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Reverse Sear ????

Ok,so when reverse searing a steak does the initial indirect part of the cook need to use a stone (true indirect) or will a raised grid give the same end result?
I have seen some reverse sears done raised grid on the AR without the stone then seared down low on the spider.I guess the result would be the same with or without the stone?
Hows ya gettin' on, me ol ****? 



Kippens.Newfoundland and Labrador. (Canada).

Comments

  • SkinnyVSkinnyV Posts: 3,337
    I think you can do either way. Raised , just go lower temp and cook for a while keeping flames down then drop down in the end for the sear @ high temp.

    I did cast iron, stone, grid. Cooked @ 400 indirect remove stone and grid and the cast iron was ready to go in minutes.
    Seattle, WA
  • I would guess that you can do it either way, but I do CI grid, PS legs up, regular grid as my setup.

    [Northern] Virginia is for [meat] lovers.
  • TjcoleyTjcoley Posts: 3,522
    For a reverse sear, I do indirect for the first part of the cook (Platesetter).  Then take the PS out and drop down close to the coals for the sear.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • jeroldharterjeroldharter Posts: 533
    Tjcoley said:
    For a reverse sear, I do indirect for the first part of the cook (Platesetter).  Then take the PS out and drop down close to the coals for the sear.  
    +1
  • cookinfuncookinfun Posts: 129
    Generally either do indirect on grill or water immersion for the low cook, then toss on for a high temp sear.
    I have loved the reverse sear method, altho am gonna try the Trex also.
    (2) LBGEs,  WSM, Vidalia Grill (gasser), Tailgater Grill (gasser)
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