J Grotz
TVWBB Wizard
There’s a big discussion going on about reverse searing in the grilling forum. I love the reverse sear so I thought I would share my only cook of the long weekend. It’s a choice boneless ribeye from Costco. I bought a ribeye roast and cut it into steaks and froze them a few months ago
There’s a full chimney of K Pro under the ear of corn. The indirect side was at about 400.
About 15 minutes later, it was at an internal temp of 110. I took it off the grill and let it rest while the wife and I split the ear of corn. During the rest (outside next to the grill in 100+ heat) the internal temp rose to 123.
I then seared it over direct high heat. My grill has a movable coal bed, so I raised the coals within an inch of the grate. I seared it one minute on each side. I forgot to take a pic of the steak before I cut it up and topped it with bleu cheese. It had a really nice crust.
What I like about the reverse sear is that there’s no grey band around the outside. It is almost sous vide like. With a remote thermometer like Thermoworks Smoke, the reverse sear is easy.
There’s a full chimney of K Pro under the ear of corn. The indirect side was at about 400.
About 15 minutes later, it was at an internal temp of 110. I took it off the grill and let it rest while the wife and I split the ear of corn. During the rest (outside next to the grill in 100+ heat) the internal temp rose to 123.
I then seared it over direct high heat. My grill has a movable coal bed, so I raised the coals within an inch of the grate. I seared it one minute on each side. I forgot to take a pic of the steak before I cut it up and topped it with bleu cheese. It had a really nice crust.
What I like about the reverse sear is that there’s no grey band around the outside. It is almost sous vide like. With a remote thermometer like Thermoworks Smoke, the reverse sear is easy.
(even if this is a Webercentric forum)
