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Is a Reverse Sear really worth it?
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TEXASBGE2018
Posts: 3,831
I've been searching through posts about Reverse Searing this morning and everyone says that it makes steaks taste so good but my question is: What makes it so much better than me cooking my steaks at 600 for 2min per side for a nice medium rare? I would think naturally it makes the cooking process take 5 times longer. If its so amazing why do I not hear about high end steak houses doing it? They do however cook under 600-1000 degree broilers which is essentially the same as what I do on the egg so what gives? What makes Reverse searing sooo amazing? Is this just some cooking fad? Convince me!!!
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
Comments
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it's a method, people have opinions, go with what you like.
done well, it minimizes the wellness gradient of a steak so you get more edge to edge consistency and it maximizes the exterior crust for me, it also gives me more control with thick cuts to get the wellness I want vs over or undershooting - the window is larger when you're cooking slowly
and beer time.
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It's just another technique, there's nothing magical about it and a lot of the "best ever" comments you're reading are peppered with hyperbole, so take most of what you're reading with a grain of salt. With that said, it's still a legit technique.
So here's what makes RS unique... by heating up a steak slowly you have ---
1) less chance of screwing it up by overcooking because the whole process is slower
2) less moisture loss because the lower gentler heat contracts the muscle fibers less so in theory you have a more juicy steak
3) no need to let your steak rest because as stated in #2 you're not squeezing the muscle fibers as much during cooking so you can dig right in while the steak is hottest
4) After a long slow cook the surface of the steak has lost a lot of moisture and that dry surface will sear/brown much faster & deeper than a raw steak without the risk of overcooking. You'll get less of a gradient of over-cooked edge spilling into the center and more a uniform medium-rare (or whatever temp you're shooting for) from edge to edge.If its so amazing why do I not hear about high end steak houses doing it?They do, if they're using Souse Vide. Same thing but in a wet environment. Those that don't use SV don't reverse sear because like you said, it takes 5x longer. They ain't got time for that.They do however cook under 600-1000 degree broilers which is essentially the same as what I do on the egg
You absolutely do not get the same results on your BGE that a high-end restaurant can achieve on a 1,800F overhead broiler. You may be thinking you're close, but you're not even in the same ballpark flavor-wise. Overhead broiling and cooking over coal produce different results and I'd pick a custom high-end broiler over all steak cookery techniques every time. The problem is there's really no good home option for those appliances.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
Excellent answer Son Volt.
Edit: You make great music too!
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Also with the slower cooking up front it gives the egg more time to "flavor" the steak with smoking wood or just the natural grill taste. I have tried the same technique using a Sous Vide on for the long slow process and the steak in my opinion has much less flavor than a traditional reverse sear. Give the RS a try and if it adds nothing to your favorite way of cooking steak then go back to the way you have always done it.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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TEXASBGE2018 said:I've been searching through posts about Reverse Searing this morning and everyone says that it makes steaks taste so good but my question is: What makes it so much better than me cooking my steaks at 600 for 2min per side for a nice medium rare? I would think naturally it makes the cooking process take 5 times longer. If its so amazing why do I not hear about high end steak houses doing it? They do however cook under 600-1000 degree broilers which is essentially the same as what I do on the egg so what gives? What makes Reverse searing sooo amazing? Is this just some cooking fad? Convince me!!!
Don't overthink it. It's your food, cook in how you like.
In general, Reverse Sear is a way to ensure proper IT on thick steaks. Personally, I rarely Reverse Sear if the steak is < 1.5". On thin steaks, there just isn't a need for it.
XL & MM BGE, 36" Blackstone - Newport News, VA -
You pick up some smoke with a RS. Hot and fast you pick up zero."I've made a note never to piss you two off." - Stike
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I use the egg for a reverse sear only when cooking a large piece of meat, especially my 3" top sirloin. I like the smoke in that. I'm not crazy about a strip or filet with smoky flavors so I use my kettle for that.
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I don't like smoke on my steaks either. I want pure unadulterated beef flavor.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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One benefit I forgot to mention... it's great for dinner parties when you want a bit of a grace period. You can reverse sear the steaks until you've reached the desired temp, then keep them covered in foil for almost an hour while you hang with your guests. Then when you're ready to sit down and eat you can quickly sear them off and plate 'em. Sometimes I get ill when I've cooked the perfect steak and some assshole has wandered off flirting with the neighbor's wife while his perfectly cooked steak is getting cold.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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Dobie said:Not worth it for 1/2 inch steaksLarge Egg, PGS A40 gasser.
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1voyager said:Dobie said:Not worth it for 1/2 inch steaks
I don't want to get that mess started again because I think this thread could be of benefit to someone later in the search function (So no Buffalo Callings please) however, funny enough I did hear on the radio this morning the guys on the show talking about how the Dollar Stores around here had Ribeye steaks on sale for $1 each recently. They happened to mention that they were 1/2" or maybe even 1/4" thick. hahahaRockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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Reverse sear also adds a more consistent crust, using cast iron to finish, than a flip-flip-flip at high heat over a grid. At least in my experience that's been the case. I was a high heat guy and now am all RS, all the time. But YMMV and I have zero need to convince anyone of anything -- do what works for you and enjoy the ride. It's all good!It's a 302 thing . . .
