First Reverse Sear

jeffgrice · October 2014

So last night I tried my first reverse sear. I have to say that it turned out really well. I put the steak on indirect 275* until the internal temp came up to 115*. I pulled it off and wrapped in foil while I took out the plate setter and opened up all the vents. After 10 minutes I was up to 600* and threw the steak back on for 2.5 minutes on each side. It came out perfect.

Ladeback69 · October 2014

I have yet to try this, looks good to me.

BBQJIM · October 2014

Looks outstanding

hartofatiger · October 2014

Looks great. Every time I use that method, it's perfect. It just takes a lot longer. I usually don't have to wait and wrap in foil between 250 and 700 degrees. The egg seems to get there in less than two minutes.

Farbuck · October 2014

Wow. Great looking steak

Eggcelsior · October 2014

Fantastic!

Biggreenpharmacist · October 2014

Try it with a rib roast.

bparkes · October 2014

So... maybe a dumb question from a noob, but what do you use to get the platesetter out when it's hot? Any hints? Thanks!

DocWonmug · October 2014

Plain leather gloves work for me. It's not that hot, and I snatch it out and put it back on the cart, no problems. Just be quick about it.

Terrebandit · October 2014

bparkes said:

So... maybe a dumb question from a noob, but what do you use to get the platesetter out when it's hot? Any hints? Thanks!

You will need more than plain leather gloves!!!!! Get some BBQ mitts, or welding gloves. That SOB is HOT.

DocWonmug · October 2014

Well, I have not had a problem - the first part of the cook is only 220 or so when I do a reverse sear. I see the OP does his first cook at 275, so that may be too hot for the leather gloves.

BigGreenPackerFan · October 2014

Looks great. I love the results from Reverse Sear. Has anyone heard of a product called "The Claw"? Only available for the Large but works great.

http://www.innovationsbychance.com/the-claw.html

stemc33 · October 2014

Nailed it :-bd

Acn · October 2014

Looks great!

Love the reverse sear, when I don't have tons of meat, I use the two level grid and the pizza stone as the indirect piece. Much easier to pull that than the plate setter.

jeffgrice · October 2014

I use these silicone grill gloves when handling the hot plate setter. They work really well and keep the heat out as long as you don't hold it too long.

erniemcclain · October 2014

Great job. Did my first a week or so ago. Will do it again for sure.

anzyegg · October 2014

Excellent pic on plate and sear is awesome...great cook...

Judy Mayberry · October 2014

Ceramic Grill Store's PS Woo (PS for platesetter) lifts right out by its handles, and the platesetter comes right out with it. Then just put the grid back on the fire ring as the Egg heats up.

jrf316 · October 2014

how thick was the steak?

jeffgrice · October 2014

jrf316 said:

how thick was the steak?

It was about 2 inches thick.

First Reverse Sear

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