Reverse sear question

I’ve always done 250 & pull at 120 IT for the resting portion. 

Oh and let me hijack my own thread with another question. Is it possible to have too high a temp during the sear process on the egg; for example, should I always target ~700, or are there benefits to running it nuclear at say 900 or 1000 degrees?

My dome thermometer broke once and I was about to sear some huge thick rib eyes and for some reason I couldn't get it above 500 degrees and yet the heat still almost knocked me over.  Afterwards I got my infrared thermometer out and checked the temps and it was reading 1200 at the dome and like 1400 on the grates. 

But needless to say those huge rib eyes curled up like a thin strip of bacon and made a bowl shape.  First time I ever saw something like that.  And the meat was like shoe leather. 

After that I make sure I'm not going over 700-750

  

derka123 said:

Oh and let me hijack my own thread with another question. Is it possible to have too high a temp during the sear process on the egg; for example, should I always target ~700, or are there benefits to running it nuclear at say 900 or 1000 degrees?

Not really, but there is a certain temp where you are more burning the outside of the meat than getting a mailliard reaction.  If you look at people that do the cowboy method (directly on hot coals) they are actually exposing the meat to much higher temperatures than that.  It will mostly come down to which temp (and equipment, like cast iron) give you results that you like.

I will say that if you are using any seasoning other than salt, you are probably burning your spices at those super-high temps (over 500).

GoooDawgs said:

@buzd504 so if you add a rub to a reverse seared steak do you put it on AFTER the sear? I go back and forth between doing that and letting the meat rest on the counter with the rub on prior to roasting it, and then knocking the rub that hasn't absorbed off before I go to sear.    What's your method for adding rub? 

Honestly, I don't really like rub on a steak.  I like salt and pepper, and I add the pepper after searing. 


If I were to add rub, I would sear at a lower temperature (and pull earlier from the initial cook)/

You should consider SV cooking.

blind99 said:

bgebrent said:

You should consider SV cooking.

@bgebrent what’s that?

SV stands for Sucking down Vodka whilst you cook your food.  Used to be known as SDV.  Youngsters today have a different lingo.

derka123 said:

Are there pros/cons to during the first phase of the reverse sear at different temps. For example, does 200 degrees to an internal temp of 125 produce better results than 300 degrees to 125?

YES.  The purpose of the low temp portion of the cook is to get a uniform doneness on the inside of the meat.  Higher temps create internal temp gradients.  

derka123 said:

Oh and let me hijack my own thread with another question. Is it possible to have too high a temp during the sear process on the egg; for example, should I always target ~700, or are there benefits to running it nuclear at say 900 or 1000 degrees?

Not really.  With higher temps the time needed is shorter. Dome temp isn't really what is important. You need a lot of radiant heat hitting the surface of the meat.  You need a good amount of fully involved charcoal with the meat down close to the coals.  The air temp up in the dome isn't what is searing the meat. You can get plenty of radiant heat next to the coals long before the dome temp goes nuclear.

StillH2OEgger said:

I can get wall-to-wall pink at 250 so I've never seen a reason to try another temp for the first part of the cook. Having said that, if time is an issue I'm you can get reasonably good results at a higher temp. Also, it always seems to be a badge of honor to sear at the highest temp possible, but you can get a great crust at 500-550 degrees.

This. 250 until 115-120 IT, rest for 10 minutes while the egg gets hot, then sear.

200-250 until 120, rest.  Like brisket, searing is overrated.

Focker said:

200-250 until 120, rest.  Like brisket, searing is overrated.

What did you use for cooking this?   Looks amazing.