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The reverse sear is the redneck version of sous vide...

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Comments

  • Little StevenLittle Steven Posts: 28,734
    edited April 2013
    So, "the thickness of the beef is the single biggest factor in cook time" is inaccurate? Just asking.

    Steve 

    Caledon, ON

     

  • HogHeavenHogHeaven Posts: 285
    I believe so yes, if... All other elements of the cook are the same. if you were cooking a 1" and a 1 1/2" and a 2" steak from the same cut of meat. The 1" will get to temp 1st, then the 1 1/2" then the 2". If one is an old dry age piece of meat then you've changed the elements. But the thickness of the meat is the single biggest element in determining how a steak should be cooked. I don't even bother with the reverse sear with steaks that are 1" or less. I just move them closer to the fire and cook then start to finish at the same spot the entire cook. Over and inch then I do the reverse sear.
  • cazzycazzy Posts: 8,890
    So confused :-?
    Just a hack that makes some $hitty BBQ....
  • Little StevenLittle Steven Posts: 28,734
    Think I'll just stick with the hot tub method. This hurts my brain.

    Steve 

    Caledon, ON

     

  • bclarksiclebclarksicle Posts: 149
    Also Jim, is your watch calibrated? :D
    Most underrated post on this thread.
  • Little StevenLittle Steven Posts: 28,734
    Thank you, thank you very much ;)

    Steve 

    Caledon, ON

     

  • Porterhouse was 1"
    The current temp of the egg per the dial matches the temp of the iGrill probe
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