OK,OK,OK, I was wrong. You all were right. Reverse Sear!

Theophan · February 2016

I'm not sure why, but I've had a chip on my shoulder about what seemed like a "fad" about reverse sear. I cook typical supermarket steaks on a hot fire and flip often, but a really nice, thick steak I've done "T-Rex" (sear first). It worked great, the steaks were wonderful, and it just made sense to me that you'd do the part where you're cooking to temp on the lower, slower part of the cook.

But tonight I got what might be the thickest ribeye I've ever bought in a supermarket (it was a lot bigger than it looks in the photos below), and I did a reverse sear for the first time. Following the reports of what some of you do, I cooked it (with some hickory chips) at 250° or so until it was about 115° internal, removed it from the fire, opened the bottom grate full and took off my Smokeware cap, and in surprisingly few minutes it was over 600°. I put the steak back on the fire for 2 minutes a side and pulled it. Absolutely wonderful, and MUCH easier than waiting for the Egg to cool down from an initial sear.

The only things I'd do differently another time: It was so thick I deliberately went a little heavier than usual on the Cowlick seasoning, but in retrospect it was a bit too much. Just delicious, wonderful, but the steak itself would have shone more with less seasoning. And with that hot a fire, 2 minutes a side on the sear was just a bit much, I think. I like it pretty heavily browned, even a bit of char, but I think there was too much char.

Anyway, I have to admit I've had a chip on my shoulder, thought this reverse sear thing was a fad that would die down one of these days, and I'm now a convert. I was wrong. You all were right.

Image: https://us.v-cdn.net/5017260/uploads/editor/u7/9xr6zn6x3u72.jpg

This is after it was cooked to about 115° internal, waiting for the fire to heat up:

Image: https://us.v-cdn.net/5017260/uploads/editor/nw/ecys5olpt4pn.jpg

bgebrent · February 2016

Nice cook brother! Sometimes that thick of a steak is a roast, especially if dry aged and can go indirect the whole way. Reverse sear is a great technique as you now know. Great job!

bhedges1987 · February 2016

I think it just depends what type of steak. If it's expensive and a filet I will reverse sear. If it's a thick strip, I will go hot and fast. Dunno why.

Scottborasjr · February 2016

I typically do reverse sear on anything over a inch in thickness. Anything thinner then that is a cheesesteak cook as far as I'm concerned. (Meat snob, I know) What you did looks fantastic. Nicely done!!

Focker · February 2016

It depends on the cut.
Fattier cuts like ribeyes and strips, I reverse sear to get more time over the fire, and they can go a little higher due to the intramuscular fat and it's insulating properties. Leaner filets, backstraps, sous vide then screaming hot and fast because it is easy to overcook. I also prefer rare here as opposed to med rare for the fattier cuts.

@Theophan,
Glad you opened your mind to a new method.

johnnyp · February 2016

Looks great man. I'm a reverse searer as well.

bgebrent · February 2016

Focker said:

Fattier cuts like ribeyes and strips, I reverse sear to get more time over the fire, and they can go a little higher due to the intramuscular fat and it's insulating properties. Leaner filets, backstraps, sous vide then screaming hot and fast because it is easy to overcook. I also prefer rare here as opposed to med rare for the fattier cuts.

You sound like an anti well-done snob! I misjudged you for sure

Focker · February 2016

bgebrent said:

Focker said:

Fattier cuts like ribeyes and strips, I reverse sear to get more time over the fire, and they can go a little higher due to the intramuscular fat and it's insulating properties. Leaner filets, backstraps, sous vide then screaming hot and fast because it is easy to overcook. I also prefer rare here as opposed to med rare for the fattier cuts.

You sound like an anti well-done snob! I misjudged you for sure

Ate at Outback last night. Steak cooking pro level achieved.

bgebrent · February 2016

Focker said:

bgebrent said:

Focker said:

Fattier cuts like ribeyes and strips, I reverse sear to get more time over the fire, and they can go a little higher due to the intramuscular fat and it's insulating properties. Leaner filets, backstraps, sous vide then screaming hot and fast because it is easy to overcook. I also prefer rare here as opposed to med rare for the fattier cuts.

You sound like an anti well-done snob! I misjudged you for sure

Ate at Outback last night. Steak cooking pro level achieved.

Appreciate the laugh my friend!

