Reverse searing vs forward searing

Powak · March 2018

I’ve got tender juicy steaks down to a science with Reverse searing on the BGE. They come out so good this way that I rarely use any other method. Last night Wifey and I wanted some steaks but my workspace was rather muddy by the egg so went back to another alternative method I used indoors with the cast iron pan - forward searing. I get the pan smokin hot with a little oil, brown up the ribeyes real good and finish in the oven for 5-10 minutes depending on thickness. Both methods I like the steaks sit out for an hour or so. However when I forward sear indoors the steaks always seem to come out tough even if they are medium rare. Does anyone else experience this?

fishlessman · March 2018

with the forward sear they come out more tender if you rest between the sear and the roast. i give them a good 20 to 30 minute rest in between. salt, rest, sear, pepper or rub and rest, roast, finish with a little more salt while they rest some more

Hoster05 · March 2018

I've actually reverse seared indoors by putting the steaks in the oven until they reach 120 IT. Then dropped them in the hot CI on the stove top. They turn out well, i think the oven time softens them up.

EggObsessed · March 2018

We are true believers in forward searing. We feel like we have much more control over the final temperature. As an example, we attended the BBQ Brethren Bash in Texas this past weekend. There was a new member that generously brought 3 of the most beautiful tomahawk ribeyes I've ever seen. He asked Bruce, my husband, to show him how to reverse sear, so he did. They were delicious, but, to us, not nearly as perfectly cooked (medium rare) as they would have been if we forward seared, with a probe inside to bring up to temp in indirect cooking. I've never, ever had a tough steak this way. But, alas, to each his own. I know we are in the minority here.

dmourati · March 2018

Forward sear can be challenging to pull off on the BGE. Especially if you like nuclear temps for the sear. I've done it but it probably takes longer end-to-end than reverse sear. Most APL recipes call for a forward sear so I've been cooking his stuff and doing it that way.

I've found that forward searing gives a high chance of nailing final temp as you are finishing at a lower and slower moving temp.

jtcBoynton · March 2018

Forward sear is more traditional approach, so some do it out of "that's how I learned to to it". Forward sear is easier to nail the final internal center temp. Reverse sear can get you a better edge to edge even doneness level. Both results are very good, reverse sear can be a bit better if you can get it exact, but forward will be easier to consistently get a good result.

jtcBoynton · March 2018

Powak said:

I’ve got tender juicy steaks down to a science with Reverse searing on the BGE. They come out so good this way that I rarely use any other method. Last night Wifey and I wanted some steaks but my workspace was rather muddy by the egg so went back to another alternative method I used indoors with the cast iron pan - forward searing. I get the pan smokin hot with a little oil, brown up the ribeyes real good and finish in the oven for 5-10 minutes depending on thickness. Both methods I like the steaks sit out for an hour or so. However when I forward sear indoors the steaks always seem to come out tough even if they are medium rare. Does anyone else experience this?

Starting a forward sear with colder steaks should help. If it takes only 5-10 minutes to finish, either the oven is too hot, you left them in the hot cast iron pan, or the steaks were too thin to really get a benefit from two heat cooking. Try putting the steaks in the freezer for an hour instead of on the counter next time.

There is no reason not to reverse sear indoors. Use the same procedure you have perfected outdoors.

Killit_and_Grillit · March 2018

1) There is no “right” answer on this. A lot of variables come into play.

2) I think it was either @JohnInCarolina or @bgebrent that told me once it really had to do with cut, thickness, and quality of the steaks. So it’s a bit of a loaded question.

3) you can always cheat and use the Sous Vide, cast iron, clarifies butter, and a torch.

4) My ultimate advice is find the way your wife likes it best and keep perfecting that. Guests leave, kids move out, forum members come and go...but she will be the one who decides how long to wait before calling 911 when the red meat catches up with you. Happy wife, happy life and all.

Powak · March 2018

jtcBoynton said:

Powak said:

I’ve got tender juicy steaks down to a science with Reverse searing on the BGE. They come out so good this way that I rarely use any other method. Last night Wifey and I wanted some steaks but my workspace was rather muddy by the egg so went back to another alternative method I used indoors with the cast iron pan - forward searing. I get the pan smokin hot with a little oil, brown up the ribeyes real good and finish in the oven for 5-10 minutes depending on thickness. Both methods I like the steaks sit out for an hour or so. However when I forward sear indoors the steaks always seem to come out tough even if they are medium rare. Does anyone else experience this?

Starting a forward sear with colder steaks should help. If it takes only 5-10 minutes to finish, either the oven is too hot, you left them in the hot cast iron pan, or the steaks were too thin to really get a benefit from two heat cooking. Try putting the steaks in the freezer for an hour instead of on the counter next time.

There is no reason not to reverse sear indoors. Use the same procedure you have perfected outdoors.

That’s what I did wrong for forward searing. I had my steak well close to room temp instead of colder. I’ll have to try it again with colder steaks.

