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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-06-2019, 10:05 PM   #1
smoke ninja
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Default how I reverse sear

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







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Old 02-06-2019, 10:23 PM   #2
EyeBurnEverything
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I use a Weber Chimney starter with a crazy thick SS Kenmore grate. A london broil steak would sear in 1 min per side, then into the oven @ 250 till it reached 130F.
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Old 02-06-2019, 10:34 PM   #3
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Quote:
Originally Posted by smoke ninja View Post
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









Beautiful cook!!
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Old 02-06-2019, 11:17 PM   #4
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Quote:
Originally Posted by EyeBurnEverything View Post
I use a Weber Chimney starter with a crazy thick SS Kenmore grate. A london broil steak would sear in 1 min per side, then into the oven @ 250 till it reached 130F.
That sounds like it would work great but it's not considered a reverse sear.
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Old 02-07-2019, 12:29 AM   #5
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It's a reverse reverse sear
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Old 02-07-2019, 04:55 AM   #6
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Looks like you have your technique down.
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Old 02-07-2019, 06:02 AM   #7
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Looks great Steve,

For me I would go a little more rare
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Old 02-07-2019, 06:32 AM   #8
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Looks great Steve,

For me I would go a little more rare
thanks, everyone likes em how they like.

sometimes I'll take a steak to 120 but its usually just over 125. I prefer closer to med rare especially with roasts
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Old 02-07-2019, 09:52 AM   #9
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That is how it is supposed to be done. Thanks for the pics of a great cook.
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Old 02-07-2019, 10:05 AM   #10
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looks awesome, thanks for sharing! I have only tried Reverse sear a handful of times and haven't quite dialed in how long it takes to get to the 120-125. Usually when I cook steak I'm so hangry for it that I NEED it NOW. numnumnumnumnum
This will push me to do it more, thanks!
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Old 02-07-2019, 10:22 AM   #11
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Good looking TT Ninja!
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Old 02-07-2019, 10:25 AM   #12
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Great lesson on reverse sear! I've been playing with my GMG Daniel Boone doing reverse sear. I set the DB to 225, take the steaks to 115-120 internal, then sear on my gasser. Results have been great. A couple of nights ago, I cooked some 1.5" thick prime Porterhouse steaks but used the Performer. Not confident enough yet with my reverse sear technique to risk big, expensive steaks.
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Old 02-07-2019, 11:01 AM   #13
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Quote:
Originally Posted by smoke ninja View Post
That sounds like it would work great but it's not considered a reverse sear.
Its a reverse, reverse sear.
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Old 02-07-2019, 11:06 AM   #14
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Quote:
Originally Posted by W.I.T.W.A.G? View Post
looks awesome, thanks for sharing! I have only tried Reverse sear a handful of times and haven't quite dialed in how long it takes to get to the 120-125. Usually when I cook steak I'm so hangry for it that I NEED it NOW. numnumnumnumnum
This will push me to do it more, thanks!
Quote:
Originally Posted by qnbiker View Post
Great lesson on reverse sear! I've been playing with my GMG Daniel Boone doing reverse sear. I set the DB to 225, take the steaks to 115-120 internal, then sear on my gasser. Results have been great. A couple of nights ago, I cooked some 1.5" thick prime Porterhouse steaks but used the Performer. Not confident enough yet with my reverse sear technique to risk big, expensive steaks.
practice really does make perfect. once you get the hang of it you'll nail it every time. for me it's less stressful cooking a monster steak or roast reverse seared than a 1 inch thick market steak (I do have good results at 3.5 minutes a side on the kettle with those). kettle and pellet cooker makes for a nice combo. the low cook temp and rest before searing helps prevent dreaded carryover.
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Old 02-07-2019, 11:28 AM   #15
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Perfectly cooked That is good Eats Thanks for the write up
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