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Is the reverse seat method worth the extra time IYO?

Gravytrain84
Gravytrain84 Posts: 322
in EggHead Forum
ive never done it... I've always cooked my cow hot and fast. Is the reverse method worth the extra time and work? 

Do you use plate setter when doing it?

thanks and merry Christmas!
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  • bhedges1987
    bhedges1987 Posts: 3,201
    If your good at cooking hot and fast stick with it. Reverse sear is fool proof for a perfect steak every time. 

    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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  • theyolksonyou
    theyolksonyou Posts: 18,459
    I disagree with the above. I tend to overshoot my desired temp with reverse sear, but I'm likely in the minority. I like to hot tub then sear or TRex. 
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  • InfectedDAS
    InfectedDAS Posts: 211
    edited December 2016
    Ohh yes it is worth it but for steaks of an 1" and up at least for me.

    Also I sear using a skillet but that depends on the meat I guess.
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  • bhedges1987
    bhedges1987 Posts: 3,201
    theyolksonyou said:
    I disagree with the above. I tend to overshoot my desired temp with reverse sear, but I'm likely in the minority. I like to hot tub then sear or TRex. 
    LOL.. how do you overshoot your temp doing reverse sear? I honestly thought it was 100% fool proof. Put a thermometer in it and pull it at the temp you want....

    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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  • bgebrent
    bgebrent Posts: 19,636
    In the right setting it is.  Especially for thicker steaks.
    Sandy Springs & Dawsonville Ga
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    bhedges1987 said:
    theyolksonyou said:
    I disagree with the above. I tend to overshoot my desired temp with reverse sear, but I'm likely in the minority. I like to hot tub then sear or TRex. 
    LOL.. how do you overshoot your temp doing reverse sear? I honestly thought it was 100% fool proof. Put a thermometer in it and pull it at the temp you want....
    Cause I suck at life. 
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  • bgebrent
    bgebrent Posts: 19,636
    theyolksonyou said:
    bhedges1987 said:
    theyolksonyou said:
    I disagree with the above. I tend to overshoot my desired temp with reverse sear, but I'm likely in the minority. I like to hot tub then sear or TRex. 
    LOL.. how do you overshoot your temp doing reverse sear? I honestly thought it was 100% fool proof. Put a thermometer in it and pull it at the temp you want....
    Cause I suck at life. 
    That's in addition to an unmistakable bitterness.
    Sandy Springs & Dawsonville Ga
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  • 4Runner
    4Runner Posts: 2,948
    edited December 2016
    The extra time is for drinking so yes, it is worth it.  :)

    The key to the reverse sear is when pulling it at your desired IT, let it sit out long enough for it to cool off....then when you are back on low and hot, it will not overshoot your target.  I typically wait 25 mins or so before searing.   Works 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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  • RedSkip
    RedSkip Posts: 1,400
    Absolutely 
    Large BGE - McDonald, PA
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  • SciAggie
    SciAggie Posts: 6,481
    My steak cooking improved when I started using reverse sear. Of course the thermapen played a big role also. It works for me - ymmv
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    theyolksonyou said:
    bhedges1987 said:
    theyolksonyou said:
    I disagree with the above. I tend to overshoot my desired temp with reverse sear, but I'm likely in the minority. I like to hot tub then sear or TRex. 
    LOL.. how do you overshoot your temp doing reverse sear? I honestly thought it was 100% fool proof. Put a thermometer in it and pull it at the temp you want....
    Cause I suck at life. 
    Admitting it is the first step to recovery. Too bad you probably suck at recovery, too. 

    Little Rock, AR

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Biggreenpharmacist said:
    theyolksonyou said:
    bhedges1987 said:
    theyolksonyou said:
    I disagree with the above. I tend to overshoot my desired temp with reverse sear, but I'm likely in the minority. I like to hot tub then sear or TRex. 
    LOL.. how do you overshoot your temp doing reverse sear? I honestly thought it was 100% fool proof. Put a thermometer in it and pull it at the temp you want....
    Cause I suck at life. 
    Admitting it is the first step to recovery. Too bad you probably suck at recovery, too. 
    That's a subset of life, so yeah
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  • gmac
    gmac Posts: 1,814
    Tried it once. Was a pain in the ass getting the egg hot to do the sear. But you probably clean it out more than I do. I ended up just opening it and letting it get all the air it wanted. 
    Can't say if it was worth the time or not. 
    Mt Elgin Ontario - just a Large.
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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    Has its purpose like brent says

    so does boiling, and the microwave

    for a roast? I don't bother. Thick steaks? Sure
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    theyolksonyou said:
    Biggreenpharmacist said:
    theyolksonyou said:
    bhedges1987 said:
    theyolksonyou said:
    I disagree with the above. I tend to overshoot my desired temp with reverse sear, but I'm likely in the minority. I like to hot tub then sear or TRex. 
    LOL.. how do you overshoot your temp doing reverse sear? I honestly thought it was 100% fool proof. Put a thermometer in it and pull it at the temp you want....
    Cause I suck at life. 
    Admitting it is the first step to recovery. Too bad you probably suck at recovery, too. 
    That's a subset of life, so yeah
    Apparently I suck at trolling. 

