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Started By
Message
Reverse sear - My way edition
Posted on 6/25/15 at 7:33 am
Posted on 6/25/15 at 7:33 am
I've been doing the reverse sear for a while thanks to all the great reads over at amazingribs.com. Over that time I've come to adapt the sear to meet my needs. This is how I do it.
Warning: Currently living with MIL while our house is being built. All of my grill tools, including thermometers, are in storage. Just winging it.
Start with a couple of ribeyes from Publix. Salt and pepper, on the counter for about an hour before hitting the grill.
I raise the coal bed up a few inches by turning the grate sideways. I typically put a brick under it in order to get the coals touching the grill grate. Improvising.
Steaks on indirect side. Close the grill down and wait until they get to 115. Just guessed this time around, let them go about 20 minutes.
As soon as the steaks go on. Light another chimney of charcoal. Also, go melt a bowl of butter.
Dump the new coals on the existing. Ready to sear.
Spread the butter on the steaks and start the sear. Typically about 30 seconds per side.
Sling a little butter on the coals, get them good and pissed off.
Serve immediately.
I do apologize, no pictures of it plated or cut. The wife was hungry, and the baby was grumpy so we ate quickly to tend to her.
Consolation prize. New house kitchen reveal teaser.
Warning: Currently living with MIL while our house is being built. All of my grill tools, including thermometers, are in storage. Just winging it.
Start with a couple of ribeyes from Publix. Salt and pepper, on the counter for about an hour before hitting the grill.
I raise the coal bed up a few inches by turning the grate sideways. I typically put a brick under it in order to get the coals touching the grill grate. Improvising.
Steaks on indirect side. Close the grill down and wait until they get to 115. Just guessed this time around, let them go about 20 minutes.
As soon as the steaks go on. Light another chimney of charcoal. Also, go melt a bowl of butter.
Dump the new coals on the existing. Ready to sear.
Spread the butter on the steaks and start the sear. Typically about 30 seconds per side.
Sling a little butter on the coals, get them good and pissed off.
Serve immediately.
I do apologize, no pictures of it plated or cut. The wife was hungry, and the baby was grumpy so we ate quickly to tend to her.
Consolation prize. New house kitchen reveal teaser.
5
Posted on 6/25/15 at 7:51 am to BoogaBear
quote:
no pictures of it plated or cut
Post disqualified.
Posted on 6/25/15 at 7:55 am to BottomlandBrew
I feel the shame.
A hungry wife and screaming 9 month old will make you forget about pictures.
A hungry wife and screaming 9 month old will make you forget about pictures.
Posted on 6/25/15 at 8:05 am to BoogaBear
What's the purpose of the second set of coals? You should have more than enough heat from the original batch. Seems like a waste of fuel to me. I'm not criticizing (sorry if it sounds that way); I am genuinely curious.
I love pissed off coals on my steaks
I love pissed off coals on my steaks
Posted on 6/25/15 at 8:07 am to Midget Death Squad
I do a half chimney for the first go round to keep the temp around 275-300.
Add another 3/4 full chimney at sear time for extra heat.
Add another 3/4 full chimney at sear time for extra heat.
Posted on 6/25/15 at 8:22 am to BoogaBear
quote:
no pictures of it plated or cut
What about the wife?
I'm ready to try the reverse sear again. I've got a big green egg and just ordered a Thermapen. I tried it once but over cooked it because I pre-cooked to the wrong temp.
Posted on 6/25/15 at 8:24 am to BigPerm30
I slightly over cooked these due to no thermometer.
Came out more on the medium side rather than medium rare.
Came out more on the medium side rather than medium rare.
Posted on 6/25/15 at 8:31 am to BoogaBear
quote:
I slightly over cooked these due to no thermometer.
The thin-ness also could have contributed. To me, these were not reverse sear type steaks. IWSE
Posted on 6/25/15 at 9:57 am to Motorboat
quote:
these were not reverse sear type steaks
What is the ideal reverse sear steak?
