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Reverse sear....Do you always let it rest first?

post #1 of 6
Thread Starter 

Just a quick question. I have done the reverse sear many times with great results, but I usually take it from about 10-15 degrees lower than my target temp and immediately put it over high heat util it reaches my desired IT.  I notice that a lot of you cook it most of the way.  Let it rest and then sear it to your target IT.  Are there advantages to one method over the other.  Just curious about everyone's opinion on the matter.

post #2 of 6

I've never done the reverse sear like you do.  Whatever works best for you is the way to go. 

 

I typically take it to an IT about 5 degrees less than my target then sear it for 1-3 minutes a side just to caramelize the meat.  I just eyeball it at that point.  It takes longer on my gas grill than it does over glowing hot charcoals.   

post #3 of 6
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post
 

I've never done the reverse sear like you do.  Whatever works best for you is the way to go. 

 

I typically take it to an IT about 5 degrees less than my target then sear it for 1-3 minutes a side just to caramelize the meat.  I just eyeball it at that point.  It takes longer on my gas grill than it does over glowing hot charcoals.   

 

My question was more about do you take it from the smoker/indirect heat to direct heat immediately or do you take it off the smoker/indirect heat, let it rest (for the amount of time you would normally rest that piece of meat) and then bring it to the high heat to finish?

post #4 of 6

I do not let it rest before I reverse sear it.  I let it rest afterwards. 

post #5 of 6
I let it rest before searing. I have a few reasons.
1. I feel like it makes it easier to control and dial in the final internal temp. If the carryover is done before I sear, it's less likely that it'll continue rising in temp after the sear. If it doesn't carry over as far as I'd like, I can always just sear it a little longer until I get the IT I want. If I overshoot, there is no fixing that.

2. Once the meat is rested and the juices are reabsorbed, the sear is only happening at the surface, where I want it. Less chance of the "bullseye" effect.

3. With my mini, it takes about 15-20 minutes once I remove the pot and stir the coals for it to get really raging hot. This turns out to be the perfect rest period for steaks.
post #6 of 6
I smoke on the WSM then directly to preheated gasser then rest. Usally smoke to 110-120*IT grill 1-3 min per side depending on meat thickness.
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