Reverse Seared Steak

Janky board.

Reverse sear
















This dick!

Do a Google search with "tigerdroppings" in the search.

It seemed last year that there were more 'Reverse Sear' threads than Ghost threads

I reverse seared 6 thick cut steaks in a row last night and every single one of them came out absolutely stunning.
I like to pull them at 125, rest for 10, and then sear for 45 seconds on each side in a scorching hot cast iron. On the second side i add some butter mixed with garlic and herbs and baste.

So good

I pull mine around 115 and sear for around 30 seconds each side for medium rare.

I am doing a prime ribeye tomorrow night.

How thick are your cuts of meat? If you have 2 inch thick or something I can understand it, but I've done the reverse a couple of times and I just don't get the rave. IMO its mostly for guys that don't know how to feel or stick a thermometer in a steak to decide when its done the regular sear way.

I'll gladly sear a steak and put it on indirect heat also until its cooked to temp if its thicker. I just don't like risking that a proper sear will over cook it.

I do it for the smoke mainly. Once you sear it, its not taking on more smoke. So I smoke first then sear and it has a delish deep smoke flavor.

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I am doing a prime ribeye tomorrow night.

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The bar has been set.