Thread: Reverse sear
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Old 11-27-2012, 09:01 PM   #1
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Join Date: 08-08-12
Location: Castle Rock, CO
Default Reverse sear

After reading about the reverse sear hype I had to try it. Picked up a top loin and NY strip. Seasoned my top loin with Montreal steak seasoning and hit the wifeys NY strip with S&P and a dash of lawrys seasoning salt.
Steaks coming to room temp:

Got the redhead ready:

Charcoal chimney going:

My view from my back porch tonight:

Decided to try come up with a new veggie side dish---broccoli, mushrooms, celery, jalapeņos, zucchini, green onions, and orange bell pepper.

All chopped up:

Put em In the lodge cast iron with S&P, canola oil, Worcestershire, magic dust, and a little water.

Coals ready:

Shrooms with s&p, canola oil, worcestershire, a touch of water were put in the Le Creuset cast iron #23:

Reverse sear method started:

Final step of reverse sear:

Veggies and shrooms done:

Steak&shrooms, veggie dish, and a quick teriyaki pasta side plated:

I must say, reverse sear resulted in steaks being a bit more juicy. I will definitely use this method again!

Thanks fer lookin!
--Modified ECB---Mini WSM---22.5" Weber blue OTG---'69 18.5" Weber redhead----Mav ET-732
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