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Thread: Sear or Reverse Sear - what do you prefer?

  1. #1
    TVWBB Diamond Member Robert-R's Avatar
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    Sear or Reverse Sear - what do you prefer?

    Hello Jamie,

    I'm a fool for reverse searing. It has never let me down.

    However, I'm curious as to what you prefer & why.
    Or if there are situations when one works better than the other.

    Thank you,
    robert-r
    18.5 & 14.5 WSMs, 26.5 XL, (2) 22.5 Performers, JJ, SJ, Roti Rings, Stackers, Genesis 330, OKJ Highland & Al Pastor Cooker

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    TVWBB Super Fan Jamie Purviance's Avatar
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    Far be it from this fool to get in the way of you and reverse searing. I like it too. I tend to use it most often for big cuts of meat, like 2-inch t-bones and whole beef tenderloins. For me the big advantage is a wide swath of even doneness from edge to edge. As you know, the reverse sear technique avoids a wide band of overcooked meat around the perimeter, which is what you get with a heavy sear. On the other hand, a heavy sear can taste so bloody good, especially on a rich steak like ribeye. Even with the top and bottom are a little overcooked, there are still juicy and fabulous. So I tend to use the reverse sear on leaner cuts and bigger cuts of meat. Thanks for the question, Robert!

  3. #3
    TVWBB Diamond Member Robert-R's Avatar
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    Thanks, Jamie.

    Your reply is much appreciated.
    Clears things up for me.
    18.5 & 14.5 WSMs, 26.5 XL, (2) 22.5 Performers, JJ, SJ, Roti Rings, Stackers, Genesis 330, OKJ Highland & Al Pastor Cooker

  4. #4
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    I sear and then finish on indirect heat.
    Bill: WSM 22.5 BBQ Guru DigiQ DX2 : Maverick ET-733 : BHG Gas Grill: His & Hers John Deere Lawn Tractors

  5. #5
    TVWBB Super Fan Jamie Purviance's Avatar
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    I've been using that technique for years, Bill, and I go back to it often.

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