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Reverse sear question on searing
Posted on 3/8/21 at 6:13 pm
Posted on 3/8/21 at 6:13 pm
Do you get as good of a sear when you sear after internal temperature is reached as opposed to searing first. How?
TIA
TIA
8
Posted on 3/8/21 at 6:14 pm to drake20
I take a cast iron out to my Weber Genesis and run all burners wide open. Gets to be about 700+ degrees. Little oil in the pan and sear for about 30-45 seconds a side. Amazing crust
Posted on 3/8/21 at 6:14 pm to drake20
It’s simple, you just need a really hot surface.
Also, I recommend going 5-10 degrees below the desired temp bc even during the searing process it is still cooking
Also, I recommend going 5-10 degrees below the desired temp bc even during the searing process it is still cooking
Posted on 3/8/21 at 6:30 pm to drake20
Moisture is the enemy of a good sear. If you bring it up to temp before searing, you have a nice, dry surface to create your crust.
Posted on 3/8/21 at 6:39 pm to drake20
Searing after gets the best results for me. Cook to 10 degrees below your target, rest 5-10 minutes, then sear it hot in a high temp oil (avocado, vegetable, etc.) for a minute per side.
Searing first gets you technically the same thing, but with a greyer, cooked area on the steak which I don't find as desirable.
Searing first gets you technically the same thing, but with a greyer, cooked area on the steak which I don't find as desirable.
Posted on 3/9/21 at 7:52 am to drake20
Pat dry the surface of the meat with a paper towel before searing. Moisture kills a good sear.
Posted on 3/9/21 at 8:17 am to Tmar1no
quote:
Pat dry the surface of the meat with a paper towel before searing. Moisture kills a good sear.
This. Just pat the meat dry before searing it on a really hot pan/grill.
Posted on 3/9/21 at 8:52 am to drake20
quote:
Do you get as good of a sear
I get a great sear. Make sure you let rest about 10 mins before searing so that you aren't cooking the internal any further. Get your cast iron as hot as it can go, then throw in your oil and sear for 1min each side.
I don't like searing prior to the oven, because the steak is best when right off the pan. The oven dries it out too much, so that sear texture won't be as good.
Posted on 3/9/21 at 10:01 am to LNCHBOX
quote:
I take a cast iron out to my Weber Genesis and run all burners wide open. Gets to be about 700+ degrees. Little oil in the pan and sear for about 30-45 seconds a side. Amazing crust
This. I don't get the whole forward-reverse issue. Just sear it. If your SO likes medium+ steaks, I guess throw it in the oven at 400 for 10 minutes after.
Posted on 3/9/21 at 10:26 am to LNCHBOX
quote:
Little oil in the pan and sear for about 30-45 seconds a side. Amazing crust
Don't mess with what works, but butter has a higher smoke point that EVOO
Posted on 3/9/21 at 10:36 am to drake20
Getting it to temp (slightly lower) in the oven will help dry out the surface of the meat and allow for a much better sear when it comes time.
Posted on 3/9/21 at 12:52 pm to LNCHBOX
Your Genesis gets that hot or the pan? My genesis only gets up to about 620. 3 burner
Posted on 3/9/21 at 3:12 pm to Bigryno7
quote:
Your Genesis gets that hot or the pan?
I have a 2 burner Spirit II and it gets to 700+.
That, being said, I reverse sear over HOT charcoals. How hot? I don't know. At least 700.
This post was edited on 3/9/21 at 4:02 pm
Posted on 3/9/21 at 3:51 pm to drake20
I like to sear over screaming hot charcoal. Flip your chimney over and use the bottom. Garlic butter baste is your friend, friend.
Posted on 3/9/21 at 4:04 pm to Bigryno7
quote:
Your Genesis gets that hot or the pan? My genesis only gets up to about 620. 3 burner
The grill almost maxes out the temp gauge in the lid. Flavorizer bars get glowing red hot.
Mine is the 4 burner (3 regular and one sear). I leave the pan in the grill for around 15 minutes to heat up.
Curious why my first post is getting so much hate
This post was edited on 3/9/21 at 6:13 pm
Posted on 3/9/21 at 7:26 pm to LNCHBOX
If I had to guess I'd say it's the "little oil in the pan" comment. Searing in a dry pan is the standard accepted way to sear. Dry pan, dry exterior of meat. That's how I do it as well when I don't feel like lighting charcoal. But personally I don't see where adding a little oil would lead to an insufficient crust.
Some may say you're pan frying and not searing though. Idk. Picky bunch here.
Some may say you're pan frying and not searing though. Idk. Picky bunch here.
Posted on 3/9/21 at 7:34 pm to GeauxTigers0107
When I SV or when I reverse seat/smoke I always seat afterwards. I get my cast iron so hot that it is about to crack, rub some avocado oil on the steak and then use a bacon press with a little pressure to get really good contact with the surface of the skillet. Hold it for exactly 1 min 15 seconds. Flip and repeat.
Top notch crust every single time.
Top notch crust every single time.
Posted on 3/9/21 at 7:35 pm to Tmar1no
quote:
Pat dry the surface of the meat with a paper towel before searing. Moisture kills a good sear.
If you're dropping into a 700 degree pan i have a hard time believing patting it beforehand will make a difference. Any surface moisture will be vaporized pretty much instantly.
Posted on 3/9/21 at 7:47 pm to GeauxTigers0107
quote:
If I had to guess I'd say it's the "little oil in the pan" comment. Searing in a dry pan is the standard accepted way to sear. Dry pan, dry exterior of meat. That's how I do it as well when I don't feel like lighting charcoal. But personally I don't see where adding a little oil would lead to an insufficient crust.
I guess. Worked out fine tonight in a bone in ribeye
Temp was still climbing but I was running out of time since my baby was getting fussy. 
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