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First reverse sear - lesson learned
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NJ_BBQ
Posts: 137
I did my first reverse sear with some steaks from Costco. Used the Stoker to monitor the meat for the indirect cook (reached 115 much faster than expected @ 250).
The mistake was using the Woo3 inverted to lower the grill near the coals for the final searing. Flames immediately kicked up charring much of the meat; the CI grill also added to the charring as well.
It wasn't a total failure, just a lesson learned. The steak were perfect medium-rare throughout but just a bit too much char taste in parts.
What height should the grill be at for the final searing?
Thanks
Bill
Bill
The mistake was using the Woo3 inverted to lower the grill near the coals for the final searing. Flames immediately kicked up charring much of the meat; the CI grill also added to the charring as well.
It wasn't a total failure, just a lesson learned. The steak were perfect medium-rare throughout but just a bit too much char taste in parts.
What height should the grill be at for the final searing?
Thanks
Bill
Bill
Basking Ridge, NJ - XL with KAB
Comments
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That crust looks pretty fantastic to me. I get down as low as I can. But I like a good crust on it.
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
When I do my reverse sear I usually put the steaks on the grid at the top of the ring (ie normal position). I don't have a Woo so I am not sure how low that is over the fire. I try to get the temp to about 750-800° for the sear. Hope this helps, it is always fun to experiment, you get to eat the results
Cheers,
Chris
St. Louis, MO
Unit 1: LBGE, cedar table Unit 2:Akorn -
looks like you have lots of unlit lump, so your fire was really concentrated in one spot that was smaller than where your steaks are - so you had searing at different rates across that grid. I think you may want to rake the coals around a bit when you pull the steaks initially to spread the fire out and maybe let it develop a little more.
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ChrisgrillsSTLMO said:When I do my reverse sear I usually put the steaks on the grid at the top of the ring (ie normal position). I don't have a Woo so I am not sure how low that is over the fire. I try to get the temp to about 750-800° for the sear. Hope this helps, it is always fun to experiment, you get to eat the results
Cheers,
I think I'll try your approach of raising the grill and temp (I heated up to 600 for the searing).Basking Ridge, NJ - XL with KAB -
Finishing the steaks directly on the lump(caveman) will prevent flare ups.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Legume said:looks like you have lots of unlit lump, so your fire was really concentrated in one spot that was smaller than where your steaks are - so you had searing at different rates across that grid. I think you may want to rake the coals around a bit when you pull the steaks initially to spread the fire out and maybe let it develop a little more.Basking Ridge, NJ - XL with KAB
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Legume said:looks like you have lots of unlit lump, so your fire was really concentrated in one spot that was smaller than where your steaks are - so you had searing at different rates across that grid. I think you may want to rake the coals around a bit when you pull the steaks initially to spread the fire out and maybe let it develop a little more.Firing up the BGE in Covington, GA
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How about searing them on a legs up cast iron plate setter?
Winchester, Virginia LBGE, MiniMax
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If you are searing that close to the coals, you don't need the temp to be that hot as compared to the temp as when you are cooking direct or raised direct. The dome temp may be 600, but the source around 2 feet away will be more than double that. If am searing right by the coals, I'll keep the dome temp around 500. If I am searing at grid level, 650-700+. Searing on a CI skillet changes this even further.
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My reverse-sear steaks always look burned beyond recognition on the outside and are perfect rare to medium-rare inside. I cut them at least 2 1/2 inches thick, and when I've gotten them to just about serving temperature I take them off, get the Egg as hot as I can -- 700 plus -- and let 'em go for a minute or so on each side. They come off a lot crustier than your beauties.
If your steaks are still too charred for you I don't think I'd go higher from the coals, just sear for a shorter time.
The point is to just put the color you want on them, not cook them further, which is what going higher in the dome is likely to do.
Large BGE, Adjustable Rig, CyberQ, Ash Kicker, SmokeWare SS Chimney Top -
I don't worry about dome temp for the sear. The sear can even be done lid open. As Legume pointed out, my goal is to get a big area of glowing coals so that all of the steaks sear uniformly.
If I've got 5 on the CI grid sitting in the Woo in my XL, I need a big area of glowing coals and it's f-ing hot down there. Time to break out the BBQ glove when flipping them or it becomes instant hair removal.
Cooking on an XL and Medium in Bethesda, MD. -
Air temp is not really important. Fully burning lump is. Air temp is just a way to gauge if the lump may be ready. Close to the lump, not farther away. I prefer a thin wire grate, or cave man, rather than cast iron.
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. -
I reverse sear prock hops, chicken, steaks, etc....
I sear with the grid at the normal grid height (about 3 or 4 inches below the felt.
I use a lot less charcol than you do though. I fill it about 1/3 full. Cook nice and slow then open the vents up and all of the charcoal catches within minutes. Usually sear in the 500-700 degree range for about one minute per side. Like someone else said, I dont pay as much attention to the temperature as I do watching the coals making sure they are all lit and glowing.
Victoria, TX - 1 Large BGE and a 36" Blackstone -
jtcBoynton said:Air temp is not really important. Fully burning lump is. Air temp is just a way to gauge if the lump may be ready. Close to the lump, not farther away. I prefer a thin wire grate, or cave man, rather than cast iron.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
jtcBoynton said:Air temp is not really important. Fully burning lump is. Air temp is just a way to gauge if the lump may be ready. Close to the lump, not farther away. I prefer a thin wire grate, or cave man, rather than cast iron.
http://eggheadforum.com/discussion/1168442/the-ribeye-and-i-finally-took-the-plunge
Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser) -
To me, the ideal is a dark brown crust on 100% of the surface without any black burnt areas. I have never got there yet, but keep trying!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. -
I learned this exact lesson this week... Best steak I have produced on the egg so far but having them on the CI grid on the spider near the lump was too hot (egg was really ripping which probably contributed). Ended up moving them up on the rig but it was already too late and they ended up slightly too charred for the wife. Next time I will stick with ring height and the steel grid!
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Totally agree with @jtcBoynton. Nuclear fire, thin factory grate, keep the steaks moving. IMHO you want the whole steak covered with that mahogany perfection, not grill marks.Pittsburgh, PA - 1 LBGE
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