Jeepster47 · February 2016

Looks good ... really good. Welcome to the church of reverse sear ... services as needed to satisfy the soul. Consider 45 seconds for each of four flips ... each flip goes to a new zone on the grid. I've got to move down to 250* ... I'm currently cooking at 300* and don't have as wide of a interior zone as your pictures show.

StillH2OEgger · February 2016

Looks terrific. Always nice to mix it up once in a while, even when you already have a method that has worked well. Also appreciate that this forum is like the world's greatest test kitchen.

Fred19Flintstone · February 2016

"You are very wise Grasshopper. It is better for the reed to bend in the wind by working with your cooker's abilities. Fighting with your cooker, the reed will break sooner or later.

Now snatch the pebble from my hand."

HeavyG · February 2016

So...is now a good time to tell him about sous vide then sear??

Mickey · February 2016

Next time on a nice steak just go S&P. You will be surprised how good it is.

Theophan · February 2016

Many thanks for the all of the kind comments!

Jeepster47 said:

... Consider 45 seconds for each of four flips ... each flip goes to a new zone on the grid. ... don't have as wide of a interior zone as your pictures show.

I normally would have cooked one or two steaks on my Medium, but I already had lump in my Large and I wanted a high-temp cook to clean it up a little, so I used the Large. I'll think about moving it around when flipping, though -- thanks!

HeavyG said:

So...is now a good time to tell him about sous vide then sear??

<laughing> You got me, I'm afraid. I confess: I have a similar problem with sous vide. I'm completely willing to believe the results are wonderful! I just love cooking over fire, and I seem to convince myself that there just has to be a flavor difference if cooking over fire and wood smoke and then searing, vs. cooking in a plastic bag and then searing. I may convert some day, and publicly confess I was wrong again

, but cooking over fire just is satisfying to me, somehow, and cooking my food in a plastic bag just really doesn't appeal to me. I may break down and try it one day.

Thanks again to all!

NC_Egghead · February 2016

Steak looks awesome from here. I too was a little skeptical at first but once it tried it, I'm all in. I use a cast iron pan for the sear for maximum crustiness.

HendersonTRKing · February 2016

Once you go reverse sear, you never go back. And more things to buy! CI is even better than the grate for giving you that awesome crust.

I use a Lodge 14" CI baking pan, which fits perfectly on the large egg.

northGAcock · February 2016

I have to say that steak looks outstanding to me. Love the char myself.

Jeepster47 · February 2016

Question: Would a 14" diameter by 3/8" thick steel plate installed on a spider in my large egg work for searing? Thoughts are that the plate would be the indirect stone ... no need for the plate setter and drip pan. Since the plate would be about 3 inches off the coals, it would be plenty hot with the egg running at 250~300 degrees for the roast portion. Yes/No/Crazy?

SmokeyPitt · February 2016

Great looking steak @Theophan. I'm glad that worked so well for you. The crust looks excellent.

@Jeepster47 - I have used a 14 inch griddle for this. I don't have a spider so it was just sitting at normal grid level with a raised grid over it. I'm sure it would work fine. I think you would want a drip pan of some kind between the meat and the steel just so the dripping aren't burning and sizzling during the roast.

jak7028 · February 2016

I agree with everyone else, crust and steak look outstanding. I would do that the exact same way next time.

And welcome to the reverse sear group. In my book, it is too easy and does too good of job not to utilize that method for thicker cuts.

Theophan · February 2016

HendersonTRKing said:

... CI is even better than the grate for giving you that awesome crust.

I have a sort of rectangular CI griddle thing, flat on one side, ridges on the other, that I bought thinking I might try that, or maybe for burgers.

I think part of my problem with putting CI over the fire is that I cooked on regular Weber kettle grills with briquettes for many years, then a Weber gas grill for a number of years, and it was all good... but I never LOVED what I've cooked outdoors so much as when my wife gave me my first Big Green Egg! There's something about cooking over real lump charcoal, sometimes with wood chunks as well, instead of briquettes or gas that I think makes really tasty food.

Well, rationally I suppose there probably isn't much difference between searing on CI versus searing over a 600° lump charcoal fire -- when it's that hot, I doubt that there's any woody, charcoal-ey flavor going on. But somehow the idea of searing on iron just doesn't appeal to me as much as searing over fire. Ditto the whole Blackstone grill thing. Why not just cook in a skillet inside? I don't get it, really.

I just seem to like cooking over fire, and I'm an old guy and reluctant to change my ways, I guess.

Maybe if I'm around enough more years, I'll start cooking in plastic bags (sous vide) and on a griddle and forget the whole charcoal thing. I sorta hope not, though.

