Trying to master the reverse sear, but I haven't had many chances to practice. Today gave me a chance, and it seems to have worked out. Now, if my pattern holds, the next one will get screwed up.
I think I got one right.
- Thread starter propjob
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
About an hour in the smoker at 175 with half and half mesquite and JD oak. From there to a 550 infrared grill.
I will be following this. I have tried a reverse sear once and wasn't pleased. I want to get a better handle on it because It will open up a whole new method.
Thanks everyone, Joe
Thanks everyone, Joe
That steak looks outstanding propjob...nicely done!
You can take all the guesswork out with a reliable instant read meat thermometer. Cook/smoke until the internal temperature of the steak is within about 10-15* of your target doneness, then do your sear. Then, during a short rest, the meat will coast up another 5 to 10 degrees in internal temp. Here's a rough guide on steak doneness:
If you follow the guide and trust your thermometer, you should get the same result every time.
Hope that helps...
Red
You can take all the guesswork out with a reliable instant read meat thermometer. Cook/smoke until the internal temperature of the steak is within about 10-15* of your target doneness, then do your sear. Then, during a short rest, the meat will coast up another 5 to 10 degrees in internal temp. Here's a rough guide on steak doneness:
If you follow the guide and trust your thermometer, you should get the same result every time.
Hope that helps...
Red
Last edited:
food junkie
Fire Starter
Thanks everyone. It got the seal of approval from the wife, so yay me.
These were NY Strip, and one thing that I will be watching next time is making sure the steaks are better matched - same thickness, same weight, similar amount of marbling. One of the three was a bit more done than we prefer. Naturally, the one in the photo was the best of the bunch. :)
These were NY Strip, and one thing that I will be watching next time is making sure the steaks are better matched - same thickness, same weight, similar amount of marbling. One of the three was a bit more done than we prefer. Naturally, the one in the photo was the best of the bunch. :)
jetsknicks1
Smoking Fanatic
Those look good and the approval seal from the wife is important because that means you now get to try something new. :sausage:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 66
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
-
Featured Blackened Rockfish...
- Started by Gonna Smoke
- Replies: 33
- Fish
-
Colombian Chorizo
- Started by SmokinEdge
- Replies: 32
- Sausage
