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
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: