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Is the reverse seat method worth the extra time IYO?
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Disclaimer- I am quite close to hammered (aka LEO) but with steaks, there are a couple of criteria to address, the look across the cut and most importantly the finish temp. The finish temp is the ultimate driver for me so however you get there is all that counts. I go caveman with the thick cuts just because the family "couth control supervisor, aka SWMBO" gives me such a load of crap about it that it is too much fun. And the couch is pretty dang comfortable.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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What about sous vide? What's y'all opinion of that method?
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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.
Not sure how you overshoot unless you forget to check the temp along the way or the indirect temp of the egg is too high.
But, I think your way is also perfect.Dallas (University Park), Texas -
There's no right or wrong way, just alternatives. The most important goal is: don't overcook your damn steak!
______________________________________________I love lamp.. -
I would say absolutelyLarge egg panhandle of florida
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nolaegghead said:There's no right or wrong way, just alternatives. The most important goal is: don't overcook your damn steak!
Truer words have never been spokenXL BGE, KJ classic, Joe Jr, UDS x2 -
I do reverse sear on larger (as in thicker) cuts like Tri-tip or 2"+ Steaks with excellent results when compared to hot and fasr. Thinner meats just seem to work better hit and fast. I will also say that getting the temp to get to "sear" from low and slow is much easier on my large and definitely more challenging on my MiniMax. The best judge is, of course, your personal experience! Give it a try and I hope it turns out great!
My next experiment will be caveman!
best of luck!Kirkland, TN2 LBGE, 1 MM -
Not for day in day out
Only to show off for guestsNew Albany, Ohio -
For me absolutely worth it. Very consistent results.LBGE & SBGE. Central Texas.
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It works for me on thicker steaks. Thinner steaks go hot & fast. Here's a recent finished reverse sear steak.
Flint, Michigan -
What I like about the reverse sear is that the meat has a good amount of time to pick up some good smoke."I've made a note never to piss you two off." - Stike
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Done reverse sear
"I've made a note never to piss you two off." - Stike -
Well, I'm a no smoke guy on my steaks and roasts for that matter. I only do reverse sear for large diameter roasts, steaks 2"+ thick, and if it makes some sort of timing issue work out to my advantage. I would say a handful of times a year.
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I am a fan of reverse sear on certain cuts.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
10min in a 450 oven. browned the outside nicely and gave it a nice crust. next time I'll try 15min.
Gittin' there...
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