or less, and my “turntable” method works beautifully. It even works on on skirt steaks for fajitas. The goals are the same, a dark crisp, crust, and tender juicy, medium-rare center. But because the meat is thinner, the path is different.
1) Season. Salt and pepper the meat on both sides an hour or two in advance so the salt can penetrate.
2) Dry. Make sure you pat the meat dry with paper towels before you put it on. Moisture creates steam and prevents browning.
3) Oil. Coat the meat with a thin layer of fat. It can be rendered beef fat, clarified butter, or vegetable oil. Oiling the meat is better than oiling the grates.When you oil grates it vaporizes almost instantly and can create an acrid smell. When oiled meat hits the grill, the oil will heat up quickly and transmit that heat. It will slightly fry the surface and help create crust. Don’t use unclarified butter. It contains too much water.
4) The A side. You should still setup for 2-zone cooking so you have a safe zone for steaks that finish quickly. Get the direct side screaming hot. Raise the charcoal right beneath the cooking surface. Leave the lid off. Put the meat over the hottest part of the grill. Keep this one side down, but, like a vinyl record turning on a turntable, rotate it slightly every 30 seconds to prevent the grates from branding and burning the surface and to allow all parts of the surface to brown evenly. You want the entire surface a uniform dark brown without grill marks.
5) The B side. Now here’s where things get wierd. By the time you have the perfect crust on one side, heat is penetrating and the center is pretty close to perfect. If you flip the meat and sear the other side dark, you will overcook and destroy the steak. So flip the meat and cook the second side for only 1 minute! That’s more than long enough to kill any contaminants on the surface. Like an old fashioned vinyl record, the B side may not be as good as the Side A, it will be tan not brown, but Side A and the center will be perfect.
6) Serve. Remove the meat and serve immediately. Do not let the meat rest. Resting meat is another myth.
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