First attempt at reverse sear theory
After reading so many of the brethren tips and theories to using reverse searing I was ready to try it. I chose to try it on a thick cut, bone in pork chop and a 1 inch NY strip.
http://i280.photobucket.com/albums/k...psjfc3ji2b.jpg So I slowly brought the IT of the meats up over indirect coals with a little bit of pecan. Then seared it directly over the hot coals. Allowed the meat to rest for about 10 minutes in foil. http://i280.photobucket.com/albums/k...pskuoti9yp.jpg I really had trouble wrapping my head around this technique. But for my first try I was happy. It's a little over what I wanted but the it was cooked consistently from crust to crust. [IMG]http://i280.photobucket.com/albums/kk175/melissaredhead/Mobile%20Uploads%] http://i280.photobucket.com/albums/k...psc6z50xg3.jpg Sides are a quinoa salad and baked sweet potato. http://i280.photobucket.com/albums/k...psdi4lemfh.jpg I will do a reverse sear again. Oh and the pork chop turned out even better than the steak. I didn't get a pic because my husband made his plate and gobbled it up. He said it was a really good pork chop so I'll take that as a win. Thanks for viewing and I welcome any other tips for perfecting the reverse sear. :biggrin1::mrgreen: |
Beautiful meal Melissa!!!
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Looks great!
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Now I'm hungry again.
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Reverse sear is more of a Law than theory.
I usually give the meat a short rest before searing. |
Looks great. I tried it once on a 9LB beef round and it turned out great. Never thought of doing it on a steak or chop but after seeing how it worked out for you I am going to try it again.
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Quote:
I will let it rest before searing next time. Thanks. |
I'm a reverse sear fan. Yours looks great!!
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Reverse seared three rib eyes yesterday and got great results again. Yours looks just right to me!
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Very nice.
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I'm a big fan of reverse sear. Use it on tri-tips a lot and thick ribeyes when I get them. Never tried it on a pork chop! :thumb:
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it looks like a successful reverse sear job to me.
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Yes, nice job Melissa. That looks grat.
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Perfect steak, looks delicious!
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Looks darn near perfect from here. I personally have found that the reverse sear technique works best on cuts that are 1.5 inches thick or thicker. I have found it is easier to get a good sear on the thicker cuts.
KC |
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