New method for steaks

IMO the reverse sear works best on thicker cuts.  

I think the bottom line is theory vs. actual real-world experience.  In other words, what matters is whether YOU like the end result of different approaches.  It's worth trying different ways to see what you like best.

The two things that suggest that I, myself, wouldn't like the shut down and dwell method are (a) I've read people convincingly (to me) claiming that doing that produces a different kind of smoke than that of an actively burning fire, a bad tasting smoke from a choked fire, and (b) that this approach is more likely to lead to a layer of gray, overcooked meat on the outside.

For me, getting rid of as much as possible of that gray layer of dry, overcooked beef isn't just appearance for a picture, it has everything to do with taste and texture.  For me, gray beef is dry and tastes kind of liver-ey.  It's just unpleasant.  I like steaks darkly seared on the outside but as uniformly pink as possible on the inside, because that gives me the best texture and the best flavor, at least for my own taste.  

Trying it the way you describe involves a less hot sear, which means searing it will take longer, so it will cook (to gray) a thicker layer of meat, plus the non-sear, lower temp cook will be at a higher temp than the low-and-slow part of a reverse sear, so again, it seems inevitable to me that there will be a thicker layer of gray steak.

But again the bottom line really is whether YOU like what you're cooking or  not.  So by all means, try different approaches and do what works for you!!!

I’m wondering if this could be simulated on the egg with the grate at fire ring height and the temp around 450-500?


I cook steaks pretty close to this all the time. Lid open, vent open 1 1/2 - 2 mins per side. Lid closed, vent open 10 mins total cook time. And plenty of flipping during that last 6-7 mins after the lid has been closed. 

On my mini max these times are reduced due to the proximity of the grid to the charcoal. 

Give it a shot. If it sucks go back to what works for your household...

A good dry brine on the counter for an hour or so.  Cook hot as hell 90sec rotate. 90sec. Flip.  Repeat. 

My go to  works for me... on thick steaks I take them out of fridge for at least an hour before putting on egg... I go raised direct at about 500 and flip two or three times and pull at 130 internal... very simple process and always works.. 

SonVolt said:

I've yet to see a pic of a Caveman steak with a good sear. Someone post a shot that isn't splotchy grey with random burnt spots and prove me wrong. 

I want to try Caveman... however my SWMBO would have to be nowhere in sight.....

I’m really missing backinthebluegrass   He would have loved this thread.  

SonVolt said:

I've yet to see a pic of a Caveman steak with a good sear. Someone post a shot that isn't splotchy grey with random burnt spots and prove me wrong. 

How’s how’s this?

@SonVolt - I don't save pics (and any I take are of poor quality) but with a good bed of glowing hot lump you get the char every time.  You should try it once and then you will have your own data point.  The lump is burning in the 1200-1300*F range.  

Anne likes her steak well done (slightly pink is OK, not bloody). Reverse sear allows me to get that done without the bootleather grey meat, but still charred on the outside. I like my steak rare, so it depends on the thickness of the meat. I still use RS for a thick steak, but straight to sear for a couple of minutes works well for a thinner piece of meat. RS is hard to beat for thick cuts / more done meat.