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First time reverse sear

sheetmetalpete
sheetmetalpete Posts: 280
in EggHead Forum
I picked up a prime New York strip.  I've heard so much about the reverse sear that I though it's finally time to light the Mini and try it.







I started it at 300 deg indirect until 110 internal.  Pulled the plate setter and let 'er rip to 650 deg.  Temp dropped about 100-150 degrees when I put it back on.  I let the first side sear for 90 seconds and the other side for 60.  Temp had climbed to 575 before I pulled it.

I often prefer rare to medium rare but I'm not complaining.  I'll definitely try this again!
Glencoe, Minnesota
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Comments

  • 500
    500 Posts: 3,188
    Looks good. Fan of reverse dear on anything 2" think and above. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • scgobbler
    scgobbler Posts: 3
    I did the exact same thing to mine the first go round. Super good but was more along the lines of a medium. Instead of rare -medium rare
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  • saluki2007
    saluki2007 Posts: 6,354
    scgobbler said:
    I did the exact same thing to mine the first go round. Super good but was more along the lines of a medium. Instead of rare -medium rare
    I had the same issue the first couple times. One major thing that helped was leaving the lid open during the sear process. This always the bottom to sear and the top not to "bake". 
    Large and Small BGE
    Central, IL

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  • 4Runner
    4Runner Posts: 2,948
    Lid open for sear and make sure you wait for the IT to settle and start heading down before you put back on for sear. At least 20 minutes.  Big help for me.  
    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
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  • sheetmetalpete
    sheetmetalpete Posts: 280
    Great tips.  Thanks!
    Glencoe, Minnesota
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  • DieselkW
    DieselkW Posts: 915
    I love the color, and the fact that it's the same top to bottom... Damn good job, and it's your first?  Now you have to duplicate!!

    My wife likes it a little more done top and bottom with a pink center - so I get my reverse sear groove on only when I'm cooking for myself.

    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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  • bgebrent
    bgebrent Posts: 19,636
    Above tips are legit.  That steak looks legit brother!
    Sandy Springs & Dawsonville Ga
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  • Hans61
    Hans61 Posts: 3,901
    I see pink, I see juicy, you tasted deliciousness - good comments above, we are always our own harshest critic - good cook! if the steak was 1-1.5 I'd definitely follow the open lid sear @saluki2007 advice
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • MaC122
    MaC122 Posts: 797
    do any of you guys just cut that fat off the strip before grilling? I do. Is that a sin? Nice cook btw @sheetmetalpete
    St. Johns County, Florida
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  • HurricaneEddie1
    HurricaneEddie1 Posts: 92
    MaC122 said:
    do any of you guys just cut that fat off the strip before grilling? I do. Is that a sin? Nice cook btw @sheetmetalpete
    If you don't like the fat, cut it after.  It adds to flavor.
    Cooking on a LBGE and MM down in Miami, FL.
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  • WeberWho
    WeberWho Posts: 11,540
    edited April 2016
    For 1"+ plus steaks I use the t-Rex method. Best method in my opinion. Pink from top to bottom. I'm a rare to medium rare type of person for steaks. Here's a good write up for the method:

    http://www.nakedwhiz.com/trexsteak.htm
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • saluki2007
    saluki2007 Posts: 6,354
    MaC122 said:
    do any of you guys just cut that fat off the strip before grilling? I do. Is that a sin? Nice cook btw @sheetmetalpete
    Please tell me this is a troll effort...
    Large and Small BGE
    Central, IL

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  • bhedges1987
    bhedges1987 Posts: 3,201
    Nice cook!

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • byrne092
    byrne092 Posts: 746
    saluki2007 said:
    MaC122 said:
    do any of you guys just cut that fat off the strip before grilling? I do. Is that a sin? Nice cook btw @sheetmetalpete
    Please tell me this is a troll effort...
    Agreed, unless you have some thick strips and are cutting to make them Manhattan style...but that's kind of a different story
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    edited April 2016
    Fwiw, you are searing with lump. The dome thermometer showed 'dropped' temps,  but the steaks were blazing much higher than that

     
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  • sheetmetalpete
    sheetmetalpete Posts: 280
    Thanks again everyone.  I wouldn't be having as much success and fun with my Eggs without this forum.
    Glencoe, Minnesota
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  • 1move
    1move Posts: 516
    edited April 2016
    Just a tip as I did the same thing last night. 

    Once you remove the steaks leave the lid open and shut the bottom vent, the fire will rise to the top of the charcoal and you will get more direct heat. When it's all red and nuclear, pop the bottom vent open and throw the steaks on and shut the lid. I like this type of sear a lot more than raising the temp with the lid closed as I find it a lot tastier and a better sear
    XLBGE, MMBGE, CyberQ
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