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Started By
Message
Did a reverse sear last night
Posted on 7/2/21 at 10:10 am
Posted on 7/2/21 at 10:10 am
I had a prime strip in the freezer from a recent trip to HEB. I decided to reverse sear it with a little hickory wood. It turned out pretty good.
6
Posted on 7/2/21 at 10:13 am to TDTOM
That’s a damn fine steak 
Posted on 7/2/21 at 10:21 am to TDTOM
Looks good, Tom. 
Posted on 7/2/21 at 12:20 pm to TDTOM
perfect execution!
Posted on 7/2/21 at 2:49 pm to TDTOM
Looks good.
Great looking crust to get that perfect color all the way through.
Great looking crust to get that perfect color all the way through.
Posted on 7/2/21 at 4:02 pm to TDTOM
I approve.
Posted on 7/5/21 at 8:32 pm to TDTOM
Charcoal or gas? I’m new to my Weber kettle and I’ve been trying to nail reverse sear but I’m struggling to keep the temp low enough to do an effective low and slow on the indirect side, but still ripping hot enough to sear at the end. Been using B&B lump.
First attempt The meat temp was right but I screwed with my temp too much and it never recovered. Ended up doing a 2nd chimney full to get it back up.
2nd attempt I just went with the high temp and kept it indirect on some bone-in ribeyes. Cooked too fast for 2 inch ribeyes, but the sear was easy.
Just curious if you have any advice for an amateur.
First attempt The meat temp was right but I screwed with my temp too much and it never recovered. Ended up doing a 2nd chimney full to get it back up.
2nd attempt I just went with the high temp and kept it indirect on some bone-in ribeyes. Cooked too fast for 2 inch ribeyes, but the sear was easy.
Just curious if you have any advice for an amateur.
Posted on 7/6/21 at 6:35 am to Modest
I used a primo xl.
You can always do the low part of the cook in the oven then throw them on the grill to sear. Other than that maybe less charcoal to start.
You can always do the low part of the cook in the oven then throw them on the grill to sear. Other than that maybe less charcoal to start.
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