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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 06-14-2015, 08:43 PM   #1
Melissaredhead
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Default 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.


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.

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%]

Sides are a quinoa salad and baked sweet potato.

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.
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Old 06-14-2015, 08:46 PM   #2
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Beautiful meal Melissa!!!
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Old 06-14-2015, 08:47 PM   #3
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Looks great!
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Old 06-14-2015, 08:47 PM   #4
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Now I'm hungry again.
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Old 06-14-2015, 08:50 PM   #5
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Reverse sear is more of a Law than theory.

I usually give the meat a short rest before searing.
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Old 06-14-2015, 08:51 PM   #6
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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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Old 06-14-2015, 08:54 PM   #7
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Quote:
Originally Posted by smoke ninja View Post
Reverse sear is more of a Law than theory.

I usually give the meat a short rest before searing.
My mistake ninja. I guess I was thinking of it as theory because I don't know if it's producing a better taste. Not because it doesn't work.
I will let it rest before searing next time. Thanks.
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Old 06-14-2015, 09:00 PM   #8
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I'm a reverse sear fan. Yours looks great!!
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Old 06-14-2015, 09:28 PM   #9
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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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Old 06-14-2015, 09:33 PM   #10
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Very nice.
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Old 06-14-2015, 09:39 PM   #11
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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!
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Old 06-14-2015, 10:07 PM   #12
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it looks like a successful reverse sear job to me.
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Old 06-14-2015, 11:08 PM   #13
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Yes, nice job Melissa. That looks grat.
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Old 06-15-2015, 12:03 AM   #14
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Perfect steak, looks delicious!
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Old 06-15-2015, 12:15 AM   #15
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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.

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