The Texas BBQ Forum

Picked up a couple of 1 3/4" sirloin center cuts and decided to do my first ever Reverse Sear Steak and I'm glad I did. I must give credit to Capt'n and Counselor for the inspiration to even try this and an extra thanks to Counselor for turning me onto a Maverick 73 and also suggesting I leave the lid up during the hot sear. Sometimes it takes a while for things to absorb into my Old Parts.

Fell in love with these bad boys the minute I spied them in the Case. Of course the seasoning was none other than my go to fav - - Suckle Busters Campfire Steak Seasoning.

The set up was indirect on the kettle until I.T. was 120 - - - I was pacing the concrete like an expectant Pappy but it was time well spent.


Then, WITH THE LID OPEN, I did the Sear to both sides.

Pulled, rested and Plated with the usual. Dang that was a lot of food

Great cook Emm!

Nice looking Hunk O Cow!

Reverse sear is definitely worth it with the right cut of meat and enough time


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Almost done enough too.

That's a fine look'in steak right there for sure.

I was concerned about the possible lack of moisture (juiciness) but that was not a problem. It couldn't have been better (altho some Yankee Texans may disagree)

It looks just right to me!

I could go for one of these right now! Great looking steak!

thank Y'all, it was a follow the leader thing that went right

Great looking plate, sides look so yummy.

Russ

GOOOOOOOAAAAALLLLLL!