- Joined
- Jan 3, 2014
- Location
- Detroit...
do what works for you. I do what works for me. thin steaks get the 7 minute steak method treatment. nice thick steaks and chops or roasts I prefer the control I get with a reverse sear.
I like to start ahead of time and season early, give time for it to act like a dry brine. thicker the meat the more liberal I get with the rub.
for those who dont know reverse sear is cooking to temp first and then searing at the end of the cook. It's best to cook as low as you can for the first portion of the cook and hot as possible for the sear. choose your cooker wisely, sometimes a combination of cookers can work best.
I prefer to start low. under 275 is good, 250 is better. if my cooker can run clean there I'll go 225 or lower. it helps with even cooking and tenderizing. a proper thermometer helps alot but so does proper technique. poor placement can lead to misreadings. sometimes I'll use a leave in to get me close but it the thermapen that says it's done. insert the probe into the center of the meat and wait for it to stabilize. slowly push it in a little further and then begin to draw it out pausing for temperature changes and noting the lowest temp displayed. I pull between 125-130
when you reach your desired internal temp pull the meat off the heat and let rest while you get to sear temperature. it's fine to wait 10 minutes or so with large cuts they will stay hot. the low cooking temps limit carry over and bullseye effect. sear lid open over an open flame for 1-3 minutes a side, flipping based on color and crust. when everything looks good take it off and serve.
tonight I used my el cheapo pit boss pellet cooker with searing zone. I seasoned a tri tip liberally with a 50/50 mix of oakridge santa maria and carne crosta and cooked at 225 pit temp to an IT of 125. it's as simple as sliding the plate over and cranking it up to 450. by the time the roast rested ot was up to temp. about 90 seconds per side developed a lovely crust. I served it with roasted root vegetables and creamy horseradish sauce
I like to start ahead of time and season early, give time for it to act like a dry brine. thicker the meat the more liberal I get with the rub.
for those who dont know reverse sear is cooking to temp first and then searing at the end of the cook. It's best to cook as low as you can for the first portion of the cook and hot as possible for the sear. choose your cooker wisely, sometimes a combination of cookers can work best.
I prefer to start low. under 275 is good, 250 is better. if my cooker can run clean there I'll go 225 or lower. it helps with even cooking and tenderizing. a proper thermometer helps alot but so does proper technique. poor placement can lead to misreadings. sometimes I'll use a leave in to get me close but it the thermapen that says it's done. insert the probe into the center of the meat and wait for it to stabilize. slowly push it in a little further and then begin to draw it out pausing for temperature changes and noting the lowest temp displayed. I pull between 125-130
when you reach your desired internal temp pull the meat off the heat and let rest while you get to sear temperature. it's fine to wait 10 minutes or so with large cuts they will stay hot. the low cooking temps limit carry over and bullseye effect. sear lid open over an open flame for 1-3 minutes a side, flipping based on color and crust. when everything looks good take it off and serve.
tonight I used my el cheapo pit boss pellet cooker with searing zone. I seasoned a tri tip liberally with a 50/50 mix of oakridge santa maria and carne crosta and cooked at 225 pit temp to an IT of 125. it's as simple as sliding the plate over and cranking it up to 450. by the time the roast rested ot was up to temp. about 90 seconds per side developed a lovely crust. I served it with roasted root vegetables and creamy horseradish sauce
. Thus, I usually do thick ribeyes or such...
