Reverse searing

KGilma2018

I've never done a reverse sear before.  I've got forward searing down pat, though.  I did a quick search, but didn't see anything saying how to do it.  I'm thinking about picking up a prime tomahawk from Costco for Friday nights dinner.  How do I do it on the egg?  Indirect first at 250 until IT is 110 or so?  Pull the PS, let the steak rest while it gets up to 550-600* then sear for 1-2 min per side?  

bgebrent

KGilma2018 said:

I've never done a reverse sear before.  I've got forward searing down pat, though.  I did a quick search, but didn't see anything saying how to do it.  I'm thinking about picking up a prime tomahawk from Costco for Friday nights dinner.  How do I do it on the egg?  Indirect first at 250 until IT is 110 or so?  Pull the PS, let the steak rest while it gets up to 550-600* then sear for 1-2 min per side?  

You got it although I’d pull at 115. Just a matter of preference. 

ScottStern

That's about it.  I tried it recently for the first time (see my latest post).  One thing I didn't do that would have made a difference is dry the steak with a paper towel after taking it off and then re-season with S&P or whatever rub you are using.   I pulled my steak a little more done that 110, but obviously that's all preference.

Carolina Q

KGilma2018 said:

I've never done a reverse sear before.  I've got forward searing down pat, though.  I did a quick search, but didn't see anything saying how to do it.  I'm thinking about picking up a prime tomahawk from Costco for Friday nights dinner.  How do I do it on the egg?  Indirect first at 250 until IT is 110 or so?  Pull the PS, let the steak rest while it gets up to 550-600* then sear for 1-2 min per side?  

Only a recent convert to the reverse sear, but that's the way I do it. BTW, it's supposedly only suitable for 1 1/2" or thicker cuts.

KGilma2018

OK I thought I had it about right.  110-115* was what I am shooting for.  Medium rare to Medium is what my wife and I like.  

lkapigian

FWIW, I leave the PS in and just run the temp up....If i want it "Flame Licked"I put the Steak on the perimeter ....saves me the step of taking out something hot and it works fine for me 

KGilma2018

lkapigian said:

FWIW, I leave the PS in and just run the temp up....If i want it "Flame Licked"I put the Steak on the perimeter ....saves me the step of taking out something hot and it works fine for me 

I've got the Smokeware all around lifter for this job, so thats not a problem taking the PS out.  

Theophan

KGilma2018 said:

OK I thought I had it about right.  110-115* was what I am shooting for.  Medium rare to Medium is what my wife and I like.  

Get some more opinions on this to see what several people say.  I usually pull them a little less than 120° (117° maybe), and I'm shooting for medium rare, NOT medium!  I'd think 110° would be more medium-rare to rare.

And I usually sear at 600°-650°, and only for about a minute a side.  That really doesn't cook the interior much at all.

lousubcap

I have refrained until now (and moving into LEO) but if you don't want to richard around with waiting for the BGE to get to your reverse sear temp, give the caveman finish search a look.  (I assure it will surface).  The finish temp and speed to get there is the mark.  Quick read thermo for the win.  FWIW- 

jtcBoynton

Don't pay much (or any) attention to the temp for the searing step. You want a coal bed that is fully engaged and larger than the steak.  Get the steak down close to (or on) the coals.  You want to get as much radiant heat hitting the surface as possible. Flip often.

tenpenny_05

I've been reverse searing for a long time and I find I get the best results when cooking ybe steak closer to 275 or even 300 before searing. The steak takes on a beautiful red mahogany color on the outside. And the fat renders that much better.

KGilma2018

Thanks for the tips, guys!

Yno

I have done it on the Egg at 600 degrees direct and indirect, and both are good. Lately I have been kind of lazy, and when the meat is almost done, I  heat up the gasser, with GrillGrates reversed, to about 700 degrees, and sear the meat for about 30 seconds per side. Works well for steaks and tri-tips. No grill marks, but a great all over sear.

jtcBoynton

grill marks are not a good thing.  you really want the surface to be 100% dark brown crust - this is the sign of maximum flavor.  Grill marks are a sign of burnt and underdone crust development.  Yes, they look cool, but you really are leaving a lot of flavor behind.

KGilma2018

What about throwing it down on my blackstone after the indirect?  

tenpenny_05

KGilma2018 said:

What about throwing it down on my blackstone after the indirect?  

I don't think the Blackstone has the thermal mass to get a great sear. It will cool the surface down too much to get a good crust.
That's why cast iron is so popular for searing, it holds it heat very well.

KGilma2018

tenpenny_05 said:

KGilma2018 said:

What about throwing it down on my blackstone after the indirect?  

I don't think the Blackstone has the thermal mass to get a great sear. It will cool the surface down too much to get a good crust.
That's why cast iron is so popular for searing, it holds it heat very well.

 Yeah, It was just a thought.  I dont really think it gets hot enough to give it the sear I want.  If it could, it would completely sear both sides.

KGilma2018

Well bummer Costco doesn't have any tomahawks.  I did pick up a prime ribeye but they're not thick enough to reverse sear.  Guess I'll have to wait a few weeks, the butcher said they would get more closer to labor day.

Cornholio

I like a nice reverse seared tri-tip; 350 indirect until ~120 internal then pull and get the egg up to searing status and a couple minutes on each side.  I really don’t worry about the meat temps after I pull it for the sear since I know the temp should rise to “done enough” with my beer goggle searing skills.  Gonna make one soon so I’ll post it up step by step, including my cheater sauce.