Reverse sear

30yearegger

Can someone please explain what reverse sear is and what it does two the meat.

Hoov

It's a technique that involves a slow roast, to cook evenly, and a sear, for color/flavor. Usually used on thick steaks, chops, or prime rib.

When I do it, I roast indirect at 250 until 10-15 degrees below my target temperature. Then, open up the vents and sear at 500+ direct heat for a couple minutes to get a nice crust.

Hoov

I forgot to mention why it is so popular. It gives you a nice uniform doneness due to slowly warming the meat. So you can achieve wall to wall medium rare steaks with a thin layer of crust on the outside.

Little Steven

There was a method a few years back that was developed by a guy named T-Rex. He would heat the daylights out of the egg and blast his steaks at high temp, then pull them off and cool the egg down to finish the cook. Everyone was doing them. Trouble was the egg takes forever to come  down. Somebody (that would be me) figured it was easier to cook the steak to just below the temp you wanted and then open the vents up and when the egg got super hot, throw the steaks back on for a finishing sear. I called it the X-ert method.

30yearegger

Thats what I thought it must mean. Thanks

RRP

Little Steven said:

There was a method a few years back that was developed by a guy named T-Rex. He would heat the daylights out of the egg and blast his steaks at high temp, then pull them off and cool the egg down to finish the cook. Everyone was doing them. Trouble was the egg takes forever to come  down. Somebody (that would be me) figured it was easier to cook the steak to just below the temp you wanted and then open the vents up and when the egg got super hot, throw the steaks back on for a finishing sear. I called it the X-ert method.

you forgot to add the thought some had about the steak fibers relaxing during the time the egg was cooling down. The only times I did the T-Rex when it was the rage was to use two eggs at the same time, one hot and one cooler. I abandoned all that when I learned to hot tub and then just sear my steaks and I'm done!

jaydub58

Right with @RRP (as usual).

It's a tough pick for me between reverse sear, and hot tubbing.

RRP

jaydub58 said:

Right with @RRP (as usual).

It's a tough pick for me between reverse sear, and hot tubbing.

LOL...I didn't bother to mention that I combine those tricks when I egg a thick prime rib! Yup...I hot tub it to assure the center will be good and warm before I do a reverse sear so as to tweak that costly chunk-o-cow to perfection!

shtgunal3

I usually sear on the small and finish on the large.