First attempt at reverse sear


 
MattP

MattP

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I really had no intention of grilling for a third night in a row. Then after work I stopped at the meat market to get a packer brisket for Memorial Day, and I saw these two tasty looking ribeyes just staring at me!

Waiting to go, seasoned with just some crushed black pepper and sea salt:
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Starting the indirect heat cook:
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Looks to be about time to pull off for a couple of minutes, prior to starting the sear:
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Starting the sear:
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Flipped and finishing the sear:
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Finished product:
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Takeaway notes/thoughts...

Was planning for the steaks to be medium, they turned out closer to well-- should have shortened the cook, apparently. That notwithstanding, they were still pretty juicy, and very good tasting!
 
I should be clear-- the steaks tasted very good, no complaints from me or my wife, just had to remark that I accidentally did them a little bit more than I would normally try for.
 
MattP said:
I should be clear-- the steaks tasted very good, no complaints from me or my wife, just had to remark that I accidentally did them a little bit more than I would normally try for.
Click to expand...

Noticed that, at least for my tastes. It's better than brown and dry all the way through. Please never ask me how I know this.
 
Matt,
First, it looks great and I'll bet it tasted great. Secondly, that is exactly how my wife likes them. I may like them less well done for I sure would not turn it down.
Great cook!!
 
Yes sure maybe a little too much done BUT if you ask me- hey do u want this steak-I would totaly LOVE to have some of that =)
Great job, looks fantastic.

Peter
 
The thickness of the steak isent the real problem. I guess you cooked em on to high heat(indirect) best is smoke temps 225f. The genteler the steaks are cooked the more from edge to edge perfect the steak will be,and the internal rise will be smaller during the rest aswell. After this slam em on a inferno hot grill to create some Crust.

I bet they were juicy though!
 
Great first cook. I overcooked mine the first time or two I did the reverse, then I realized that I really had to take the internal temp along the way, and cook thicker steaks. I found that I needed to start the sear no later than 15 degrees from my final goal..........................d
 
Wolgast said:
The thickness of the steak isent the real problem. I guess you cooked em on to high heat(indirect) best is smoke temps 225f. The genteler the steaks are cooked the more from edge to edge perfect the steak will be,and the internal rise will be smaller during the rest aswell. After this slam em on a inferno hot grill to create some Crust.

I bet they were juicy though!
Click to expand...

Yeah, I also wondered about my overall cooking temp. The Performer was at about 500 all the way through the cook, even when I was doing the indirect at the start. I'll cut back on the number of coals the next time I do steaks like this.

David said:
Great first cook. I overcooked mine the first time or two I did the reverse, then I realized that I really had to take the internal temp along the way, and cook thicker steaks. I found that I needed to start the sear no later than 15 degrees from my final goal..........................d
Click to expand...

I'm a little guilty of not trusting my instant-read thermometer-- poked it in and it said they were about 15 degrees from my desired temp, thought to myself, "No way, that seems a bit quick to get there," and left them on for a little bit longer.
 
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