Reverse Searing

[Will Squared]

I just got some beef loin petite sirloin, about 1" thick. I just learned about Reverse Searing.
Anyone have experience with this?
There are so many threads her, how does one do a search?
I have a 560 to try this on.

 

[mike243]

There are a couple ways to do it, might be hard with a thin steak, smoke or cook off the flame for indirect, stop before it is at your desired temp, remove run temp up or move over to open flames to sear each side for a minute or 2, the reverse sear is sear then move to indirect side and pull when it hits where you want it, hope im clear hard to look at what i have typed on my cell phone till i post it lol

 

[Will Squared]

Thanks for the input. Is a 1" steak considered thin?
I can't type on my phone for anything, I use the voice and get some pretty strange words pop up.

 

[SmokinVOLfan]

What Mike said. Its basically cooking meat at a lower temperature and then searing the crap out of it at the end to give it that perfect doneness. For your sirloin you could smoke it to 110 and then get a really hot grill or cast iron ready and sear the hell out of it for a minute-two per side to get that 125 medium rare range.

 

[Will Squared]

Thanks SmokinVOLfan.
My new 560 can pop right up to 700 and has some nice searing grills.
I am itching to try it out.
This will be my third cook.

 

[chef jimmyj]

With a 1" steak, if you smoked at 150° to an IT of 110°, then seared it at 500°, 3 minutes per side, I dont think 1-2 will be enough, the Thin Steak would be medium at best more likely closer to Well Done.That's really pretty thin...JJ

 

[chef jimmyj]

Just CI seared 1.5" Ribeye on Sat over Medium Heat. Uniform Brown and 125°IT in 6 minutes per side, pretty fast really. 1" is thin.
Will, is it Cold where you are at, <50°? If so, you can Cold Smoke 2-3 hours, more if colder, and then Sear, easily, to your desired IT...JJ

 

[Will Squared]

Its been nice for the last day or so. in the 60's. Real windy though.
Thanks JJ.

 

[chef jimmyj]

60's is a bit warm but a Salty Rub and no more than 2 hours Cold Smoke, you will be fine. You will get the most uniform sear turning every 30 seconds until you are 5°F below your desired IT...JJ