05/22/2026
School is out. Summer is officially here. And there are few things in life better than a summer evening spent outdoors, a good steak, and a nice glass of wine.
This Reverse Sear method has been a Pitner family tradition for years, and we’re glad to share it with your family!
Fun fact: this method actually inspired the Concave Cutting Boards that Brad & John designed together after watching steak juices run all over the counter one too many times. More on that soon.
🥩Try it for yourself!🥩
Ingredients:
-4 steaks, 1½" thick (choose your favorite cut)
-Your favorite grill rub (we used Dixie Pig's Raising the Steaks)
-1/4 C pre-soaked hickory chips or 1 chunk
-1/8 C extra virgin olive oil or butter
-2 Tbsp. finely chopped parsley and/or other herbs
-Fleur de Sel (finishing salt), to taste
-Fresh ground black pepper, to taste
-W Sauce (for Board Dressing)
-Horseradish Peppercorn Grill Sauce (for Board Dressing)
Preheat grill to 225–250°F. Set up indirect, using Conveggtor with feet facing up. Add hickory chips/chunk just before placing steaks on the grill. To prep the steaks, remove from fridge 30+ min before cooking. Pat dry and season with rub (10 min before grilling). Place steaks on indirect heat.Turn/move every 10 min for even cooking.
Internal temps to pull steaks off:
130°F = medium rare
135°F = medium
140°F = medium-well
Rest steaks for 10–15 min (until internal temp begins to drop) and set grill up for direct heat. Remove Conveggtor. Replace grill grid, open vents, heat to 500°F+. Remove probes. Sear steaks (direct heat, lid open). Flip every 1 min for 4 mins total (for perfect X pattern). Transfer steaks to a concave board. Toss with board dressing. Rest another 10–15 min. Serve & enjoy!
