Go | New | Find | Notify | Tools | Reply | |
Semper Fi - 1775 |
- Rubbed Garlic and salt into both sides of meat and put on wire cooling rack. - Let steak rest on counter for hour and half - Bake for about 25 minutes on indirect heat of about 225 - Goal is internal temp of about 110 degrees - Pull from Grill and permit to rest while heat is cranked up to about 500 degrees - Sear both sides for 60 seconds - Pull and enjoy    ___________________________ All it takes...is all you got. ____________________________ For those who have fought for it, Freedom has a flavor the protected will never know ΜΟΛΩΝ ΛΑΒΕ | ||
|
I will get by |
Going to have to try that soon. Thanks for the details... and enjoy! Do not necessarily attribute someone's nasty or inappropriate actions as intended when it may be explained by ignorance or stupidity. | |||
|
Baroque Bloke |
Looks delicious! I'm puzzled by the term "reverse sear" though. Serious about crackers | |||
|
Ammoholic |
I highly recommend it. Here's a good video on it. I use grill vs oven/pan, same concept though. Link to original video: https://youtu.be/GZ4xl7XJM08 Jesse Sic Semper Tyrannis | |||
|
Member |
Reverse sear means you sear the meat after cooking to your desired temp rather than the traditional sear first then cook. This is how I usually do it. I smoke at 250 first then sear at the end to get the nice caramelization and char flavor. There is ample evidence to show that searing first does not lock in juices as popularly believed. That is one nice looking rib eye Ronin. Excellent choice on spices and technique! I did a couple of flank steaks last night for fajitas. Marinated in Mojo and smoked at 250 for about 45 minutes then sear on a open wood fire to finish. Turned out perfect. "Fixed fortifications are monuments to mans stupidity" - George S. Patton | |||
|
quarter MOA visionary |
Reverse seared (as I do for almost all steaks) a couple of Porterhouses on the Big Green Egg last night too. Came out spectacular as well. No pics this here but trust me ~ reverse sear works! A couple of tips > always turn it on the side and sear through some fat and ALWAYS show us a pic of the steak after cutting through it.  | |||
|
| Crusty old curmudgeon  |
I reverse sear all steaks on the Weber. Here is a photo of a couple of them finishing up last week.  Jim ________________________ "If you can't be a good example, then you'll have to be a horrible warning" -Catherine Aird | |||
|
Member |
This is how a lot of steak houses get perfectly done steaks for you. They bring it up to temperature in a sous vide generally to rare, and can leave it there all day. Then when ordered, they'll throw it under the salamander for long enough to sear and bring it up to the ordered temperature. | |||
|
| Powered by Social Strata |
 | Please Wait. Your request is being processed... |
|
© SIGforum 2024