REVERSE SEAR

Discussion in 'Beef' started by marcopolo, Jul 31, 2013.

  1. marcopolo

    marcopolo Newbie

    Hello,

    Can anyone either explain to me what is a "reverse sear" or point me in the direction where I can educate myself about this technique, please ?   Sounds interesting, and I'd like to learn more.

    Thanks in advance...marco
     
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hi Marco.

    Reverse Sear steaks are the bomb!  Basically, its smoking at low and slow temps until the meat reaches near your preferred doneness...I like medium so I smoke until an IT of about 135-140*.  Then throw them on a real hot grill for a couple minutes on each side...just long enough to put a good sear.

    Here are 3 threads I've posted of reverse sears:

    http://www.smokingmeatforums.com/t/142695/ribeye-steak-and-taters

    http://www.smokingmeatforums.com/t/140575/reds-reverse-sear-ribeyes-1st-on-the-new-pellet-pit

    http://www.smokingmeatforums.com/t/138898/reverse-seared-ribeyes-for-easter-w-qview

    Red
     
  3. marcopolo

    marcopolo Newbie

    Thanks, Red !

    This sounds like a great technique, and I'm looking forward to giving it a try !

    Once again, I appreciate your help !
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Reverse sear doesn't only apply to cuts of beef either. you can reverse sear pork chops, chicken, tuna to name a few others.
     

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