HendersonTRKing · February 2016

Theophan said:

HendersonTRKing said:

... CI is even better than the grate for giving you that awesome crust.

I have a sort of rectangular CI griddle thing, flat on one side, ridges on the other, that I bought thinking I might try that, or maybe for burgers.

I think part of my problem with putting CI over the fire is that I cooked on regular Weber kettle grills with briquettes for many years, then a Weber gas grill for a number of years, and it was all good... but I never LOVED what I've cooked outdoors so much as when my wife gave me my first Big Green Egg! There's something about cooking over real lump charcoal, sometimes with wood chunks as well, instead of briquettes or gas that I think makes really tasty food.

Well, rationally I suppose there probably isn't much difference between searing on CI versus searing over a 600° lump charcoal fire -- when it's that hot, I doubt that there's any woody, charcoal-ey flavor going on. But somehow the idea of searing on iron just doesn't appeal to me as much as searing over fire. Ditto the whole Blackstone grill thing. Why not just cook in a skillet inside? I don't get it, really.

I just seem to like cooking over fire, and I'm an old guy and reluctant to change my ways, I guess. Maybe if I'm around enough more years, I'll start cooking in plastic bags (sous vide) and on a griddle and forget the whole charcoal thing. I sorta hope not, though.

I hear ya. I was very reluctant to try CI and I use it for pretty specific purposes. Like searing steaks after the reverse part of the reverse sear is done (which, btw, was something I never would have tried before I got the BGE and found the forum). For basically everything else, I like the grate and the wood and the fire licking up at the protein. Unless I've got the plate setter in, which is another story.

Bottom line for me has been to do what I like, tap into the vast knowledge of the forum-rats for their ideas, tips, and techniques and *try* to make it my own. (Unless someone wants to cook beef anything other than rare (or maybe medium). There's just no justification for that.)

tarheelmatt · February 2016

Theophan said:

Ditto the whole Blackstone grill thing. Why not just cook in a skillet inside? I don't get it, really.

I've never owned a stove that could hold/cook pancakes, sausage, bacon, egg, and hashbrowns at once. Plus, your house doesn't smell.

Theophan · March 2016

tarheelmatt said:

... I've never owned a stove that could hold/cook pancakes, sausage, bacon, egg, and hashbrowns at once. Plus, your house doesn't smell.

Well, you got me. I have never in my life tried to cook all of that at once, nor would I really want to. But if I ever did, OK, I can see a Blackstone would be handy. I might cook bacon OR sausage, but never both, and I cook the eggs in the same pan I just took the meat out of -- they cook quickly enough the meat doesn't seem cold to me. I don't cook hashbrowns, much, but when I do, a second skillet does fine.

Not sure I'm understanding you about the smell, though. You say you don't like the smell of bacon and eggs? Sausage? Hash browns? I suppose you don't like the smell of fresh brewed coffee, either?

bgebrent · March 2016

Theophan said:

tarheelmatt said:

... I've never owned a stove that could hold/cook pancakes, sausage, bacon, egg, and hashbrowns at once. Plus, your house doesn't smell.

Well, you got me. I have never in my life tried to cook all of that at once, nor would I really want to. But if I ever did, OK, I can see a Blackstone would be handy. I might cook bacon OR sausage, but never both, and I cook the eggs in the same pan I just took the meat out of -- they cook quickly enough the meat doesn't seem cold to me. I don't cook hashbrowns, much, but when I do, a second skillet does fine.
Not sure I'm understanding you about the smell, though. You say you don't like the smell of bacon and eggs? Sausage? Hash browns? I suppose you don't like the smell of fresh brewed coffee, either?

It's ok brother, sometimes we have to walk Mattie through these things. Try to be gentle cuz Mattie is very sensitive @tarheelmatt

tgs2401 · March 2016

@theophan, When you "cooked it (with some hickory chips) at 250° or so until it was about 115° internal", was it indirect, raised grid or grid on fire ring? Thanks, going to try this tonight.

tarheelmatt · March 2016

Theophan said:

tarheelmatt said:

... I've never owned a stove that could hold/cook pancakes, sausage, bacon, egg, and hashbrowns at once. Plus, your house doesn't smell.

