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Reverse Sear Explained Video

post #1 of 17
Thread Starter 
So someone shared this video on my Facebook and it seems to be a good explanation of what happens and why it is a better way to cook a steak.

I am sorry if I broke a rule, but it is the best explanation i have ever seen.
post #2 of 17
thanks bub... I like their explanation ...
post #3 of 17
I remember watching this about a year ago on YouTube.
It's a good video.

=Martin=
post #4 of 17
Thread Starter 
I have been trying to explain to my peers on why I like this method so much, they like the results, but i never had a clear way to put it. Ive done the demos side by side, but I just could not get them to get it. Some are too old school I guess.
post #5 of 17

I had seen this before but thanks for sharing.

Happy smoken.

David

post #6 of 17

I don't want to spam with links either, but this link goes along nicely with first post.

  This is a side by side comparison of sear first, vs. reverse sear.  Cooked same amount of time.

It shows you exactly what first video was telling you.

 

I have an 8+ lb. rib roast in fridge that I am going to try this out on in next couple of days.  I plan to cut 4 steaks off the small end, and leave the thicker piece left, for a prime  rib roast.  I will try the reverse sear with the prime rib roast too, as per Pop Fassett's son.

post #7 of 17

Did the reverse sear on 12/26/14, that is when all my kids and grandkids were here.

Used the gas BBQ grill set at 230* F that was as low as I could get it holding a steady temp.

Rubbed SPOO studded with garlic

 

On a rack above another pan with 1 can of beer.


Used my Master Built 18.5 Kettle with KBB to do the sear with this high heat I decided to sear when the meat hit 110*


Finished on the grill IT 135*F came out great IT climbed to 143 nice pink color I was happy with it

No money shot of the sliced kids were hungry.

 


Thanks for looking

post #8 of 17
Thread Starter 
Frank that is an interesting video. It is nice to see the side by side.
On a professional view point I have a few issues with technique, but his point was made.

Tropics that is a big chunk of meat. Looks great! I know would have enjoyed that.


At work for our Chef Table this is the only method I use. I use a MES 30 at work. I will set the temp at 150 and smoke with an AMNTS with a verity of pellets. We only have electric grills, so this method gets a ton of flavor that would not be there. I have done anything from 12oz filets to a waygu filet that is 1/2" thick. They all come out like butter. Tonight I just walked a friend through this method, shall see what he thinks. I have written into a VIP Chef Table menu to use Venison Tenderloin and plan to use this method.
IMHO the lower the cooker temp is, the better the results. A must for thick or larger cuts you need to monitor with a thermometer. The thin ones cook very quick on the grill
/skillet, so you are mostly warming the meat and infusing smoke flavor. The thick cuts need more temp monitoring so you can get the final cook temp you desire.

The reverse sear method and sous vide method are similar in the way they slowing bring the meat up to temperature. Allowing the muscle to relax and stay tender. Where quick cooking at high heat causes the meat to contract and get tougher.

I will be a long time advocate for this method.
post #9 of 17

Yeah, I know JarJar,

but he was just a regular guy at home doing his best to get an accurate side by side.  That takes time and effort.  There are a lot of videos showing just one method, or the other, and proclaiming it the best.  But side by side, cooked at same time is hard to beat to show difference.  I bet he spent two or more hours, just planning everything.  LOL

AND it was his first time trying it!

 

I have to tip my cap to that guy anyway, for his effort, time, and thought in showing the difference, regardless of his temps and etc.  It is still side by side AT THE SAME TIME!  And that is very useful info for us home cooks wannabe's.

Even if cooked wrong, it still show quite a difference between methods!

 

I will trying my first reverse sear in two days. 

Going to slice it later today, season w/spog, and let dry out a bit uncovered on rack in fridge overnight. 

Not going to use smoker, as it is covered in snow right now.  So I will do it in oven and in cast iron skillet. 

Oven only goes down to 170* so I will have to use that temp.  Cast iron pan goes as high as I want it too, which will be around 475-550+*, to sear it quick.  I think I will be better off with a quick HOT sear after bring meat to 2* under desired temp of 225*, and let it rest a few minutes before searing.

 

I plan on searing only long enough to brown, not to raise temps too much.  Maybe a minute on each side.

 

Now I have a question for you.   Should I sear it in a dry pan, or should I lightly coat pan with oil/grease 1st.  I use peanut oil for higher heat tolerance, but it has limits too.

OK... maybe more questions.

