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post #1 of 4
Thread Starter 


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:









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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