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Reverse sear

I made some bone-in tomahawk rib-eye's last night with the reverse sear technique.  I have found myself cooking most everything reverse sear these days, chicken, pork chops, pork tenderloin and of course steaks.  Any one else use reverse sear on cooks other then steak?  

Comments

  • buzd504buzd504 Posts: 2,293
    I don't generally sear chicken, but +1 to the rest of it, particularly pork chops.
    NOLA
  • RRPRRP Posts: 21,297
    Yes I always use a combination of hot tub and then reverse sear for my large prime ribs. That way I can nail the internal temperature plus nail the outside sear I want. Doing the sear first makes it a crap shoot and for the cost of that chunk-o-cow I don't care to mess it up!
    L, M, S, Mini
    Ron
    Dunlap, IL
    Re-gasketing AMERICA one yard at a time...


  • johnmitchelljohnmitchell Posts: 4,566
    I am with you on the reverse sear...Man those steaks look killer..
    Greensboro North Carolina
    When in doubt Accelerate....
  • bigbullbigbull Posts: 4
    Those steaks DO look awesome! I''ll be reverse searing 3 x 1.5" Porterhouse tonight. Dinner is hours away and all I can think of is lighting the Egg and drinking a cold one.
    Grill Master by the Grace of God - Egghead by Choice
  • SkiddymarkerSkiddymarker Posts: 8,218
    edited April 2014
    Great looking steaks!
    Been a fan of reverse set for some time, but since the ANOVA Trés Booblay arrived, almost everything has been water cooked, then seared. Must admit, unless the egg is on for something else, searing is usually done with CI on the wok burner. 

    Tri-tip, hit with Jaccard, seasoned and into water bath at 135-140º for 6 hours, chilled immediately then sliced for deli beef is very good. 
    Delta B.C. - Move over coffee, this is job for alcohol!
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