Dustin Dorsey
TVWBB Hall of Fame
The last couple of times I've cooked steaks I've tried the reverse sear. I've also in both cases overcooked my steaks to medium well to well done. These steaks were about 1 inch think maybe, so that may be on the thin side. The first I cooked to an internal temp of 125 (on accident my lovely igrill2 lost connection and I didn't realize it. Why they don't have an alarm for that I can't on my life figure out). The 2nd time I did 115. One steak came out ok, the other was badly over cooked by the time I did a 2 minute sear on each side, lid open. The difference is one had a longer rest before I seared them. My problem with this method, is that it's almost completely guesswork trying to figure out a good internal temp to come out medium rare. It depends on steak thickness, did you rest in the middle, how hot is your fire, etc. Front searing steaks is almost idiot proof with a thermapen. Even then though, there is some guesswork on final temp vs doneness.
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