How to Cook a Steak on Indirect Heat

Thick cuts, such as this butterflied sirloin, will cook uniformly as a result of employing the indirect heating technique.

Indirect heat is the ideal method of cooking thick-cut steaks or other large cuts of meat on a grill. Using an indirect cooking technique allows residual heat to slowly bring the steak up to temperature, ensuring the exterior cooks at the same rate as the interior. With a charcoal grill, creating an indirect-heat cooking environment entails using only a small amount of coals placed off-center in the charcoal tray. It is easier to control indirect-heat in a gas grill, however, as the grill can be maintained at a steady 225 degrees Fahrenheit -- the ideal temperature for indirect cooking. Does this Spark an idea?

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1 two or three pound steak
Olive oil
Meat thermometer

Instructions

- 1
  
  Remove the steak from the refrigerator and place it on a plate. Allow the steak to reach room temperature before beginning the cooking process.
- 2
  
  Arrange 30 charcoal briquettes on one side of the charcoal tray. Ignite the charcoal and cover until the coals ashen, approximately 30 minutes. If using a gas grill, turn on one jet on the left or right side and cover until it reaches 225 degrees Fahrenheit, approximately 20 minutes.
- 3
  
  Coat the steak with liberally with olive oil and season it to taste.
- 4
  
  Place the steak on the grill directly over the coals or the lit gas jet and sear on each side for two minutes.
- 5
  
  Move the steak to the side of the grill opposite the coals or opposite the lit gas jet and cover.
- 6
  
  Cook the steaks for 45 minutes per pound to reach medium-rare (125 degrees Fahrenheit). Continue cooking the steak 30 minutes for medium (135 degrees Fahrenheit) and 45 minutes for medium-well (155 degrees Fahrenheit). Measure the internal temperature by placing a meat thermometer in its thickest portion.