Reverse Sear Top Sirloin and Chicken Thighs

n00b

Went to Sam's last night after work. Saw six top sirloin steaks on sale (20 bucks total) as the out date was today. Decided to give the reverse sear a shot.

Set it to about 250 and let them to about 120* (the darker two in the middle were for my wife and MIL. they like their steaks cremated so i let them run indirect to about 150*).

Once they reached the temp, cranked it up to about 600* and seared for about 50 seconds on the first side
After the first flip, searing other side



And now we enjoy



Before the egg, previously used to do a double sear technique and cook in oven. Would let the steaks get to room temp, then stick in freezer for about 10 minutes. do a quick sear on each side on the range top and stick in oven until about 10* before desired temp and then do a longer sear after the cook to make the crust more crusty. plus lots of butter. i believe i prefer the old method; however, i used no butter this time so that could change once i perfect that.

also tried to smoke some chicken thighs sunday night for pulled chicken. i was short on time so kept the temp pretty high. i think i had it too hot and cooked too long as i dried them out which is a feat in itself for chicken thighs. here they are after the first turn.

bgebrent

I'm all in!! Looks delicious brother!!