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Reverse sear with plate setter

jllbms
jllbms Posts: 381
in EggHead Forum
Anyone else do this?  I've found that putting a plate setter over a hot fire works well.  Then just remove the plate setter and you have a hot fire to sear with.
Kemah, TX
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  • SoCalTim
    SoCalTim Posts: 2,158
    I haven’t, i like keeping my plate setter clean. But if this technique works for you, that’s really good!
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • Eggaroo
    Eggaroo Posts: 417
    I use a Woo 2 in my XL with a Lodge cast iron griddle on the lower spider level and protein on the upper level rack. When ready for the sear, the cast iron griddle is already pre-heated and ready to go. 
    Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories  =)
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    jllbms said:
    Anyone else do this?  I've found that putting a plate setter over a hot fire works well.  Then just remove the plate setter and you have a hot fire to sear with.
    I haven't yet, but plan on doing exactly this with a beef tenderloin next week.
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • jllbms
    jllbms Posts: 381
    mEGG_My_Day said:
    jllbms said:
    Anyone else do this?  I've found that putting a plate setter over a hot fire works well.  Then just remove the plate setter and you have a hot fire to sear with.
    I haven't yet, but plan on doing exactly this with a beef tenderloin next week.
    Good luck!  It works quite well.  The biggest challenge is removing the plate setter.  I use a tool made for just this purpose, but I expect that heat resistant gloves might also work.
    Kemah, TX
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  • bucky925
    bucky925 Posts: 2,052
    I use a half moon raised, when I'm ready to sear the other half is good to go.  Just what I do

    The best things in life are not things.  

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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    jllbms said:
    mEGG_My_Day said:
    jllbms said:
    Anyone else do this?  I've found that putting a plate setter over a hot fire works well.  Then just remove the plate setter and you have a hot fire to sear with.
    I haven't yet, but plan on doing exactly this with a beef tenderloin next week.
    Good luck!  It works quite well.  The biggest challenge is removing the plate setter.  I use a tool made for just this purpose, but I expect that heat resistant gloves might also work.
    Thx - I have a pair of thick gloves - the platesetter will only be in my hands about 3 seconds
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • Theophan
    Theophan Posts: 2,656
    I'm lazy and I don't feel like messing with putting in and taking back out again the plate setter.  I do the low-and-slow part direct at around 250°, flip the steak(s) a few times, and when it's around 120° internal, take them out, crank the fire up (which takes VERY few minutes) to 600°-650°, and sear them for a minute a side, good to go!  Easy!
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