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Reverse Sear vs. Straight Grill

Ozzie_Isaac
Ozzie_Isaac Posts: 21,675
in EggHead Forum
I feel like I am the only one, but I prefer a grilled steak.

Good hot cast iron sear and regular old grill after.

I would rather light a candle than curse your darkness.

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Comments

  • johnmitchell
    johnmitchell Posts: 7,364
    For me it depends on the thickness..Some times we will get a 2 incher, then I will go reverse sear..But anything under that goes as a straight grill on a hot CI grid..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    I like T-Rex with a CI sear and then raised for finish. Although a reverse sear does have its time & place. A thinner steak gets straight up CI pan treatment. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Jamie, I'm right there with ya!  Not a big RS fan. 
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  • Jeremiah
    Jeremiah Posts: 6,412
    I'm with you. It's really mainly laziness though. Steak night around here usually means drinking as well, so it's really a crapshoot anyways. 
    Slumming it in Aiken, SC. 
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  • Nanook
    Nanook Posts: 846
    I usually go reverse sear because it's easy, but I must say, I think the best steak I've ever done was T-Rex.
    GWN
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Last set of ribeyes I cooked hot & fast and they were awesome and that was confirmed by Mrs3969.  She asked why I didn't cook them all that way because it was quicker. I had no answer.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • ryantt
    ryantt Posts: 2,558
    Like the direct cook, it's quick and when done correctly you get a great hard crust on the outside and a perfect pink all the way to the center.  
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • xiphoid007
    xiphoid007 Posts: 536
    edited June 2015
    I just find reverse sear is more predictable. I'm poking steaks too much on a hot and fast direct cook. I end up overcooking too often. 

    The wife likes filet the best anyway, so with steaks that thick reverse sear is best for me.
    Pittsburgh, PA - 1 LBGE
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  • nolaegghead
    nolaegghead Posts: 42,109
    I like my steaks bloody rare so there's not much need for any cooking outside searing.
    ______________________________________________
    I love lamp..
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  • pescadorzih
    pescadorzih Posts: 926
    Thin steaks an inch or less, hot and fast. 2 incher reverse sear.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • dmirish1
    dmirish1 Posts: 115
    I just tried a reverse sear last night with some 1 lb flank steaks. About 35 minutes at 250 then 30-45 seconds at 550. WOW. They were absolutely perfect. The MiniMax did a wonderful job. I look forward to doing the same thing using the Large and on the cast iron platesetter. I now am a big fan of the reverse sear.

    Winchester, Virginia LBGE, MiniMax

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  • THEBuckeye
    THEBuckeye Posts: 4,232
    I go both ways
    New Albany, Ohio 

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  • djmsalem
    djmsalem Posts: 46
    edited June 2015
    I like RS for the thick steaks I age and cut myself, and it's also great for parties when you're not sure when everyone's going to be ready to eat.

    I cook 'em to 120 or so and then blast them when we're close to ready. I still find that the longer I can rest them, the better they are.
    Large BGE, Adjustable Rig, CyberQ, Ash Kicker, SmokeWare SS Chimney Top
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Jeremiah said:
    THEBuckeye said:
    I go both ways
    Hmm, wrong forum there buckeye. 
    I knew someone wouldn't be able to help themselves And, you, @Jeremiah are the winner. 

    We're talking reverse sear vs. grilling.

    I'm as straight as the interstate driving through Kansas, thank you!  B)
    New Albany, Ohio 

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  • dougcrann
    dougcrann Posts: 1,129
    Have never RS anything...
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  • DieselkW
    DieselkW Posts: 915
    Once I tried RS, I have never made a steak direct grill or CI skillet.

    I like how the done-ness is the same top to bottom, without that gradient color change to the middle.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • DoubleEgger
    DoubleEgger Posts: 19,174
    THEBuckeye said:
    I go both ways
    Insert your Bruce Jenner joke here:
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  • jaydub58
    jaydub58 Posts: 2,167
    I am a big fan of RS, primarily for the same reason as @DieselkW
    John in the Willamette Valley of Oregon
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  • SmokyBear
    SmokyBear Posts: 389
    Maybe I'm just not cooking thick enough steaks (are usually in the 1.5 inch or slightly less range), but RS always seems to dry out my steaks.  And I'm using a Thermopen so no idea why that would happen..

    I've made better ribeyes doing a couple min / side indirect, then putting them for ~2 min per side direct on my CI.  MUCH more juicy and not dried out, compared to the few times I've putzed with RS.

    I've also really dried out some (very thick) burgers with RS.

    I've pretty much given up on RS unless I do a really thick (2''+) steak.  Definitely does not seem worth it for even the thickest of burgers.

    Might just be user error, so YMMV.
    Mini BGE, KJ Classic - Black, Cookshack SM025, Weber Gasser (mostly for Kamado storage!)
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  • Hungry Joe
    Hungry Joe Posts: 1,582
    I'm kind of a caveman, Trex highbred lite guy. I sear on a CI grate sitting on the coals because I don't care for the ashes. I don't get my egg that hot doing this and just do raised direct to bring it to medium rare. Simpler and effective. 
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    edited June 2015
    Reverse sear because there is edge to edge doneness for anything above Pittsburgh rare. You get gradients of temps with other methods(Banding).
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