Reverse seared steaks

[whistlepig]

I have had a couple of failures. The steak cooked well past medium rare and still no sear. This with the basic 3/4" grocery steaks. I am thinking I need a much thicker steak to accomplish this and would welcome any advice. I am trying to get the sear on my Masterbuilt 560.

 

[912smoker]

You should have no problem searing on the 560. What is your grate temp ?
At what IT temp are you pulling to do the sear ?

 

[whistlepig]

I am wanting 130/135 degrees final temp. Pulling at 100 degrees. The sear part overcooks the steak. I don't like well done beef.

 

[CastleYork]

I have had a couple of failures. The steak cooked well past medium rare and still no sear. This with the basic 3/4" grocery steaks. I am thinking I need a much thicker steak to accomplish this and would welcome any advice. I am trying to get the sear on my Masterbuilt 560.

Two ideas here:
1) I found letting the steaks acclimate to basically room temperature (I use a plastic zip lock and warm water bath) is more critical on these reverse sear attempts than on a regular grill. If they are cold, they take too long to get to the right IT and the outside becomes almost like a bark.

2) after the initial smoke, before the sear, consider brushing on olive oil. It might help the surface brown better. I tried it on my last two ribeyes. Seemed to improve the outside edge. Small sample size.

I’m working on this myself and I’m far from perfect. So best of luck and I hope either of these ideas helps.

 

[912smoker]

I had to experiment with this onmy 1050. Next time try pulling at 90 IT.
My family prefers M-MW. I smoke to 105 IT then set the pan/rack aside while the temp goes to 650. Fight the temptation and DO NOT put them back on the grate until the desired themp is reached.

 

[whistlepig]

I wi

I had to experiment with this onmy 1050. Next time try pulling at 90 IT.
My family prefers M-MW. I smoke to 105 IT then set the pan/rack aside while the temp goes to 650. Fight the temptation and DO NOT put them back on the grate until the desired themp is reached.

l will try this @ 90 degrees. I have a very thick Porterhouse I am getting ready to try tonight.

 

[Jabiru]

whistlepig I feel you need a thick steak when reverse sear , we usually aim for 1 inch. Ensure you run a temp probe, take off at desired temp and foil while you grill heats up to as hot as you can get it ready for the sear.

I use a charcoal chimney with some charcoal or heat beads to do the sear and it works really well.

 

[chef jimmyj]

For Store Cut 3/4 to 1", I Griddle Sear turning every 60 seconds to 10°F below desired IT.
For Reverse Sear Steaks, I order 1 1/4"- 1 1/2" cut Steaks. I pull at 100°F and MOST IMPORTANT...Let the meat REST a min of 15 to 20 minutes before Searing. During the rest, Carryover takes the IT up 5 to 10°. Next you Sear, turning every 60 seconds, until desired color and IT, say 115-120°F. Rest Again and the It will cruise up another10°F or so, depending on sear time and grill temp. That should give the desired 130 ish IT.
For Roasts, I rest 30 minutes minimum, before Searing...JJ

 

[SmokinAl]

There you go, I think JJ has you covered. I also agree with the fact that the steaks you are buying are too thin, for us I go 1 1/2 - 2”. But we like our steak rare to med/rare. Just a little past mooing.
Al