Should I rub meat WITH OIL, along with seasonings, or just use seasonings?  Seems to me for a quick crunchy sear, I shouldn't use oil on steak, in prep, or in pan.

 

Please give me your thoughts or experience on this.  I want to impress my wife.  LOL

 

Thanks JarJar.

post #10 of 17

Looks good tropics!

 

Got any pics of it sliced up to show inside?    That will tell us a lot more about your roast.

 

But I got to say right now, I'd eat it with gusto! 

Even if things aren't perfect, a good prime rib is still good eats.  I've undercooked them, and over cooked them, but I never tossed one out yet!

I have re-purposed parts of some though. LOL

post #11 of 17

No sliced shot I think my wife put a piece in the freezer, she said there is so some time this week we will eat it.

post #12 of 17
Thread Starter 
Frank

Sorry if I came off too critical of what he did in the video. He has made the step that I have not made yet. That is putting it out there for everyone to see on YouTube. That takes a set, expecially in the food service world.
I do appreciate him doing both side of the cook the same. My issue was the sear process he used. Too much oil in a cold pan. The pan being cold will not give you a hard sear/crust you look for. Because the pan was cold you will also cook the meat more than desired. So for me it was more of a pour technique in cooking than test process. I am sure he put more than 2 hrs into planning.

For your cook
I would not rub the meat with oil. I would only season with sea salt and butcher block ground black pepper, maybe at most 30 min before cooking.
Oven at 170° is fine. If you are able too, use a remote thermometer to monitor the meat temp to make sure you don't go over your goal of 125° (assuming the 225° was a typo).
Remove from oven and allow to rest while you heat your skillet and thin layer of oil.
I like the use of peanut oil, great flavor and you are correct better heat tolerance.
I will spray a little oil on the meat just before placing into the hot pan. I find I lose less of the seasonings and does not stick as much. I will also slightly move the meat in the pan as I place it, but then leave it alone once in place.
After you turn the steak over you can add a dollop of whole butter to the pan and baste the steak with it. This will form a brown butter and give you a nutty flavor. If you have some onions cut ahead of time, add them to the pan as you remove the steak. Cook them down a bit with some chopped garlic and add some red wine and reduce. Great condiment for the steak and it helps clean the pan too.

Hope is helps.

Jeramy
post #13 of 17
If I tried to serve my wife a steak cooked to that degree she would be eating a bowl of cereal. If there is ANY pink or blood she will not touch it. Steak I cooked for her the other day was one uniform color....grey. When she was done there wasn't a bit of juice on her plate. Bet that thing had an internal temperature of 185*.
post #14 of 17
Quote:
Originally Posted by fpmich View Post
 

Looks good tropics!

 

Got any pics of it sliced up to show inside?    That will tell us a lot more about your roast.

 

But I got to say right now, I'd eat it with gusto! 

Even if things aren't perfect, a good prime rib is still good eats.  I've undercooked them, and over cooked them, but I never tossed one out yet!

I have re-purposed parts of some though. LOL


Pulled from freezer, still frozen this is the end piece shows some pink center.

I will be doing the bones maybe next week I love Prime Rib.

post #15 of 17
Thread Starter 
Quote:
Originally Posted by tropics View Post


Pulled from freezer, still frozen this is the end piece shows some pink center.
I will be doing the bones maybe next week I love Prime Rib.


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post #16 of 17

I'm impressed tropics! 

Even taken past rare, to 143* it still shows nice color in the cap part.  There is hope for me yet.  Thanks for the pic.

 

JarJar, I didn't take your post as overly critical.  I kind of cringed too when I saw that he was almost deep frying in medium hot pan.  LOL

I was just pointing out that even if cooked improperly, it still showed quite a difference.

 

Yes, 225* was typo.  Actually, I'm good with anything between 120*-130* tops.  But prefer it between 120-125

 

I usually season my beef the night before, but I guess with it warming so slowly in oven, it will still absorb it well.

I also never oil the meat when seasoning, but thought maybe I need to with this method.  Just wasn't sure.

post #17 of 17

Tropics,

I just looked at your post again and realized that I was looking at an END piece from roast, and it still had that color.

Now I am even more impressed, and encouraged too! 

 

I finally got up the nerve to my hand at reverse searing.  http://www.smokingmeatforums.com/t/176212/reverse-seared-cooking-time-for-ribeye-steak


Edited by fpmich - 1/16/15 at 4:07am
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