Reverse Sear FTW

brock9281 · May 2014

Grilled a few 10oz filets for Mother's Day and decided to go with the reverse sear method....will never grill a steak any other way again!

{300 with PS (legs up) until IT was at 100. Pulled and loosely foiled while egg fired up. Seared each side for 45 seconds at 650}

My wife's comment when she ate her first piece, "Boom goes the dynamite!"<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Angus1978 · May 2014

Reverse Sear *kool-aid man voice* "OH Yeahhhh"

grege345 · May 2014

Yes!!!! For a straight year this is all I have done. Just recently I have been finishing my steaks off in a cast iron pan with bacon fat for the sear!! Whole other level. Congrats!

GalanteNate_OneEa · May 2014

I have seen people say this method is good, and I agree that it is good for an egg since it take little time to raise temp and hours to drop temp. I normally sear on a gas or cast iron on my stove, then evoo and season, nothing fancy just pepper and garlic, then to the egg until desired temp.

Now for my point, my reasoning for this is to avoid burning any seasonings. Do either of you run into this issue of burnt seasoning? Of course the bacon fat Idea would add flavor in its own way I guess, might try that and not need any seasoning.

grege345 · May 2014

I've never seasoned before the sear. Just in the beginning

brock9281 · May 2014

I used EVOO and DP Cowlick and did not experience any burnt seasoning taste

nolaegghead · May 2014

GalanteNate_OneEa said:

I have seen people say this method is good, and I agree that it is good for an egg since it take little time to raise temp and hours to drop temp. I normally sear on a gas or cast iron on my stove, then evoo and season, nothing fancy just pepper and garlic, then to the egg until desired temp.

Now for my point, my reasoning for this is to avoid burning any seasonings. Do either of you run into this issue of burnt seasoning? Of course the bacon fat Idea would add flavor in its own way I guess, might try that and not need any seasoning.

If you're burning the seasoning, you can dial back the heat. The maillard reaction occurs in a sweet spot around 280-330F (on the surface of the meat). Obviously the key is to have a dry surface, as water (boils at 212) will inhibit this lovely reaction. That surface WILL dry, eventually. with heat.

ReldtiCDN · May 2014

brock9281 said:

Grilled a few 10oz filets for Mother's Day and decided to go with the reverse sear method....will never grill a steak any other way again!
{300 with PS (legs up) until IT was at 100. Pulled and loosely foiled while egg fired up. Seared each side for 45 seconds at 650}
My wife's comment when she ate her first piece, "Boom goes the dynamite!"

I know eh!

GalanteNate_OneEa · May 2014

I was speaking of the searing, usually at about 550f, that's why I sear then season then cook

Reverse Sear FTW

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