Indirect Heat Gas Grill Steak

This way one side of your grill offers direct heat whereas the other side will provide indirect heat.

Indirect heat gas grill steak.

First make sure the indirect heat section of the grill is around 225 f use a grill thermometer with a clip to check add the steak to that cooler part of the grill and then cover the grill. Close the lid and let the grill preheat for 10 to 15 minutes adjusting the burners to higher or lower settings to control the temperature inside. If you re using a charcoal grill push the hot coals to cover half the grill and leave the other side empty. After you have seared both sides nicely over direct high heat slide the steaks to a part of the grill that is not so hot perhaps over indirect heat and finish cooking them safely there.

You can use the two outside burners on a four burner grill or a single outside burner on a three burner grill. Set up your grill for indirect heat and cook the steak on the cooler side. If your steaks are much thicker than an inch consider the sear and slide approach. For a gas grill turn the burners on one side to high and the other side to low.

How to use your grill with indirect heat. For best results mix direct and indirect heat. When it gets close to the desired cooking temperature about 10 degrees away flip it onto the hot side of the grill. Slowly open the valve on your propane tank all the way or turn on the gas at the source and then wait a minute for the gas to travel through the gas line.

Indirect grilling is effective for large cuts of meat thick steaks roasts or even entire chickens that need long slow heat or foods like pizza that need to be seared then finished slowly. Place ribeye steaks on the grill cook over direct heat for 4 5 minutes on each side for medium rare. How to set up your grill for indirect heat open the lid of your gas grill and make sure all control knobs are in the off position. Before starting your cook use a charcoal chimney to heat up your charcoal then pour the charcoal into one side of your grill.

If your steaks are close to being done you can move them over to the cold side of the grill. Season your steak with salt. This will promote even cooking inside and out. Wonder why you need a two zone setup.

The outside and layer below it tend to be heavily charred and dry by the time that the center reaches the desired temperature unless you are a black and blue fan.