I am wanting to try this badly.
Posted on 6/25/15 at 9:58 am to Polar Pop
Thick. Inch and a half plus.
Posted on 6/25/15 at 9:59 am to BoogaBear
That was a poor post all around. Bad steaks for a reverse sear, no pics of the completed dish, and you admit you fricked up and overcooked them.
ETA: AND, you didn't rest them at all. Jesus.
ETA: AND, you didn't rest them at all. Jesus.
This post was edited on 6/25/15 at 10:00 am
Posted on 6/25/15 at 10:01 am to Matisyeezy
quote:
Thick. Inch and a half plus.
Posted on 6/25/15 at 10:04 am to FalseProphet
quote:
Bad steaks for a reverse sear
okay
quote:
no pics of the completed dis
Problematic, but circumstances sometimes intervene
quote:
and you admit you fricked up and overcooked them
Also problematic
quote:
AND, you didn't rest them at all. Jesus.
Probably rested while the second round of coals got hot. But seriously...who pissed in your Cheerios this morning?
Posted on 6/25/15 at 10:16 am to Matisyeezy
i tried the reverse sear for the first time last night...
here's it resting after the sear...
here's after slicing it up.
I don't claim to be a decent cook, or even a good follower of directions, but I think it turned out okay. I think I could have taken it out of the oven a bit sooner than I did, though...and maybe seared it a little longer for more color. But, it turned out medium, like i wanted.
blast away! I'm gonna keep trying to perfect this method, but all in all, a decent first try.
here's it resting after the sear...
here's after slicing it up.
I don't claim to be a decent cook, or even a good follower of directions, but I think it turned out okay. I think I could have taken it out of the oven a bit sooner than I did, though...and maybe seared it a little longer for more color. But, it turned out medium, like i wanted.
blast away! I'm gonna keep trying to perfect this method, but all in all, a decent first try.
This post was edited on 6/25/15 at 10:17 am
Posted on 6/25/15 at 10:22 am to The Egg
Yeah, looks like you probably left it in the oven too long. The good thing about that reverse sear, though, is that even at medium and with that cut of meat, your medium steak is medium from top to bottom rather than having a tough overdone area on top and bottom. Looks moist to me and I would have eaten it and enjoyed it.
Posted on 6/25/15 at 10:23 am to The Egg
Looks pretty solid Egg. I would season a little more aggressively next time - kosher salt and crush black pepper set on the largest size, get a more solid sear / crust on that thing.
Posted on 6/25/15 at 10:26 am to FalseProphet
quote:
That was a poor post all around
Thanks
quote:
Bad steaks for a reverse sear,
I cook every steak using this method. The science behind it is bringing the entire steak up to temp evenly. This can be accomplished using any size steak. There is no "right size" for reverse sear. It's just the best method for thick steaks.
quote:
no pics of the completed dish
I'll go ahead and let the kid cry next time so you can get your pic.
quote:
fricked up and overcooked them
I said more towards medium than medium rare. What a major frick up.
quote:
AND, you didn't rest them at all. Jesus
Rested while adding the additional coals.
Oh and go frick yourself.
Posted on 6/25/15 at 10:40 am to Rohan2Reed
yeah, i think this method is gonna be fun to try to perfect. I'll definitely season it more aggressively next time to get that good sear on it.
my wife, not knowing anything about the reverse sear method, was wondering if I was cooking it backwards...which i said, well yeah.
my wife, not knowing anything about the reverse sear method, was wondering if I was cooking it backwards...which i said, well yeah.
Posted on 6/25/15 at 10:42 am to The Egg
First time mine came out right at medium. Second time and ever since I've hit the nail on the head. It's pretty easy to get what you want after a time or two.
Posted on 6/25/15 at 11:21 am to The Egg
quote:
i tried the reverse sear for the first time last night...
That looks tender as hell...
ETA: I don't always reverse sear my steaks, but if I'm trying to impress someone, I always do the RS...
This post was edited on 6/25/15 at 11:24 am
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