REVERSE SEAR

[marcopolo]

Hello,

Can anyone either explain to me what is a "reverse sear" or point me in the direction where I can educate myself about this technique, please ?   Sounds interesting, and I'd like to learn more.

Thanks in advance...marco

 

[seenred]

Hi Marco.

Reverse Sear steaks are the bomb!  Basically, its smoking at low and slow temps until the meat reaches near your preferred doneness...I like medium so I smoke until an IT of about 135-140*.  Then throw them on a real hot grill for a couple minutes on each side...just long enough to put a good sear.

Here are 3 threads I've posted of reverse sears:

http://www.smokingmeatforums.com/t/142695/ribeye-steak-and-taters

http://www.smokingmeatforums.com/t/140575/reds-reverse-sear-ribeyes-1st-on-the-new-pellet-pit

http://www.smokingmeatforums.com/t/138898/reverse-seared-ribeyes-for-easter-w-qview

Red

 

[marcopolo]

Thanks, Red !

This sounds like a great technique, and I'm looking forward to giving it a try !

Once again, I appreciate your help !

 

[dirtsailor2003]

Reverse sear doesn't only apply to cuts of beef either. you can reverse sear pork chops, chicken, tuna to name a few others.