Reverse sear

[bowhnter]

I am seeing reference to several people using the reverse sear method for steaks, cooking indirect at first and searing over high heat at the end.

I know Surfinsapo does, but how many others use this method?

Does it work just as well for meats like chops and chicken?

[ChileFarmer]

I haven't tried it yet. But I would want to know is the reverse sear any better than just grilling. Is it worth the extra effort? CF

[Kalrog]

I prefer it that way. One of the big reasons is that I like my steak medium rare and my wife likes hers well done. That means I can set her's on the grill (indirect) for 10 minutes before mine goes one. Then sear at the same time and they are both done to perfection without one resting more than the other.

The other reason I like it is that it destroys fewer cells and I end up with a more tender piece of meat. I do it this way whenever I can (but keep in mind that if you are cooking inside you can't do it this way unless you want to dirty 2 skillets because there will be too much juice to sear at the end).

[bowhnter]

I haven't tried it yet. But I would want to know is the reverse sear any better than just grilling. Is it worth the extra effort? CF

I hear it is. I am going to try it on some pork chops and chicken breasts tonight.

[OSD]

It works best on thicker cuts of meat. Thinner cuts of meat don't really benefit from cooking this way. Because the sear part of the cook can overcook the meat. The penetration of the heat from searing will go too deep into the meat and cause overcooking. Thin cuts or quick cooking cuts work best done the traditional way.

[ChileFarmer]

OK, I am convinced. I will be trying it. I know I will like it anyway. CF

[bowhnter]

The pork chops I had were too thin to try, but the chicken breasts were pretty thick and turned out nice and moist.

More testing is in order, especially on the next steaks.

[xxfubarxx]

Thats the way Alton Brown did his rib roast the other night. 200 degrees till 128-138 or so then 500 degrees for 15 mins.

[Finney]

I've been using this method for more than a couple of years now and it works great.
Cooks Illustrated and America's Test Kitchen recently proved out the method as the best way to cook a steak using an oven and a cast iron skillet.

[TX Sandman]

Howdy, Finney! Glad to meet ya!

[nascarchuck]

I've been using this method for more than a couple of years now and it works great.
Cooks Illustrated and America's Test Kitchen recently proved out the method as the best way to cook a steak using an oven and a cast iron skillet.

Welcome back Finney... I thought that the cat got your tongue...

[Larry Wolfe]

As Jim stated the Reverse Sear Method works great on thicker cuts and it works equally well on not only beef but pork and poultry. Finney enlightened me on this method awhile back and it's the only way I cook a thicker cut of meat now.

Here's some pic's things I've cooked using this method. Basically all you want to do is cook the roast between 250-275* until it hits around 100* internal temp. Then you want to finish it with a good sear until your about 5* from your finish temp. Then tent with foil and rest and it will finish the remaining 5*.

These pic's are of a London Broil we cooked at SOTB. It was rubbed down with WRB and cooked indirect on the raised grate (on the left) until it hit 100*, then finished on the bottom grate (on the left) until it hit 120*-125*. It rested for about 15 minutes then sliced. Notice the uniform rareness, versus grey bands around the outter parts of the meat and then rare in "just" the center grilling the conventional method. Also notice the moisture from this very lean cut of meat. That's all of the natural juices.




Seasoned the LB with Wolfe Rub Bold, then cooked using the "Reverse Sear Method" (cook indirect @ 250* until meat hits 100* then sear to desired finish temp). Also tossed some sweet potato slices in EVOO and seasoned with Wolfe Rub Original. Next was baby zuchini halves and red onion drizzled with EVOO and Dizzy Pig Shakin the Tree. Grilled everything until tender.



Pit Beef

[bowhnter]

OK, Larry...heading off to get me a tri-tip

[Larry Wolfe]

OK, Larry...heading off to get me a tri-tip

In that case I'm heading to your house for dinner!!!

[SteerCrazy]

I think Larry was the one who invented the reverse sear method