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Does Reverse Sear provide with the same crust as a regular sear?

dstearn
dstearn Posts: 1,705
in EggHead Forum
I have been researching how to do a reverse sear and from what I have seen the sear that you get on a reverse sear is not the same as just the standard sear method. I could be completely wrong on this.
I was considering setting up my XL for a two zone cook, back half with lump and starting the rib eye at 250 grate until it reached 120-125 internal. Then searing for a minute on each side for a medium rare.
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Comments

  • Eggcelsior
    Eggcelsior Posts: 14,414
    edited February 2017
    Yes, most often better since the surface is drier than when raw.

    *unless you go through steps to dry the surface, like leaving in the fridge overnight, open to air.
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  • Meeeshigan22
    Meeeshigan22 Posts: 308
    Yep


    Highland, MI

    L BGE, Primo, and a KJ Jr
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  • RRP
    RRP Posts: 26,457
    youbetcha!
    Re-gasketing the USA one yard at a time 
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  • bweekes
    bweekes Posts: 725
    Absolutely. In fact, if you want longer sear times, you can pull off the steak earlier during the low and slow stage. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • Hans61
    Hans61 Posts: 3,901
    Questions answered but I want to add a little.

    when reverse searing it's because you have a thick steak and searing the whole time would burn the outside and leave the middle raw. Think some folk like that and call it black and blue.

    if your steak is less than 1.5 inches thick and you reverse sear you will get less sear time than a straight up sear cook obviously 

    Does that make sense?
    “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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  • kl8ton
    kl8ton Posts: 6,423
    I love reverse sear 

    I like turtles
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • Hans61
    Hans61 Posts: 3,901
    https://youtu.be/CMNry4PE93Y
    “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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  • thetrim
    thetrim Posts: 11,387
    Yup.   Just Do It
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • SOUTHERNLINKSBBQ
    SOUTHERNLINKSBBQ Posts: 123
    It really depends on the thickness of the steak. If they are 1 inch or less i would pull off at 115 let them rest while you bring the egg up to amuch higher temp for the sear. If they are thicker steaks you can smoke till internal of 120-125 before resting and searing. If you pat them dry before you sear you will get a better crust but may need to reapply seasoning. 

    http://www.southernlinksbbq.com/

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  • Skiddymarker
    Skiddymarker Posts: 8,528
    edited February 2017
    Best crust with a reverse, IMO, pull the steak after the low temp cook and dry the surface with a paper towel before you finish sear. If using the same egg, tent the steak on a rack while the egg comes to heat, dry it sear it. If using two eggs, you can take off the low temp egg, dry the surface and go right to the sear. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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