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First reverse sear attempt w/strips


Fire Starter
Joined Apr 2, 2014
I've been wanting to do this for a while. Just used a little Montreal steak seasoning. Loaded the Amazen tube with apple and oak and into the MES. IT while smoking got a little higher (130°) than I wanted so rather than pile up the coals on the side of the kettle and put them on for a few minutes I just put a rack on the chimney to cut the sear time down. Didn't get much of a crust but was more concerned about not overcooking.

Overall, didn't notice a ton of smoke flavor, but definitely different than coals alone. The other thing is very little fat renedered from the edge. I generally eat the whole steak without trimming so it was a little under rendered for my taste. I think next time I'll pull from the MES much sooner so they have more time to sear. I did like the fact nearly the whole steak was the same level of doneness.

At the end of the day, any day that ends with a steak is a good day. Especially with 70° temps in November!




Smoking Guru
Staff member
OTBS Member
SMF Premier Member
Joined Jan 4, 2014
Looks really good! I've only done this a time or 2 and enjoyed it for sure.


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Now that's a good looking steak!!



Fire Starter
Joined May 27, 2015
Looks great! I've done this with tri-tip about 3 times now, and it really works great. That steak pic is making me hungry haha!

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