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Started By
Message
re: RESULTS on p3: Going for the Reverse Sear tonight
Posted on 9/5/14 at 7:30 pm to Lester Earl
Posted on 9/5/14 at 7:30 pm to Lester Earl
I think they both look great....I'm going to do that on my new egg soon
0
Posted on 9/5/14 at 7:31 pm to Lester Earl
Les, that does not look like near enough marbling dustribution to be prime designation
Posted on 9/5/14 at 7:32 pm to Rouge
half of the steak is covered by a sticker 
but yeah it's prob borderline
it definitely tasted as such.
but yeah it's prob borderline it definitely tasted as such.
This post was edited on 9/5/14 at 7:40 pm
Posted on 9/5/14 at 7:39 pm to Lester Earl
Nice job lester.
Posted on 9/5/14 at 7:48 pm to Lester Earl
Beautiful steak, Lester.
I will say one think about the reverse sear. The longer cook does something to the fat that makes it buttery. If you get a nice char on the fat, it is the best. I don't get that same effect when I cook a steak fast. That's the major difference between the two methods, IMO. That and the reverse sear cooks perfectly evenly.
I will say one think about the reverse sear. The longer cook does something to the fat that makes it buttery. If you get a nice char on the fat, it is the best. I don't get that same effect when I cook a steak fast. That's the major difference between the two methods, IMO. That and the reverse sear cooks perfectly evenly.
Posted on 9/5/14 at 7:56 pm to Jax-Tiger
Both steaks look great. Well done guys.
I tried the reverse sear a few nights ago too. Brought the internal up to 105 in the oven then got my big black iron skillet scalding hot on my crawfish burner outside. Quick sear and to the plate.
I will never not reverse sear again. Unbelievable.
I tried the reverse sear a few nights ago too. Brought the internal up to 105 in the oven then got my big black iron skillet scalding hot on my crawfish burner outside. Quick sear and to the plate.
I will never not reverse sear again. Unbelievable.
Posted on 9/5/14 at 8:51 pm to Jax-Tiger
Agreed. The parts of mine that got really charred were unbelievable bites. Good point on the fat...you are correct it tasted well buttery.
I have some lamb for tomorrow to grill.
I have some lamb for tomorrow to grill.
Posted on 9/5/14 at 9:04 pm to Tiger Ryno
Looks great
Posted on 9/5/14 at 9:04 pm to TinCupTiger
It seems to me that it would be a lot harder to hit your target temp with the reverse sear, plus it's probably hard to stick a thermo in a steak with a roaring fire. I've always done the TRex method on the egg...
LINK
That said, yours looks great.
LINK
That said, yours looks great.
This post was edited on 9/5/14 at 9:06 pm
Posted on 9/5/14 at 9:54 pm to El Jefe
Looks great ! The only issues I had when doing the reverse was alot of the seasoning stuck to my iron skillet.
Posted on 9/6/14 at 2:16 pm to rouxgaroux
Both steaks look good. Somebody needs to try with some Dollar Tree steaks.
Posted on 9/6/14 at 4:29 pm to CHEDBALLZ
quote:
Let them sit a little before you cut them up.
Get a big plate, put an upside down saucer on it and the steak on top of that. Let it rest 5-10 minutes before cutting it.
Meant to reply to this yesterday. The "rest" comes before the sear. No need to rest it before cutting it up. Another advantage to the reverse sear - the crust is nice and hot when you start eating...
Posted on 9/6/14 at 4:32 pm to Jax-Tiger
that's what I did. I pulled it off and cut that baby open within seconds. so freaking good. the car crust with the buttery middle.
I'll be doing this again next week.
I'll be doing this again next week.
Posted on 9/6/14 at 5:24 pm to El Jefe
quote:
It seems to me that it would be a lot harder to hit your target temp with the reverse sear, plus it's probably hard to stick a thermo in a steak with a roaring fire. I've always done the TRex method on the egg...
It's actually much easier. No guess work. Use a thick steak and a remote thermometer and pull them off at 115 for medium rare. I did this after the initial thread on this a few weeks ago and it was phenomenal
Posted on 9/6/14 at 5:42 pm to Rohan
Doing lamb chops with a variation of this method tonight
Posted on 9/6/14 at 6:06 pm to Tiger Ryno
quote:
Doing lamb chops with a variation of this method tonight
I want to see this...
Posted on 9/6/14 at 6:15 pm to Rohan
Makes sense, will give it a shot on my next one.
Quick question, does the temp wires hold up to the high temps?
Quick question, does the temp wires hold up to the high temps?
This post was edited on 9/6/14 at 6:16 pm
Posted on 9/6/14 at 6:24 pm to El Jefe
quote:
Quick question, does the temp wires hold up to the high temps?
With this method, you don't need the thermometer at high temps. Cook it at 275 (indirect heat) with the thermometer, until the internal temp is 115 or so. That's pretty low for the grill temp, so your wires are fine. You only do a quick sear at the high temps, so you don't need the probe for that..
This post was edited on 9/6/14 at 6:28 pm
Posted on 9/6/14 at 6:26 pm to El Jefe
quote:
Quick question, does the temp wires hold up to the high temps?
I'm assuming the initial cook is indirect. So no roaring fire.
Edited to ask if it's indirect or just 275 direct?
This post was edited on 9/6/14 at 6:27 pm
Posted on 9/6/14 at 6:33 pm to Jax-Tiger
Her is a pick of the lamb chops after I pulled them before the sear. I was so excited and hungry I forgot to take a pic after the sear but these turned out fantastic...
I marinated the chops in salt tarragon leaves lemon juice and some Worcester shire sauce for a few hours.
Got the grill up to about 300 and cooked on indirect for about 35 minutes. Basted them with the marinade a couple times during the cook. Pulled them off at about 118 degrees. Sat for 10 minutes while the grill got hot and seared on each side for about a minute and a half. Final internal temp was around 145.
Nice char on the outside and so tender. These turned out utterly fantastic
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