I have been doing a Reverse Sear on my Steaks for awhile now and try to do one at least once a week and I don't want to start a new thread every time I smoke one so I thought I would start this for all of us to participate in and enjoy. I welcome everyone who loves a Reverse Sear to post in this thread. It doesn't even have to be a Steak, anything you smoke low and finish on a very hot grill will fit right in. Just one rule, if you post Q-view then tell us your methods and techniques to include equipment used, wood types, temperatures, ect. We can all learn from each other to try new things and perfect our Reverse Sear!
I think one of the best things I have learned to do with my smoker is the Reverse Sear. These have been the best Steaks I have ever had though I have never had a real dry-aged steak or a sous-vide and would love to taste them sometime. After doing several of these I have my technique dialed in for my taste. I find a Steak that is at least 1 1/2" thick, I don't think this would work too good with a thin Steak and I sprinkle a little Spicy Montreal Steak Seasoning on it.I use a GOSM Widebody with an External Fire Box (EFB) mod so that I can use an AMNPS. I also use a CharBroil 4 burner gas grill. I heat my smoker to 215* and get the AMNPS ready, I fill a little less than 1 row with Pitmaster's Choice Pellets and light both ends. Since the Steak is only going to get less than an hour of smoke I want to put a lot to it. I like a lot of smoke and since I think I'm immune to it now I can pour it to it. I smoke at 215* between 45 minutes and 1 hour, depends on the Steak. After about 30 minutes I fire up the grill on high taking it to 500*+. When the Steak reaches 110* IT I throw it on the grill for 1 minute 20 seconds per side. I will rotate it at about 30 seconds just to give it a good cross-hatched look to it. I like my steak right between rare and med-rare and this method gets it right where I love it every time.
I stopped at the store today and they had Filet Mignon on sale for $2/lb less than the T-bones and Strips so I picked out 2 nice looking ones and they weighed in right at 18oz.
Here's a 27oz T-Bone I did awhile back. It didn't look that big in the butcher case until she threw it on the scale but it was the best looking steak they had. I thought I would just eat half of it and have the other half for lunch the next day but it was soooo goooood I couldn't stop eating and all of a sudden it was gone:
OK now it's your turn, show me what you got and tell me how you did it so I can take what I think is perfect and make it even better!