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Searing Steaks- First or Last
Posted on 6/23/26 at 1:38 pm
Posted on 6/23/26 at 1:38 pm
I've always seared my steaks when they go on the grill.
A family member has a new grill and prefers to sear at the end of the cook. I thought he was crazy, but read that both ways can work and is a frequent topic of debate.
Comments....
A family member has a new grill and prefers to sear at the end of the cook. I thought he was crazy, but read that both ways can work and is a frequent topic of debate.
Comments....
7
Posted on 6/23/26 at 1:46 pm to ItzMe1972
How thick are your steaks? Less than an inch sear like you do. Thicker reverse sear like he does. You'll have better control of the internal temp and won't have any shitty grey meat. 225deg until 115-120 internal, rest 10 minutes then quickly sear on something screaming hot.
Posted on 6/23/26 at 2:16 pm to ItzMe1972
quote:
sear at the end of the cook.
Basically what Sous Vide is.
Posted on 6/23/26 at 3:41 pm to ItzMe1972
I cook steak in the pan from start to finish. It's the best, quickest, and easiest way. It gets a little tricky cooking for 6 or more people, depending on your pan/griddle size.
Posted on 6/23/26 at 4:02 pm to ItzMe1972
Reverse searing has become popular in recent years, especially on thick cuts. My results have been fairly mixed from reverse searing, so I don't do it anymore.
Others swear by it, though. Try it out and see if you like it.
Others swear by it, though. Try it out and see if you like it.
Posted on 6/23/26 at 4:10 pm to ItzMe1972
I always reverse sear.......comes out perfect every time.
I cook them at about 250 on the BGE until they reach about 117 internal then I pull them, crank up the egg to about 650 and then sear on both sides.
I cook them at about 250 on the BGE until they reach about 117 internal then I pull them, crank up the egg to about 650 and then sear on both sides.
Posted on 6/23/26 at 7:34 pm to ItzMe1972
Thick ribeyes Reverse Sear
Posted on 6/23/26 at 9:19 pm to ItzMe1972
Sear until they are done. Pretty simple
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