Resting before and/or after a reverse sear for steaks.

mahenryak

Petty basic question, here.  So if you have two grills and therefore the option to move quickly from one to the other for the reverse sear step, my question is, should you?  But I also have a second question, both are summarized below:

1) Should you rest the steak before the reverse sear, even though you don't have to since you have access to a second grill?
2) Should you rest the steak after the reverse sear, since it's been cooked low and slow prior to the sear?

I'm just wondering what other folks are doing...

Zmokin

I hate to let my steaks get cold.  Once it is off the heat, it's time to eat.

If the steak is tired, it can rest all it wants down in my belly.

mahenryak

Zmokin said:

If the steak is tired, it can rest all it wants down in my belly.

Very funny.  Well said.

Farbuck

How about NOT doing a reverse sear.  If you've got 2 grills going, you can do the sear first and then the low temp cook to raise to temp.  Since that's a not-reverse sear, I guess it's just a sear

Skiddymarker

If doing a low cook before the sear - rest on a rack with a foil tent for a few minutes, as little as one or two. Dry the moisture that appears on the surface then right to the hot grill for a sear, right to the table and eat. A rest, IMO, is to let the steak finish cooking when using a traditional hot grill. The outer edges are much hotter than the cold centre. (for a different perspective, I think it is Amazing Ribs site has a good write up on why he feels a rest is not needed using even traditional methods). When cooking slow, around 250º, the difference between the centre and outside is not as much, so a minute or two to let the juice draw to the surface, dry it and sear it is all you need. Same with Trés Booblay, dry it, sear it, eat it. 

Eggcelsior

The reverse sear method doesn't need a rest as you are only "flash searing" the outside. Mine always get a 5-10 minute rest between the dwell and sear while my egg gets to sear temp. I can't comment on your 2-egg method. 

Eggcelsior

The reverse sear method doesn't need a rest as you are only "flash searing" the outside. Mine always get a 5-10 minute rest between the dwell and sear while my egg gets to sear temp. I can't comment on your 2-egg method. 

jcaspary

I usually cook very close to finishing temp so the only rest it gets is from the grill to the plates.  I agree with @Zmokin I hate cold food. 

mahenryak

Thanks, everybody, for your comments.  @Farbuck you may definitely have something, here.  Kind of takes the resting worry completely out of the equation.  Background: I just purchased a second cooker here, recently, and  I wanted to see what others are doing.