Top sirlion reverse sear was good

Darnoc

I am beginning to like this method foe beef.

Marinade the steak.


Cook at 275 degrees till 105 internal temperature.

Sear at 750 degrees plus for four minutes per side.


Let rest for ten minutes and slice.



Corn to go with it.



Good grub.

Blackhawk Pilot

I've never tried the reverse sear. What is the logic behind reverse searing it? Looks great though...

RRP

me too! It's just even a common sense approach with the heat retaining ceramic!

RRP

heating your egg to 650 to 750 so you can sear first and then removing the meat and trying to get that heat absorbing ceramic back down to say 325 to 400 so you can finish the cook is sort of silly. Especially when the sear takes so little time and a 325 to 400 fire can be kicked to 650/750 quicker than cool down method. Try it some time.

BobS

According to the folks at Cooks Illustrated the reverse sear is good because you slowly bring the internal temp up while drying out the surface. The dried surface reacts better to the hot sear.

The goal is to get a good crust with as little overdone meat below the surface, as possible.

The recipe they propose (below) is for indoor cooking, but the idea applies.

The goal is to get the best possible crust, with minimum, over cooked layer between the crust and the warm center.

The process starts by putting the steaks in a low oven -- or in this case, your grill -- at 275F

Leave for 20-25 minutes or until 90-95 degrees for rare or 25-30 minutes, to 100-105, for medium.

This step does two things -- dries out the exterior and brings the center up to a warmer temperature.

Heat a skillet, over high heat, until the oil is smoking. Place steaks in skillet and sear until well browned and crusty - 1 1/2 - 2 minutes, lifting once half way through to redistribute the fat underneath the steak. Reduce heat if fond begins to burn.

It goes on to recommend searing on the sides, but that seams like overkill to me. Need to check the internal temp to get it to 125 for rare.

Apparently there is some science to explain why this makes a better steak.

These steaks spend a long time in a warm oven, yet taste more tender than traditionally prepared steaks, which can be tough and chewy. The explanation? Meat contains active enzymes called cathepsins, which break down connective tissues over time, increasing tenderness. (a fact that is demonstrated to great effect in dry-aged meat). As the temperature of the meat rises, these enzymes work faster and faster, until they reach 122 degrees, where all the action stops. While our steaks are slowly heating up, the cathepsins are working overtime, in effect "aging" and tenderizing the steaks within half an hour. When steaks are cooked by conventional methods, their final temperature is reached much more rapidly , denying the cathepsins the time they need to properly do their job.

Little Steven

Darnoc,

I love reverse sear. Beautiful.

Steve

Darnoc

If you get Cooks Illustrated in the May-June issue they go into detail. I am sure you have read about the hot water bath method when you put your meat in a plastic bag and submerge it in hot water till it reaches the 100 degree mark.When you do this the meat is steaming in its own liquid when you put it on the grill making for a lot of excess moisture.When you cook it right out of the fridge at 275 degrees and get it up to your 90 to 105 degree mark this does not happen and the gray area around the meat is not there.

Darnoc

Thanks guy.Sorry I did not cut across the grain.I was in a hurry.

Blackhawk Pilot

Appreciate the info. I'll definately have to try that next time...

Fidel

Ewwww...it's all burnt....yuck!


Kidding. :woohoo: :silly: Marvelous cook sir. I did a reverse on a tri-tip Saturday that I was rather pleased with.

FlaPoolman

Nice one Darnoc. I'm becoming a big fan of the reverse sear.

Rib Fan

I have done it this way all along. Did not know the term for it....just made sense. Glad to see I can now come out from hiding

Darnoc

That was my mistake.Brown sugar was used in the marinade and I did not wipe all of it off.Tasted good though.

Fidel

It was a joke.

Good char on a good piece of meat is always good.

Sorry if you took it the wrong way. I can be a little dry sometimes.

Darnoc

I am not upset in any way about the comment.I screwed up by not wiping off the meat.Tiger screws up if he did not make the put.We are all human beings and have the privilege to make mistakes.(When it comes to cooking we'll just say now and then.) We hope.

4Runner

I realize this is an old thread but I'm on the tail end of my reverse sear of a 3 1/2# sirloin right now. Pulled at 105 and no waiting on the BGE to heat up to 500 or so. Smells great.