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My first reverse sear

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pirates21
pirates21 Posts: 74
in EggHead Forum
My first try, just wanted to post for any feedback. New York strip, was delicious. I cooked 30 mins at 250, then seared on a CI griddle. Should I sear longer for a darker char next time?
Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    I'd eat just like that!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • GATABITES
    GATABITES Posts: 1,260
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    Everyone on here seems like their steaks medium/rare. I like my steak well done with a nice char.....
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • cheech5001
    cheech5001 Posts: 102
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    Those look pretty perfect to me!

    If you leave them on for a deeper char, you run the risk of overcooking at least the perimeter of the steak....
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  • GQuiz
    GQuiz Posts: 701
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    Where did you put the place setter when you pulled it?

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • pirates21
    pirates21 Posts: 74
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    Where did you put the place setter when you pulled it?
    I took it off with oven mitts and put on a rod ( wrought) iron outdoor table I have. Why?     Is that bad?
    Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Little Steven just throws his hot plate setter in a snowdrift.
    ______________________________________________
    I love lamp..
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  • Chubbs
    Chubbs Posts: 6,929
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    nolaegghead said:
    Little Steven just throws his hot plate setter in a snowdrift.

    WTF.... where have you been brother???
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Tydfan
    Tydfan Posts: 41
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    Nothing wrong with that at all.  I usually just set mine off to the side on top of my raised grill extender until it cools down.  You may want to invest in a pair of high heat resistant gloves.  I grabbed mine with my oven mitts one time after a 400 indirect cook and just about didn't put it down quick enough.

    Tuscaloosa, Alabama

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  • nolaegghead
    nolaegghead Posts: 42,102
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    Been busy.  I found out I get a lot more done if I'm not spending all my time chatting about food...sadly, I couldn't stay away. ;)
    ______________________________________________
    I love lamp..
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  • GQuiz
    GQuiz Posts: 701
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    pirates21 said:

    Where did you put the place setter when you pulled it?
    I took it off with oven mitts and put on a rod ( wrought) iron outdoor table I have. Why?     Is that bad?

    Nothing wrong. I've read about reverse sear and wondered where people put their place setters. Putting it on the extended grid is a great idea.
    Great to hear from NOLA again. Brings things back into balance.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • thetrim
    thetrim Posts: 11,357
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    That looks amazing as is. Wouldn't change a thing
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • pirates21
    pirates21 Posts: 74
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    Thanks!!!!
    Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
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  • ReldtiCDN
    ReldtiCDN Posts: 142
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    nolaegghead said:
    Little Steven just throws his hot plate setter in a snowdrift.
    I wouldn't think he would do that and have to wait for summer thaw to get it back.Eh
    Brampton, Ontario



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  • SaturdayFatterday
    SaturdayFatterday Posts: 468
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    I think those steaks look damn tasty.  However, if you really want some more char on the outside:  How hot was the Egg when you went back for the sear?  It might be less a function of time and more a function of getting that CI griddle flaming hot.

    I set up the CI grate, PS legs up, regular grate when I do a reverse sear.  Leaving the CI in the whole time gives me a shorter pre-heat time after I kick out the jams, since it's under the PS and therefore much, much hotter than the indirect grid temp up at the felt line.

    [Northern] Virginia is for [meat] lovers.
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  • pirates21
    pirates21 Posts: 74
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    Well, I was planning on letting the CI really get hot, but my wife informed me that I was "taking too long". I threatened divorce, but she was having none of it. So..dome temp was only 475. I'm sure the grill temp was much hotter, but I didn't want to melt my Maverick finding out. I guess I need to start earlier next time...yes, dear.
    Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
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