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REVERSE SEAR

post #1 of 4
Thread Starter 

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

post #2 of 4

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

post #3 of 4
Thread Starter 

Thanks, Red !

 

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

 

Once again, I appreciate your help !

post #4 of 4

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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