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Reverse Sear Video for the Fans
Posted on 3/26/15 at 7:01 pm
Posted on 3/26/15 at 7:01 pm
2
Posted on 3/26/15 at 7:03 pm to Gris Gris
that's the video i went by this weekend and it came out fantastic -
Posted on 3/26/15 at 7:06 pm to Gris Gris
Nice
Posted on 3/26/15 at 7:07 pm to Buck Dancer
Makes me hungry for a steak.
Posted on 3/26/15 at 7:34 pm to Buck Dancer
Niiiicccceeee.
ETA: I don't know if I was the first person to post pictures using this technique, but I did put some pictures of the whole process while doing it outside on the grill, instead of inside. I got the idea of doing it that way on the grill from this video.
Reverse Sear
It came out perfect - looked just like the steak in the video.
ETA: I don't know if I was the first person to post pictures using this technique, but I did put some pictures of the whole process while doing it outside on the grill, instead of inside. I got the idea of doing it that way on the grill from this video.
Reverse Sear
It came out perfect - looked just like the steak in the video.
This post was edited on 3/26/15 at 7:43 pm
Posted on 3/26/15 at 8:09 pm to Jax-Tiger
I do it from time to time depending on what I'm cooking and what I'm after. I like it because it gives what ever I'm cooking more time in the smoke. I also like it if I'm doing something well doneish. I do my thick porkchops like this...with hickory last night. I didn't get the fire hot enough before searing but came out so dang juicy and tender...cooked to 155 I believe. Hint of a smoke ring...I didn't do the low temp...more like 3-350 then seared at 450ish.
This post was edited on 3/27/15 at 7:34 am
Posted on 3/26/15 at 9:09 pm to NOLAGT
I have to admit, I scoffed at the reverse sear when I first saw it. Tried it with a couple of NY strips tonight and it came out beautiful. Pink all the way through with a great crust. Delicious. Ill be using this technique from now on.
Posted on 3/26/15 at 9:58 pm to heatom2
I did some prime filets tonight with the reverse sear method and honestly, it took much longer than throwing the steaks on the hot grill.
It was so worth the extra time though. Something about the fat that renders during the time in the oven on low temperature. It was my third, but finest attempt with this technique. I think it had a lot to do with the quality/fat content of the meat.
It may not be worth it with a lesser grade/lower fat content steak.
With prime, it was damn good.
It was so worth the extra time though. Something about the fat that renders during the time in the oven on low temperature. It was my third, but finest attempt with this technique. I think it had a lot to do with the quality/fat content of the meat.
It may not be worth it with a lesser grade/lower fat content steak.
With prime, it was damn good.
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