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First Attempt at Reverse Sear Steaks

post #1 of 5
Thread Starter 

Decided to cook these nice looking porterhouses using the reverse sear method, which I have never tried.  These steaks are not very thick and the last time I cooked these same steaks over direct heat I over cooked them.  This time I put them on the indirect side of the grill for 20 minutes (10 minutes each side), then removed from the grill to let rest for 10 minutes and then back on the grill for direct grilling at 30 seconds each side.  


I over cooked them again, instead of 144 degrees after indirect grilling I was looking for 120 degrees.  Next time I will go 15 minutes on the indirect side and use a 3/4 of a chimney instead of a full one.  The steaks were still very good!  I am not there yet, but getting close to the perfect steak.

















post #2 of 5
Great looking cook! Making me hungry!
post #3 of 5

They sure look good from here!



post #4 of 5

Nice job! There's juice on the plate so I'm drooling!


I've been trying to do this with venison steaks and I have been having the same problem of them being a little more done than I want. NEXT time I'll get it perfect! :icon_wink:

post #5 of 5

Just keep your meat thermometer near by and keep testing while the steaks are on the indirect side.  Pull when the IT = 120*.  I let them cool for 10 minutes before they go over to the direct side.   Practice, practice, practice.

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