Well, you got me. I have never in my life tried to cook all of that at once, nor would I really want to. But if I ever did, OK, I can see a Blackstone would be handy. I might cook bacon OR sausage, but never both, and I cook the eggs in the same pan I just took the meat out of -- they cook quickly enough the meat doesn't seem cold to me. I don't cook hashbrowns, much, but when I do, a second skillet does fine.
Not sure I'm understanding you about the smell, though. You say you don't like the smell of bacon and eggs? Sausage? Hash browns? I suppose you don't like the smell of fresh brewed coffee, either?

We're a bunch of corn fed big boys over here in Davidson County. Where we come from, the men are the men, and some of the women are too!

My wife says start to finish, breakfast is on the table much faster than before. I would consider myself pretty efficient in the kitchen.

Here's a great example. This many pancakes, bacon, and sausage links at the same time.

Image: https://lh3.googleusercontent.com/a9hSBOBtaRHMNQUp3I_d0DJyDSJPFKONS4stYZmwqUxGtCqQ9s_1hJeemWyR3Tlfao-qGSwXNx1aRzTqRy2yuqfcOfOJK4po07mALxEwv84xabXTWWi3oI6cNd16bTgA25DtOYO8JJ5LsUZlXcTNoz47yNJTIjrrJPCbI-UCVLmRn4g_S4cRHP8s2KNSz74-FTmuko8Wjlq_jEEoYX_ZxCALj8C3UaWnPOIkQj7aaXMjqr7Q8NibGoXa9SGHsGEYU0Hfk1ZJr0wdBzpdC5hSZGRPSJCb8DbP6hW5gzsv7xOinaj9dHT9DJc91pKCYIAM2iiBOX3baifEXLkEBXqMeC-DbKDRSdQ65x95WDFgeIMpmTrC-uQMpLOOt4H8zIn0z1o3zWicD3A9wjczK_-trekcsVzuGAH93QcBy67tZUphL-OIX7rK8VVzpw4eevNpUvhBdhRLRuYCoxYHPyNaOdO6vx7AOSh-fWd_-WQVB4kk7T3cvG_nHLgpI9QapIuavlV-trn4dv-gtzFND-LhZW9ka9I_ONiXKRO4C1PMnJF1fN6-EjihzVJ1MRTsVLUBTZ-V=w1144-h643-no

Now, the smell.

I really don't dig the smell. Hate putting my coat on and it smell like bacon. I like a nice clean smell of Tide and Downy!

Coffee doesn't "stick" as well as greasy food.

Theophan · March 2016

tgs2401 said:

@theophan, When you "cooked it (with some hickory chips) at 250° or so until it was about 115° internal", was it indirect, raised grid or grid on fire ring? Thanks, going to try this tonight.

Direct, "factory" height. I've had two Eggs for a number of years now, keep thinking I ought to try "raised direct," but I've been happy enough the way things are that I just never get around to ordering anything.

I mistakenly thought it would take a while, so I actually put a Maverick probe in it and settled back to have a drink, and was amazed that pretty quickly it was up to 113°, so I got out there and put it on a plate while I cranked up the fire. Another time I'd stick around, flip it once or twice. I didn't look at the underside but I'm sure it got browned, whereas the top still looked pretty raw before I seared it.

tarheelmatt said:

We're a bunch of corn fed big boys over here in Davidson County. Where we come from, the men are the men, and some of the women are too!

My wife says start to finish, breakfast is on the table much faster than before. I would consider myself pretty efficient in the kitchen.

Here's a great example. This many pancakes, bacon, and sausage links at the same time.

Now, the smell.

I really don't dig the smell. Hate putting my coat on and it smell like bacon. I like a nice clean smell of Tide and Downy!

Coffee doesn't "stick" as well as greasy food.

I have to admit that looks pleasant and easy. I have to cook pancakes for me and my wife in shifts. They don't take long, so I don't mind, but it does look inviting being able to cook 6 or more pancakes at once. We used to have an electric griddle that would hold 8 pancakes at once, and that was nice. Must have gone bad or something, don't remember what happened to it.

I can't get there on the smell of bacon, though: few things smell better to me! <laughing>

Slabotnick · March 2016

I recently jumped on the reverse sear train myself. I think it would be hard to go back ...TRex is very legit, but reverse searing goes to a new level of awesome.

blakeas · March 2016

ok - so read through your comments. Want to do the reverse sear tonight for the first time on my large. Do I do indirect at 250 until internal temp is 115, then take off and let my large get up to 600. then put steak back on for 2 minutes per side? it is big fat ribeye from Costco that I had already put in the fridge this morning and put spices on it to be ready for when I come home from work

OK,OK,OK, I was wrong. You all were right. Reverse Sear!

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