Reverse Sear- First Attempt

KALIKSnBONES · July 2017

Well after seeing a couple posts I had to give it a shot last night and was not disappointed. A buddy of mine that has a Primo Oval XL has been telling me since I got my Egg two weeks ago that I'll regret not getting a Primo when trying this method...#fakenews. The process was super easy with the Smokeware plate setter removal tool and about to be even easier when I order a PS Woo today haha.

Started with a nice Ribeye for me and a chateaubriand section filet (both USDA Prime) for the wife. Nothing more than a little canola oil, good salt and pepper. Brought the Egg to 275 about 45 mins before I wanted to start the cook and just let it hang out there while getting everything ready. Added a chunk of black cherry wood a little before I dropped them on and set the alarm on the Smoke.

Only adjustment I'll make next time is pulling them at 115 for me and 120 for the wife instead of 120 and 125. She likes closer to medium so I went let it get to 125 and while we both were blown away with the flavor I think we'd be even happier with them pulled just a little sooner.

Image: https://us.v-cdn.net/5017260/uploads/editor/qc/ilqnctcpcjv9.jpg

Threw them on a rack and transitioned from indirect to direct and cranked the Egg to 650, I seriously think it took like 2mins lol. I can't believe how fast these things can go from a low controlled heat to a blazing furnace when you have a good fire setup.

Image: https://us.v-cdn.net/5017260/uploads/editor/4h/nozk5vx67qyc.jpg

Trusty iPhone stopwatch in hand, gave them a minute and a half per side and brought in to rest. Need to work on my cross hatching

Image: https://us.v-cdn.net/5017260/uploads/editor/xm/v8g3f8bl2a3m.jpg

Served medium (which like I said is a little more than preferred but my miscalculation and easily fixed next weekend) with a side of homemade whipped sweet potatoes which are the perfect sweet and savory combination.

Image: https://us.v-cdn.net/5017260/uploads/editor/u6/nm002l03w4fh.jpg

I've seen a few other noobs like me join the club this past week and I'll just say if there is any hesitation about trying this technique go for it. I wanted to get a couple cooks in before risking expensive steaks but if you've figured out how to control the temp this is so much less intimidating than I originally imagined.

KnB

P.S.

Someone asked to start seeing some fishing pics so I'll pepper them in with each post...this is a trip a couple weeks ago.

Image: https://us.v-cdn.net/5017260/uploads/editor/h9/6dnd2wcvyapm.jpg

GrillSgt · July 2017

Looks great. Might want to put some foil or a drip pan on your plate

KALIKSnBONES · July 2017

GrillSgt said:

Looks great. Might want to put some foil or a drip pan on your plate

Thanks...I wasn't sure if a dirty plate setter was a sign of character or bad choices and neglect haha. I wish I'd kept it clean now that I didn't protect it this weekend.

wbthomas · July 2017

Great looking cook. Only method I use these days for steaks.

jak7028 · July 2017

Welcome to reverse sear group. That is my preferred method for thick steak also.

For reverse sear, you will be very happy having the PsWOO, makes it much easier.

As far a temp, I like my steak like you mentioned, a little rarer than pictured. I shoot for 110 IT before searing and it comes out on the rarer side of medium-rare.

All that being said, that looks like a hell of a meal, nice job. Its not even lunchtime yet and I could go for a ribeye now.

Theophan · July 2017

KALIKSnBONES said:

... Someone asked to start seeing some fishing pics ...this is a trip a couple weeks ago.

Whoa -- is that a bonefish? I'm not a fisherman, but my dad used to love fishing for them in the Florida keys, said they weren't much for eating but great fishing.

SciAggie · July 2017

KALIKSnBONES said:
I wasn't sure if a dirty plate setter was a sign of character or bad choices and neglect haha.

Great steak cook! I cover my platesetter with foil all the time. I use a drip pan for cooks I know will need one. Burning grease and whatever else can impart unwanted flavors to your next cook. If I think the foil is too dirty, I just change it - easy peasy...

KALIKSnBONES · July 2017

Theophan said:

KALIKSnBONES said:

... Someone asked to start seeing some fishing pics ...this is a trip a couple weeks ago.

Whoa -- is that a bonefish? I'm not a fisherman, but my dad used to love fishing for them in the Florida keys, said they weren't much for eating but great fishing.

Yes sir that's a bonefish, kind of a small compared to the Keys but a really memorable morning so I love the pic (crooked horizon and all). They are a protected game fish now so no idea how they taste but Bahamians love them so I'd guess they are good if done right since they can eat about any fish they want. They know they make more money off gringos like me coming to fish so they don't eat them often but ask any local and they love them.

dldawes1 · July 2017

Ever since I first tried Reverse sear....I've never even thought about doing it any other way. It was like being delivered from addiction...there is not comparison !

PirateBill · July 2017

Looks like you knocked it out of the park bud! Only thing would be to foil/drip pan the plate setter.

Looks really good though.

Reverse Sear- First Attempt

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