View Full Version : Reverse Sear and a griddle

Dr. Trout Bum
10-14-2015, 10:25 AM
Has anyone tried reverse searing a steak and finishing on a griddle? I would think that contact area would maximize the malliard reaction/caramelization on the surface.

I may try this on Saturday - a little pecan smoke when bringing a ribeye up to temp, finish on the Blackstone.

10-14-2015, 10:43 AM
Yes, it's how I have seared every steak I have eaten since getting my Blackstone. It works great! Nice being able to do a few steaks at a time unlike my cast iron skillet. Past that it's basically equal to a CI skillet. (unless you need the fond to make a pan sauce then the CI wins)