Reverse seer?

spgseth

What is reverse seer? You have to forgive me I just got a XL egg a month ago and been trying to learn the egg dialect.

nolaegghead

A reverse seer is an opinionated historian .  A reverse sear is where you cook the meet evenly (slow) until it's almost done, then blast it with heat to get a maillard reaction ( http://en.wikipedia.org/wiki/Maillard_reaction ).  The advantage to the reverse sear is with the dynamics of the egg - easier to heat up than cool down, and the surface of the meat is dry from water, so it takes less heat, and you can pick up smoke and seasoning during the slow part of the cook better.

spgseth

gotcha! thanks for the wiki reference. Didn't realize you took it that serious, take it easy and Merry Christmas.

njl

I've actually done this with ribeyes a couple times now.  Cook indirect (plate setter) as hot as I can get the egg...depending on what I've been doing, that might be 400F or 800F...adjust time accordingly.  When the steaks are close enough to done, remove plate setter and sear for a minute or less per side.

Only tricky part is the plate setter removal.  I've been doing it using pit mitts...but tonight, when I grabbed it by one of the legs, it slipped and I instinctively grabbed it with the other hand.  Even with the pit mitts, the bottom of the plate setter with 700F dome is just way too hot to handle.  It felt like I burned my hand...but it doesn't look like any real damage was done.

I think I remember seeing someone had made a tool from steel bar stock or rebar for moving the plate setter when hot.

Skiddymarker

njl said:

I've actually done this with ribeyes a couple times now.  Cook indirect (plate setter) as hot as I can get the egg...depending on what I've been doing, that might be 400F or 800F...adjust time accordingly.  When the steaks are close enough to done, remove plate setter and sear for a minute or less per side.

.

@nil - try your indirect at 250. a 1-1/2" steak will take maybe 20-30 minutes to get to 115-120, pull it, remove your setter and then sear once the egg is hot. 

I put my CI grid on the fire ring, then the setter, then the SS grid. Once the low cook is done, the CI is pretty hot as it has been between the setter and the burning lump. I also use an old pizza stone cut in half rather than a setter. Space is limited to a couple of steaks but works for us. 

henapple

I'm with Skiddymarker...I cook low indirect then remove the PS and crank it up.

Alton

Do you have to remove the plate setter to reverse seer? Or is jacking up he heat enough ?

R2Egg2Q

Locate a safe place to put the hot platesetter & remove it and set it down quickly.

CeramicChef

Reverse sear, aka The Finney Method, is the only way to cook steaks, chops, loins (that aren't being smoked), etc. The slower you bring it up to temp before pulling the better! The reverse sear is very much like sous vide cooking. You'll never eat anything so tender as a reverse seared ribeye!

Duganboy

CeramicChef said:

Reverse sear, aka The Finney Method, is the only way to cook steaks, chops, loins (that aren't being smoked), etc. The slower you bring it up to temp before pulling the better! The reverse sear is very much like sous vide cooking. You'll never eat anything so tender as a reverse seared ribeye!

+1  I reverse sear all steaks, chops and sometimes even burgers.

henapple

Duganboy said:

CeramicChef said:

Reverse sear, aka The Finney Method, is the only way to cook steaks, chops, loins (that aren't being smoked), etc. The slower you bring it up to temp before pulling the better! The reverse sear is very much like sous vide cooking. You'll never eat anything so tender as a reverse seared ribeye!

+1  I reverse sear all steaks, chops and sometimes even burgers.

The last burgers cooked I did the RS..best I've ever done.