Another Reverse Sear Thread

Looks great. I can't cook a steak worth a frick outside of a grill.

Awesome

Nice work.

I reverse seared tonight, did some filets from Sams. Came out amazing. I did put a bit too much salt on them but I know for next time. Took them to about 135 before letting them rest and then searing. Everything I read said to take them to 125 or so but these were cooked absolutely perfectly for us. I originally took them out at 125 but there was not a single degree of carry-over cooking so I put them back in to where I wanted them. Can't get over how perfectly cooked they were and so freaking tender and juicy. Will not cook any other way again.

Might be choice.

You ate all the fat. Your arteries do not thank you.

I like a steak with more meat than fat. I cant chew through that much.

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I usually sear on grill but finally decided to use the black iron....much better

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I prefer black iron because you can get it rocket hot and it contacts the whole steak. The downside is that unless you have an amazing vent hood, if you do it properly, you're either doing it outside or you're setting off the smoke alarms.

EDIT: fricking bump.

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I usually finish my reverse sear on the grill, would a cast iron pan sitting on the grill work better?

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Yes. The steak gets full contact with the hot metal surface instead of just the individual grates on the grill.

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The steak gets full contact with the hot metal surface instead of just the individual grates on the grill.

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Idk man. While I still use black iron the majority of the time, charcoal will work if you get them hot enough and the steak nearly right on top of them...like an inch above. Baste with garlic butter and the runoff will flame up. Thats the key.

Sometimes I want the best crust and sometimes I want a smokey char. Last night I opted for the smokey char.