The BEST Gas Grilled Steak | Reverse Seared New York Strip & Ribeye
If you’ve got a gas grill and somebody told you that you can’t cook a killer steak on it, Poppa’s here to fix that nonsense.
This is Big Poppa’s gas grill steak method: build a cool zone, roast low and slow to get that beautiful bumper-to-bumper color, then finish hot for crust, char, and those pretty little grill marks everybody brags about. No panic. No guessing. Just steak done right.
Today Poppa’s working with prime New York strips and ribeyes, seasoned with Competition Brisket & Steak Rub, then reverse seared until perfectly pink edge to edge. If you know your grill, know your zones, and know when to stop cooking, gas grill steak can be every bit as satisfying as anything else in the backyard.
Poppa’s Game Plan
The trick here is control. One hot zone, one roasting zone, one cool zone. We’re not trying to blast these steaks from raw to done. We roast them first around 280–300°F until they come alive, then hit the hot side just long enough to build crust without overcooking the inside.
That’s how you get the magic: rosy center, crusty edge, and no gray sadness in the middle.
What You’ll Need
Main Ingredients
- 2 prime steaks (New York strips, ribeyes, or both)
- Big Poppa’s Competition Brisket & Steak Rub
Tools & Gear
- Gas grill with at least 3 burner zones
- Instant-read thermometer
- Timer
- Tongs
Step-by-Step: The BEST Gas Grilled Steak
1) Set Up the Grill Zones
Create a hot side, a roasting side, and a cool side. Poppa likes the roasting zone around 280–300°F and the searing zone much hotter. Learn your grill and use the hood thermometer as your guide once you know how it runs.
2) Trim & Season the Steaks
Pat the steaks dry. Trim any loose exterior fat if needed. Season generously on both sides with Competition Brisket & Steak Rub.
Let the steaks sit for about 15 minutes so the rub can sweat in and start doing its thing.
3) Roast on the Cool Side
Place the steaks on the roasting side of the grill. Cook around 280–300°F, flipping every 6–8 minutes or so for even cooking.
Poppa likes to turn more often because it keeps the color more even and gives him something to do besides stare at meat.
4) Watch the Temperature
Keep roasting until the steaks reach about 120–125°F internal, depending on your target finish. This is the setup for the sear — not the finish line.
5) Sear Hot & Fast
Move the steaks to the hot zone and sear briefly, about 30 seconds per side, flipping several times to build crust without overshooting the temp.
Poppa’s method here is basically: quick hits, good fire, pretty marks, no overcooking.
6) Rest & Slice
Bring the steaks inside and let them rest before slicing. Then cut in and admire your work like a backyard artist with a meat thermometer.
Serving Ideas
- Serve with grilled vegetables or a baked potato
- Top with compound butter or finishing salt
- Slice and serve family-style for a steak board night
Shop Rubs & Sauces
Build Steakhouse Flavor at Home:
Competition Brisket & Steak Rub
Cash Cow Seasoning
Double Secret Seasoning
FAQ
What temp should I pull steak before searing?
Poppa likes to move to the hot side around 120–125°F, then finish with a quick sear.
Can I really make a great steak on a gas grill?
Absolutely. If you control your zones and use a thermometer, a gas grill can turn out a beautiful steak.
Why reverse sear instead of starting hot?
Roasting first gives you more even doneness and that bumper-to-bumper color Poppa wants.
How long should steak rest?
Give it 5–10 minutes before slicing so the juices stay where they belong.
What cuts work best for this method?
Ribeyes and New York strips are perfect. Thick steaks work best because they give you more margin for error and a better final sear.
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