Reverse Sear Advice

Grill usually gets hotter

Thanks guys, confirmed what I wanted to do. They didn't turn out to have as much of a crisp crust as I was thinking they would on the outside. I had the grill at 550. But they were the best am tasting steaks I've ever cooked.

Everything mentioned above, but the grill also adds a smoke component.

One thing I haven't seen mentioned is that when searing, I always leave the lid up. The reason for this is to focus the heat on one side at a time. During the sear, the idea is to get a crispy outside, not cook the inside any more. So by leaving the grill lid up, you only cook the surface directly above the fire. After a minute or so, flip and cook the other side.

Go best of both worlds.

quote:

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Didn't know that you had to let it rest with a reverse sear

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You don't need to rest it at the end. Resting it in the middle interrupts the cooking process so that when you sear it, you don't end up overcooking iit.

It also allows me to get my grill smokin' hot...