Precooking with reverse sear

[don stephens]

I have asked in a couple of other places and no response. Can I smoke steaks to proper internal temperature, then refrigerate and sear when ordered the next day. May be feeding 40-60, and dont have time to do it all on same day. I am figuring I would definately bring out the meat and warm to room temp, but could it be done and then sear to order as orders are placed? I know its close to souse-vide (sp), but could it be done after smoking the meat? 

Don

 

[chef jimmyj]

No reason you can't take the steaks to an IT of 115 then quickly chill them to be seared the next day. Beef is internally sterile and hot smoking, 225, to 115 will certainly kill anything on the surface. Work cleanly, chill fast, pan in single layer then bag when cold, sear to desired temp...JJ

 

[SmokinAl]

Looks like JJ's got you covered!

Al

 

[don stephens]

Thanks, gonna experiment this weekend. Good news is I have to eat the exdperiment! 

 

[zwiller]

I think if you don't have the time to grill these then your grill is probably not hot enough.  If gas, check out a sear burner.  This took my grilling to a whole other level and I'd say my grilling is now on par with pro steak joints.  These places are rocking grills/salamanders/broilers that approach 1800F, temps far higher than typical consumer grills.  My medium is like 2m tops, I flip at 30s.  Perfect pro sear marks.  Park them in a cambo/cooler to rest.  If charcoal, I'd say use alot more on one side and create a sear zone and keep it screaming hot.