Reverse searing steak

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Is "reverse sear" a good method to cook a steak?

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Yes.

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What is your favorite searing method?

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Reverse sear

I reverse sear because it's easy (I don't own a sous vide)

It is my favorite.

I use a wry hot cast iron pan for the searing part

quote:

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Is "reverse sear" a good method to cook a steak?

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Yes

quote:

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What is your favorite searing method?

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Reverse sear and sous vide.

Here's what I did a couple of weeks ago:

Link to Reverse Sear

I don't know if this is the first reverse sear thread, but it was my first...

I would just say that the temp on the grill hood thermometer was 300 degrees, but the surface temp was probably under 250.

Reverse Sear Thread

I bake the steak in the oven at 180 with a bluetooth food thermometer in it. It tells me when the internal temperature in the steak reaches “rare”.

I then take it out and sear it on high heat on the stovetop for 30 seconds on each side. Comes out perfect every time.

I’ll be the contrarian here. It’s not my favorite method. The juice never seems worth the squeeze to me.

For medium rare filets (1.5” to 2” thick), I put on grill for 5 min. each side at 300F, then take steaks off and heat grill to 600F and put the steaks back on for 4 min. each side. Easy to do on BGE or ceramic grill. For gas grill I try to have one end burner on high the whole time, get grill to 300F, put steaks on opposite end of grill. Then crank up all burners and put steaks over first/hottest burner for ~500F… may need extra minute or two.