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Why Reverse Sear...

TheShaytoon
TheShaytoon Posts: 420
in Beef
I love explaining to friends about the RS...I think I am going to keep these pics on the phone just so they can see what I am talking about....


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I have a very hard time engaging in passive relaxation. Twitter.Instagram.
Dallas, TX

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Comments

  • Grillmagic
    Grillmagic Posts: 1,600
    What were the steps to create that beautiful piece of meat! Did you roast indirect at some point?
    Charlotte, Michigan XL BGE
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
    Perfect. That looks great!
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  • TheShaytoon
    TheShaytoon Posts: 420
    edited January 2015
    I fill a charcoal chimney with lump, light it, and let it sit for about 15 minutes. 

    I dump it in the egg, trying to keep it on one half of the egg.  Essecntioally I want a Hot side, and Not so hot side...

    Adjust the vents to something around 275, place the steak on the cool side. Close the dome.

    Flip after 5 minutes, check internal temp after 8 minutes and take it off the egg when it hits 100-105. Tent the steak with foil. 

    Open the egg's vents to get it to NUKE HOT... (Around 650-750)

    Place the steak on the hot side,and sear it for about 60 seconds on each side...

    Enjoy.  

    I have a very hard time engaging in passive relaxation. Twitter.Instagram.
    Dallas, TX

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  • cook861
    cook861 Posts: 872
    nice looking steak i like your split grill there
    Trenton ON 1 mbge for now
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  • Grillmagic
    Grillmagic Posts: 1,600
    TheShaytoon said:

    I fill a charcoal chimney with lump, light it, and let it sit for about 15 minutes. 

    I dump it in the egg, trying to keep it on one half of the egg.  Essecntioally I want a Hot side, and Not so hot side...

    Adjust the vents to something around 275, place the steak on the cool side. Close the dome.

    Flip after 5 minutes, check internal temp after 8 minutes and take it off the egg when it hits 100-105. Tent the steak with foil. 

    Open the egg's vents to get it to NUKE HOT... (Around 650-750)

    Place the steak on the hot side,and sear it for about 60 seconds on each side...

    Enjoy.  
    Thanks, excellent cook!
    Charlotte, Michigan XL BGE
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  • Knb
    Knb Posts: 9
    I did a reverse sear on a flank steak. I tenderized it with a meat tenderizer, marinated it with a carne asada marinate, and carne asada seasoning. I did reverse sear on a Himalayan Salt Block at 350 till internal temp hit 130 then I cheated but through it on my gas grill at about 650-700 for 30 seconds each side. It was delicious and soon juicy.
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  • Eggerty
    Eggerty Posts: 220
    Reverse sear was an enlightening moment my first time using it. It was a rib roast. Turned out fantastic. Edge to edge MR.
    LBGE - Nov/'14
    A Texan residing in Denver, CO.
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