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Is a Reverse Sear really worth it?

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Comments

  • dmchicago
    dmchicago Posts: 4,519
    SonVolt said:
    thetrim said:
    I had some 1/2" select sirloins that I picked up from the Piggly Wiggly.  They didn't take to the reverse sear quite as nice.  I wish I just seared them straight away.  Either way, our AA meeting still went OK.  We even had one feller that accepted Jesus that night.  I don't want to say that for sure it was my steaks that did it, but....

    Which fine sauce you pair them steaks with, ketchup or ranch? Crown with a pat of margerine maybe?
    I'm pretty sure you mean a "pad" of margarine. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • gonepostal
    gonepostal Posts: 722
    Willing to give RS another try. More of a hot/fast steak guy and happy with the outcome. And usually get the desired end to end color i'm looking for. Tried RS once or twice early on and wasn't that impressed. The wife wasn't either. Would be curious to see the outcome now with a few more years of experience under my belt...
    Wetumpka, Alabama
    LBGE and MM
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  • nolaegghead
    nolaegghead Posts: 42,109
    dmchicago said:
    SonVolt said:
    thetrim said:
    I had some 1/2" select sirloins that I picked up from the Piggly Wiggly.  They didn't take to the reverse sear quite as nice.  I wish I just seared them straight away.  Either way, our AA meeting still went OK.  We even had one feller that accepted Jesus that night.  I don't want to say that for sure it was my steaks that did it, but....

    Which fine sauce you pair them steaks with, ketchup or ranch? Crown with a pat of margerine maybe?
    I'm pretty sure you mean a "pad" of margarine. 
    Pat is right.  "Margarine" is wrong.  Which makes both of you half wrong.  Kiss and make up.
    ______________________________________________
    I love lamp..
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  • lousubcap
    lousubcap Posts: 36,755
    @gonepostal -it's all about the thickness, length be da-ned.  ;)  Always fun to experiment on the BGE.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • bgebrent
    bgebrent Posts: 19,636
    Yes
    Sandy Springs & Dawsonville Ga
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  • nolaegghead
    nolaegghead Posts: 42,109
    lousubcap said:
    @gonepostal -it's all about the thickness, length be da-ned.  ;)  Always fun to experiment on the BGE.  
    Frank, I respect you even more (like that was possible) now knowing you read glamour.   You are truly a renaissance man.


    ______________________________________________
    I love lamp..
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  • gonepostal
    gonepostal Posts: 722
    nolaegghead said:
    lousubcap said:
    @gonepostal -it's all about the thickness, length be da-ned.  ;)  Always fun to experiment on the BGE.  
    Frank, I respect you even more (like that was possible) now knowing you read glamour.   You are truly a renaissance man.


    Very good article. I agree 100%
    Wetumpka, Alabama
    LBGE and MM
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  • KennyLee
    KennyLee Posts: 806
    edited June 2018

    I usually cook filets and only do them reverse sear now.  And here's why.

    Before when I just went high heat, it was too inconsistent.  Same amount of time and same temp and not done enough one time and too done the next and perfect the next.  Often too charred on the outside and not cooked to desired doneness/temp on the inside.  With RS, it seems to simplify things and takes the guesswork out as far as all the variables that go along with the cook.  But again, we usually go with the filets that are pretty thick cuts too.

    YMMV, but that's just been my experience with steaks and has been easily worth a little extra effort.   

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

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  • SonVolt
    SonVolt Posts: 3,316
    edited June 2018
    dmchicago said:
    SonVolt said:
    thetrim said:
    I had some 1/2" select sirloins that I picked up from the Piggly Wiggly.  They didn't take to the reverse sear quite as nice.  I wish I just seared them straight away.  Either way, our AA meeting still went OK.  We even had one feller that accepted Jesus that night.  I don't want to say that for sure it was my steaks that did it, but....

    Which fine sauce you pair them steaks with, ketchup or ranch? Crown with a pat of margerine maybe?
    I'm pretty sure you mean a "pad" of margarine. 

    No? 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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