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Reverse Sear Finishing Opinion

Jbirdie6
Jbirdie6 Posts: 15
in EggHead Forum
Any opinions on whether doing the sear in the reverse sear process on gas grill vs the Egg? I will be doing the reverse portion on the BGE. Will I notice any difference in taste if I sear them on my Weber gasser instead of taking the egg to nuclear? It'll be more efficient to take from Egg to Weber for final step instead of bringing the egg up to nuclear temps. I'm thinking all of the smoky fire goodness will be infused during the reverse part of the cook, and the final 2-3 minutes of searing will have minimal impact. Am I right?
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Comments

  • Hans61
    Hans61 Posts: 3,901
    It won't be any different if your gasser gets as hot as the egg
    “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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  • 1voyager
    1voyager Posts: 1,161
    edited September 2017
    I do reverse sear starting on gasser dual zone at 225 and then the final 2-3 minutes on BGE set to nuclear. I don't know which step imparts a trace of smoke but it works just fine.
    Large Egg, PGS A40 gasser.
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  • Hans61
    Hans61 Posts: 3,901
    It's the perfect amount of time to let the steak rest getting the egg to 550-600 for the sear 

    90secs per side is plenty 

    yeah you get the benefit of charcoal flavor from the low n slow part

    id just do it all on the egg if I was you 
    “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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  • Carolina Q
    Carolina Q Posts: 14,831
    Hans61 said:
    It's the perfect amount of time to let the steak rest getting the egg to 550-600 for the sear 

    90secs per side is plenty 

    yeah you get the benefit of charcoal flavor from the low n slow part

    id just do it all on the egg if I was you 
    This.

    I don't think it'll hurt to sear on the gasser, assuming it gets hot enough. But the rest is a good idea anyway so you might as well do it al on the egg.

    Lately, I've been roasting at 250° (to IT of 115°), setting aside until the grill gets to 600°, then searing. I've been waiting a long time for steaks this good. Finally figured it out!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Theophan
    Theophan Posts: 2,656
    Strongly agree with the others!  (a) the only gassers I've ever used just don't get as hot for searing as the Egg can (I know there are some gassers that do), but (b) it just doesn't take long to get the fire up to 600°-650° in the Egg (If you've loaded it with plenty of charcoal), and it works like a champ.  I usually just sear for a minute a side, and it gets SEARED.
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  • Jbirdie6
    Jbirdie6 Posts: 15
    Well, I decided to do the reverse on my Egg then sear on my Weber. My Weber gets to 700 no problem so it worked out really well. I also switched things up a little and threw a hickory chunk in during the low and slow period. Wow it came out amazing! The hickory smoke added a perfect amount of flavor. 
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  • etherdome
    etherdome Posts: 471
    edited September 2017
    I have been searing on my Weber as well. 700 degrees easily. 
    Upstate SC
    Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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  • GrillSgt
    GrillSgt Posts: 2,507
    edited September 2017
    I usually use the kettle for the sear but used the gasser at the lake this weekend. Most pics I have seen on here show a completely overdone reverse sear steak. If you take a steak off at 120 and let it sit 5-7 minutes while setting up the egg it's a good chance your meat will be 128-130 by the time you go for the sear. I have my second grill rolling and remove the meat at 110 and go straight to the other grill. Probably takes an additional 3-4 minutes per side to hit the 125 number and always use the Thermapen. Eat immediately. If it's going to be another 10 minutes before you eat then you need to be off the grill at 120. That is if you are looking for a rare to m rare. The only flavor you are going to put on the meat during the sear is the char and it doesn't make any difference what grill you use to achieve that char. There are a lot of reasons to use another grill, space, cleanliness, safety and precision. 
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