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First Reverse Sear on BGE
Posted on 9/8/14 at 11:31 am
Posted on 9/8/14 at 11:31 am
Recently bought a BGE and after a few cooks decided I wanted to try my hand at the reverse sear. Bought a 2.75# porterhouse that was about 2.5" thick. Seasoned it up Saturday before game with black hawaiian & himalayan pink salt, fresh black pepper, white pepper, garlic & onion salt after lightly coating with grapeseed oil. Took out of fridge around noon on Sunday to let it come to room temp by 5p.
Portobello's were drizzled with EVOO, balsamic vinegar, white truffle oil, garlic puree, kosher salt and black pepper then topped with a bit of bacon fat.
Sprinkled some smoked paprika on PH. Fired up the Egg with a hunk of hickory with place setter in for indirect cooking and inserted probe in thickest part of steak. When Egg was holding around the 250 degree mark put PH on and let internal temp rise to 110 degrees. Took off and foiled for 15 minutes, meanwhile put the portobello's on for 10 minutes, placing them in 300 degree oven to finish. Removed plate setter and opened all the vents until temp and grill level was between 700-750. Cooked for 45 seconds per side with dome closed and let rest for 15 minutes. Steamed asparagus topping with juice from mushrooms. Steak came out perfect rare to medium rare and was truly the best steak I have ever cooked. Served with a 2009 Torra D Golban Crianza......I'm now firmly entrenched in the never cook a steak without reverse searing camp.(Sorry about the non-chronological slideshow, photobucket arranged them)
LINK
Portobello's were drizzled with EVOO, balsamic vinegar, white truffle oil, garlic puree, kosher salt and black pepper then topped with a bit of bacon fat.
Sprinkled some smoked paprika on PH. Fired up the Egg with a hunk of hickory with place setter in for indirect cooking and inserted probe in thickest part of steak. When Egg was holding around the 250 degree mark put PH on and let internal temp rise to 110 degrees. Took off and foiled for 15 minutes, meanwhile put the portobello's on for 10 minutes, placing them in 300 degree oven to finish. Removed plate setter and opened all the vents until temp and grill level was between 700-750. Cooked for 45 seconds per side with dome closed and let rest for 15 minutes. Steamed asparagus topping with juice from mushrooms. Steak came out perfect rare to medium rare and was truly the best steak I have ever cooked. Served with a 2009 Torra D Golban Crianza......I'm now firmly entrenched in the never cook a steak without reverse searing camp.(Sorry about the non-chronological slideshow, photobucket arranged them)
LINK
Posted on 9/8/14 at 12:39 pm to arseinclarse
Thanks Arse
You ever get those Lays chips you were looking for?
You ever get those Lays chips you were looking for?
This post was edited on 9/8/14 at 12:40 pm
Posted on 9/8/14 at 12:45 pm to BooDreaux
Awesome looking steak. The asparagus and mushrooms look great, too.
Someone mentioned on the original thread that they thought that cooking a steak that long gave too much charcoal flavor. I take it you did not experience that?
Someone mentioned on the original thread that they thought that cooking a steak that long gave too much charcoal flavor. I take it you did not experience that?
This post was edited on 9/8/14 at 12:47 pm
Posted on 9/8/14 at 12:52 pm to Jax-Tiger
No I didn't Jax.....then again I like that taste.....My GF thought it was great as well and she's not a huge fan of too much smoke/charcoal
Thank you
Thank you
Posted on 9/8/14 at 12:54 pm to BooDreaux
quote:
You ever get those Lays chips you were looking for?
No. I'm going to Florida this weekend. I'll check the Publix.
Posted on 9/8/14 at 12:56 pm to BooDreaux
The fat cap on the left side of that steak was perfectly charred. That looked delicious. I restrict my red meat intake to a small portion every couple of weeks, so when I do have red meat, I want it to be perfect. That looks perfect.
Posted on 9/8/14 at 3:49 pm to BooDreaux
Reread the technique.
I have one question. How long did the steak take to reach 110 degrees? I'm guessing that must have taken over 45 minutes?
Secondly, once you remove the steak from the grill after searing it, you do NOT need to let it rest further. It rested plenty prior to the sear. Eat that bad boy while the crust is still hot. It's a beautiful thing...
I have one question. How long did the steak take to reach 110 degrees? I'm guessing that must have taken over 45 minutes?
Secondly, once you remove the steak from the grill after searing it, you do NOT need to let it rest further. It rested plenty prior to the sear. Eat that bad boy while the crust is still hot. It's a beautiful thing...
Posted on 9/8/14 at 3:51 pm to Jax-Tiger
quote:
ou do NOT need to let it rest further. It rested plenty prior to the sear. Eat that bad boy while the crust is still hot. It's a beautiful thing...
:kige:
Posted on 9/9/14 at 7:14 am to Jax-Tiger
quote:
How long did the steak take to reach 110 degrees?
I think it took about 35 minutes or so.
Thx for the tip about not resting....I'll try that next time
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