    Little Rock, AR

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  • henapple
    henapple Posts: 16,025
    Reverse seat? Got drunk one night and tried it... Quite messy
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Dobie
    Dobie Posts: 3,458
    I don't bother since I eat rare anyway.  I found no advantage 
    Jacksonville FL
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  • Hans61
    Hans61 Posts: 3,901
    Yes it is! Plus it gives time to drink an extra beer!
    “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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  • Lit
    Lit Posts: 9,053
    henapple said:
    Reverse seat? Got drunk one night and tried it... Quite messy
    Especially if you only got select meat you don't have to look at it.
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  • etherdome
    etherdome Posts: 471
    It's the only way as far as I'm concerned. Very scientific and exact. Never screwed one up since I started doing this. Perfect every time. Totally worth it. 
    Upstate SC
    Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    henapple said:
    Reverse seat? Got drunk one night and tried it... Quite messy
    Then there was that time you took a grumpy in the ladies room at the rest area. 
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  • theyolksonyou
    theyolksonyou Posts: 18,459

    Dobie said:
    I don't bother since I eat rare anyway.  I found no advantage 
    Maybe I don't suck so bad after all. Maybe this is my issue. 
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  • bgebrent
    bgebrent Posts: 19,636
    theyolksonyou said:

    Dobie said:
    I don't bother since I eat rare anyway.  I found no advantage 
    Maybe I don't suck so bad after all. Maybe this is my issue. 
    Don't make the mistake of making assumptions... ;)
    Sandy Springs & Dawsonville Ga
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    bgebrent said:
    theyolksonyou said:

    Dobie said:
    I don't bother since I eat rare anyway.  I found no advantage 
    Maybe I don't suck so bad after all. Maybe this is my issue. 
    Don't make the mistake of making assumptions... ;)
    Yeah, I still suck 
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  • bgebrent
    bgebrent Posts: 19,636
    theyolksonyou said:
    bgebrent said:
    theyolksonyou said:

    Dobie said:
    I don't bother since I eat rare anyway.  I found no advantage 
    Maybe I don't suck so bad after all. Maybe this is my issue. 
    Don't make the mistake of making assumptions... ;)
    Yeah, I still suck 
    Your bacon-pineapple gems do not suck!!
    Sandy Springs & Dawsonville Ga
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,680
    Tried reverse sear 6 or 7 times.  Its not for me.

    Caveman, sous vide, or just hot and fast.

    I would rather light a candle than curse your darkness.

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  • Phatchris
    Phatchris Posts: 1,726
    theyolksonyou said:
    bhedges1987 said:
    theyolksonyou said:
    I disagree with the above. I tend to overshoot my desired temp with reverse sear, but I'm likely in the minority. I like to hot tub then sear or TRex. 
    LOL.. how do you overshoot your temp doing reverse sear? I honestly thought it was 100% fool proof. Put a thermometer in it and pull it at the temp you want....
    Cause I suck at life. 
    But your great at the rub/sauce exchange....
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  • northGAcock
    northGAcock Posts: 15,173
    Was thinking the reverse seat was the same as reverse cowgirl. Now which forum am I on?
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Mattman3969
    Mattman3969 Posts: 10,458
    I'm no fan of reverse sear. I'd much rather sear first on thick steaks but I will use one egg to sear and another to roast.  Not a big fan of waiting for the temp to drop and the off smell it creates.  If the steak is 1" or less it's just hot n fast    

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

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Theophan
    Theophan Posts: 2,656
    Like a lot of others, if it's 1" or less, I do hot and fast.  For a really nice thick steak, though, 1.5" or thicker, I used to do T-rex and loved it, but waiting for the Egg to cool down was a pain.  The first time I did a reverse sear, it was a revelation!  Much less time to crank the heat UP than to wait for the Egg to cool down.  Love it!

    I really don't think it's possible to do hot and fast with a thick steak without getting a thicker band of gray, overcooked meat around the outside.  If you cook it first low and slow, there's very, very little of that.  Then I sear really hot at 600° or more, and for only 1 minute a side -- that just isn't enough time to penetrate very deeply into the meat.
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