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Reverse Sear - why the wait

Woody
Woody Posts: 125
in EggHead Forum
I have long read the threads about reverse sear and wondered why the need to pull the beef and wait til the egg heats up prior to completing the sear, any particular reason?

Why in the world of spiders and adjustable rigs wouldn't we have a grate/cast iron skillet sitting closer to the lump that the flames would be licking  while the beef comes to temp at the higher level and then throw the beef to the lower grate/skillet for the Reverse Sear? 
Woody in Northville, MI
Large BGE with AR R & B Oval Combo w/Extender and Sliding D Grid, Kick Ash Basket, Smokeware Cap, Wok, Grill Grates and Kettle Q
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Comments

  • GATABITES
    GATABITES Posts: 1,260
    In short, I dont think everyone has the spider. I have the woo2 for the XL but I usually just place my 1/2 moon CI grate under the AR and pull rig out wait for a few mins and sear. 

    Again, not everyone has this tyoe of setup
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    That works too. I have a grid that sits right on the coals. Once the roast part is done I just open the vents and drop the steak on. Once the Plate Setter is out of the way, the temp almost instantly bumps to 400 and very quickly gets to 500. That is where I usually sear at.
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    The temperature difference between the upper and lower levels is not great enough.  It doesn't take a very big fire to maintain a 225ºF or so temp during the first stage of a reverse sear. It takes a bit of time for the fire to build to get to searing temps. It doesn't take long. Having a spider and being able to get the meat close to the fire helps. I don't pay any attention to dome temps at this point because the meat is being seared only on the side towards the fire. I look to see that the fire is going strong and has spread enough to get good coverage for what is cooking.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    Don't be afraid to experiment yourself.  Overcooking your steak should be a concern. IMO

     

    -SMITTY     

    from SANTA CLARA, CA

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  • nolaegghead
    nolaegghead Posts: 42,109
    If you're not in a hurry, I think you get a more even cooked steak by letting it cool down before searing.  And, to a certain degree, of course, hotter is better for the sear.
    ______________________________________________
    I love lamp..
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  • SaltySam
    SaltySam Posts: 887
    For me, the reverse sear has been a Godsend when cooking steaks.  At high heat, I always blew way past my target internal temp.  It was just too hard for me to time.  

    I actually posted a few weeks ago about steaks being my kryptonite.  I got a lot of suggestions about going indirect, and then blasting away at the end.  It's way easier to control, and it gives me a lot more time to monitor the temp with a Thermapen.  Like Nola said, it gives you a more even cook.  You'll get a more uniform color throughout, which in my opinion, gives a more balanced taste.

    I used to buy NY Strips and rib eyes, and I'd burn the hell out of them. Now I buy a huge sirloin, go indirect at about 375 for about 20-30 min, and when the internal temp is around 120, I pull the PS, and just sear the outside.  Honestly, I'd be fine without the sear, but it adds nice color.  Since switching to indirect full time, I'm batting 1.000.  I won't go back. 

    LBGE since June 2012

    Omaha, NE

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  • SGH
    SGH Posts: 28,989
    You have posed a question that has a answer that is vague, ambigious, and yet still very in depth. I'm bumping this so I can respond in kind when time allows if no one completely answers it for you my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • nolaegghead
    nolaegghead Posts: 42,109
    I may sound like a hypocrite, but I rarely use the reverse sear method on steaks.  Perhaps it's because we like ours blue.  I cook them hot and pull them off when the internal temp is around 105-110F.  The temp will rise to 115 or so.  If I cook to rare, SWMBO complains I over-cooked them.
    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    Let me qualify that, if I have a very thick steak, I will not cook it with as hot a fire.
    ______________________________________________
    I love lamp..
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  • SGH
    SGH Posts: 28,989
    @nolaegghead‌ You nailed it above brother Nola. I still want to retort on the question at hand when time permits for the sake of clarity though.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Woody
    Woody Posts: 125
    Lots of great input, thanks.  Look forward to SGH's in depth answer.

    I like the idea of more time to finish other prep and the cooler outside allowing not as big of a spike that would probably occur if you put it directly to the coals.

    Woody in Northville, MI
    Large BGE with AR R & B Oval Combo w/Extender and Sliding D Grid, Kick Ash Basket, Smokeware Cap, Wok, Grill Grates and Kettle Q
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  • Zmokin
    Zmokin Posts: 1,938
    I like to wave mine over a fire for 30 seconds and call them done.

    If it doesn't moo when you poke it with a fork, it's overdone.  LOL
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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