SGH · March 2018

EggObsessed said:
I know we are in the minority here.

Sister, you may be in the minority, but you are certainly not alone. I prefer the forward sear myself. On smaller things, it’s either or for me. However, as the cuts get larger and thicker, this is where the forward sear starts to really pull away in my opinion.
But as you already said above, to each their own.

jtcBoynton · March 2018

Powak said:

jtcBoynton said:

Powak said:

I’ve got tender juicy steaks down to a science with Reverse searing on the BGE. They come out so good this way that I rarely use any other method. Last night Wifey and I wanted some steaks but my workspace was rather muddy by the egg so went back to another alternative method I used indoors with the cast iron pan - forward searing. I get the pan smokin hot with a little oil, brown up the ribeyes real good and finish in the oven for 5-10 minutes depending on thickness. Both methods I like the steaks sit out for an hour or so. However when I forward sear indoors the steaks always seem to come out tough even if they are medium rare. Does anyone else experience this?

Starting a forward sear with colder steaks should help. If it takes only 5-10 minutes to finish, either the oven is too hot, you left them in the hot cast iron pan, or the steaks were too thin to really get a benefit from two heat cooking. Try putting the steaks in the freezer for an hour instead of on the counter next time.

There is no reason not to reverse sear indoors. Use the same procedure you have perfected outdoors.

That’s what I did wrong for forward searing. I had my steak well close to room temp instead of colder. I’ll have to try it again with colder steaks.

You can even start with frozen. Sear while frozen and then finish slowly. Take a bit longer than if thawed, but it works.

Theophan · March 2018

EggObsessed said:

We are true believers in forward searing. We feel like we have much more control over the final temperature...

I was the same way, went for YEARS almost with a chip on my shoulder (I don't mean you do -- just talking about myself) about it. It just seemed so obvious to me that if you cook to the final temperature slowly, you'll have more control, I just thought people who did reverse sear must not be thinking clearly. Boy was I wrong!

THEN I finally tried a reverse sear, and I felt like a fool for not trying it sooner. The BGE takes so very long to cool down from a really hot searing temperature to a good low-and-slow temperature that it's just a pain. And I've found that if I crank the searing temp on the reverse sear up to 600°-650°, I can get a good sear in just 1 minute on each side! Given that the steak cools a little bit, especially on the outside, in the relatively few minutes it takes to crank the fire up to sear, 1 minute on each side just plain will NOT overcook the steak. Here's the last one I took pictures of. I think that's a really good sear, and very little gray meat:

Image: https://us.v-cdn.net/5017260/uploads/editor/57/aq81ssxssj5y.jpg

Powak · March 2018

Theophan said:

EggObsessed said:

We are true believers in forward searing. We feel like we have much more control over the final temperature...

I was the same way, went for YEARS almost with a chip on my shoulder (I don't mean you do -- just talking about myself) about it. It just seemed so obvious to me that if you cook to the final temperature slowly, you'll have more control, I just thought people who did reverse sear must not be thinking clearly. Boy was I wrong!

THEN I finally tried a reverse sear, and I felt like a fool for not trying it sooner. The BGE takes so very long to cool down from a really hot searing temperature to a good low-and-slow temperature that it's just a pain. And I've found that if I crank the searing temp on the reverse sear up to 600°-650°, I can get a good sear in just 1 minute on each side! Given that the steak cools a little bit, especially on the outside, in the relatively few minutes it takes to crank the fire up to sear, 1 minute on each side just plain will NOT overcook the steak. Here's the last one I took pictures of. I think that's a really good sear, and very little gray meat:

Now that’s what I’m talkin about!

Stormbringer · March 2018

Killit_and_Grillit said:
4) My ultimate advice is find the way your wife likes it best and keep perfecting that. Guests leave, kids move out, forum members come and go...but she will be the one who decides how long to wait before calling 911 when the red meat catches up with you. Happy wife, happy life and all.

SWMBO agrees with your sage advice, my friend.

bgebrent · March 2018

Stormbringer said:

Killit_and_Grillit said:
4) My ultimate advice is find the way your wife likes it best and keep perfecting that. Guests leave, kids move out, forum members come and go...but she will be the one who decides how long to wait before calling 911 when the red meat catches up with you. Happy wife, happy life and all.

SWMBO agrees with your sage advice, my friend.

As she should. Beautiful cook.

Eggcelsior · March 2018

SGH said:

EggObsessed said:
I know we are in the minority here.

Sister, you may be in the minority, but you are certainly not alone. I prefer the forward sear myself. On smaller things, it’s either or for me. However, as the cuts get larger and thicker, this is where the forward sear starts to really pull away in my opinion.
But as you already said above, to each their own.

I'm opposite this, especially as the cut gets thicker. I'd like to know your reasoning. Biggest reason I prefer reverse sear is due to the edge to edge doneness and lack of a need to temp the meat - it's already done and I'm just cooking for color, about 90 secs total per side.

Reverse searing vs forward searing

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