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One way to get a very hot sear is to go cavemen for the finish. Just get the lava flowing and toss right on the coals. Flip to another section of the lava and finished. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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So do most of you use the Platesetter for the low and then remove it and crank it up for the sear or do most of you do what @Theophan does and just close down the vents for the low and then take the steak off for a few and get to searing temps? Does it even matter which way?
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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I sous vide steaks then sear on cast iron.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
I like reverse sear for thicker cuts where you get the benefit of a nice even cook through the meat without over cooking the outer portion. Always do the slow cook indirect, works well with a half stone on the XL to avoid having to remove the hot platesetter to finish.
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I'm wondering too if you could somehow (in order to get the smokey flavor for the sear) Sous Vide the steak, then crank the egg to 600-700 and just before searing throw wood chips on the lump or would that give you too much of the white bad smoke and still not enough good smoke penetration on the crust.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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The deciding factor is definitely the steak thickness. Takes the guess work out of cook temp and like said above there is less or no gradient. Just beautiful Med-Rare from edge to edge sandwiched between two well seared crusts. Oh and it helps render the fat too! Typically with a ribeye or strip there are always a few bites of fat that never get finished with a fast/hot cook. Not with reverse sear, every bite is relished.Kansas City, KansasSecond hand Medium BGE, Second hand Black Kamado Joe Classic, Second hand Weber Kettle, Second hand Weber Smokey Mountain
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You could do that, but I think if I wanted smoke I'd just do it all on the Egg.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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I did some Filets recently & did the sear on a Himalayan Salt block. Also did a Tritip last weekend & I’ll be using Reverse sear on those almost exclusively now.
Tyler, TX XL BGE 2016, KJ Classic 2019, MES, 18.5 WSM, Akorn Jr, 36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB, FB 300, Thermapen -
tenpenny_05 said:The deciding factor is definitely the steak thickness. Takes the guess work out of cook temp and like said above there is less or no gradient. Just beautiful Med-Rare from edge to edge sandwiched between two well seared crusts. Oh and it helps render the fat too! Typically with a ribeye or strip there are always a few bites of fat that never get finished with a fast/hot cook. Not with reverse sear, every bite is relished.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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lousubcap said:One way to get a very hot sear is to go cavemen for the finish. Just get the lava flowing and toss right on the coals. Flip to another section of the lava and finished. FWIW-
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tenpenny_05 said:The deciding factor is definitely the steak thickness. Takes the guess work out of cook temp and like said above there is less or no gradient. Just beautiful Med-Rare from edge to edge sandwiched between two well seared crusts. Oh and it helps render the fat too! Typically with a ribeye or strip there are always a few bites of fat that never get finished with a fast/hot cook. Not with reverse sear, every bite is relished.Kansas City, KansasSecond hand Medium BGE, Second hand Black Kamado Joe Classic, Second hand Weber Kettle, Second hand Weber Smokey Mountain
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https://youtu.be/FjSc6YK3dq4
The results might surprise you ... comparing a 250 steak to a 900 charcoal sear -
tenpenny_05 said:Oh and it helps render the fat too! Typically with a ribeye or strip there are always a few bites of fat that never get finished with a fast/hot cook. Not with reverse sear, every bite is relished.
That's another really good point. Fat rendering is a product of time + temp so the longer you take bringing it up to temp the more succulent and juicy a fatty ribeye will seem.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
TEXASBGE2018 said:I've been searching through posts about Reverse Searing this morning and everyone says that it makes steaks taste so good but my question is: What makes it so much better than me cooking my steaks at 600 for 2min per side for a nice medium rare?...
- I usually sear only for 1 minute at 600° or so, and doing it twice as long makes it probable that you have at least a little bit more gray meat under the seared surface.
- If grilling it for 4 minutes makes it medium rare, it cannot be a very thick steak, and that may be the biggest difference. If it's thinner than 1", I never reverse sear. It's not worth it! If it's a nice, thick 1.5-2" steak, I'll reverse sear it. If it's thinner than an inch, I do it your way.
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Help me with this, please. I sear for 1 minute a side at 600°-650°. If they're searing THREE TIMES HOTTER than that, there are only two possibilities: either they're charring the steak more, so the "flavor" you're talking about is mostly how much of the surface is actually burned, not seared, or they're searing it much less long than I am, but achieving a similar result. Here's a steak I reverse seared:SonVolt said:... You absolutely do not get the same results on your BGE that a high-end restaurant can achieve on a 1,800F overhead broiler. You may be thinking you're close, but you're not even in the same ballpark flavor-wise.
I wouldn't want it any more seared than that -- any more and it would be burned on the outside. And there's only a very thin layer of gray meat under the sear. What do you think is making a flavor difference with an 1800° sear, then? Blacker sear? Even smaller gray area?
I've never had a steak in a restaurant that is as good as the ones I cook at home. But I've never been to the great steak restaurants in NYC, for example. My guess is that if their steaks really taste better, it's because they've got better meat than I have, not their 1800° broiler. The main cooking is done in their oven, not the broiler.
Maybe I'm wrong, but what am I wrong about, exactly? -
I try and get a few layers of flavour
- slow cook to get an SV like consistency but with all the wood / charcoal flavour
- high temp fire charcoal sear for great colour and carmelizarion
- garlic, butter and thyme
- salt
to do this, I sear first for just a min per side. Remove and cool down the egg. Put back on at 300-350 and brush on melted butter mix until finished.
Rest, adding finishing salt and then serve. It’s awesome
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