Thick Rib Eye Weber Kettle Reverse Sear 1st time

[joe cossack]

Hello everyone, looking for some advice. 1st off- Every reverse sear video or article I've read most talk about a 45 -60 minute cook time into total. I've never cooked a steak for more than 5-10 in total, so this feels a bit over the top. I do not have a "low and sear" but will be using the charcoal baskets. I'm looking for the proper temperatures to remove the steaks BEFORE I sear, and then the proper temperature for when they are DONE.

If I don't use the reverse sear method and cook them as I normally would anything to know about cooking a thicker steak?
Thanks in advance

 

[Fgignac]

I have been reverse searing my steaks for the last year and won't be going back any time soon! It takes so much of the guess work out of the process and gives me consistent results.

You can find a more detailed version of the technique I use on the Amazingribs website since that is where I learned it. Basically, you want to slow cook at 200-225. The steak will gain about 15 degrees while you sear it. So you need to take it off 15 degrees BEFORE your desired final temp. I like to start searing when the meat reaches 110 degrees. This will give me somewhere between 125 and 130 final temp. YMMV though because I am searing on a gas grill, not charcoal.

The final temp you are looking for, depending on the doneness you want would be:

- Rare 125
- Medium Rare 135
- Medium 145
- Medium well 155
- Well 165

 

[kruizer]

Put your steak on the indirect side of your weber and smoke until about 110 internal temp and then put over the coals to sear. leave it over the coals for about two minutes on each side until you get a nice crispy crust on the outside. This will give you a medium rare interior all the way through.

 

[Scott Eisenbraun]

Put your steak on the indirect side of your weber and smoke until about 110 internal temp and then put over the coals to sear. leave it over the coals for about two minutes on each side until you get a nice crispy crust on the outside. This will give you a medium rare interior all the way through.

I would do the same. The Weber kettle is the most versatile grill/smoker ever made.

 

[chilerelleno]

Smoke your steak over whichever wood you like, take it to an IT of around 100°.
Then switch to scorching hot direct heat or cast iron and finish to desired doneness according to IT.
E.G.125°-130° for rare.
Use a instant read digital thermometer to ascertain IT.

Smoking takes 30minutes to an hour or more depending on thickness and smoker temp.
Searing will take mere minutes with the surface already heated.

 

[gmc2003]

I use my kettle withe the vortex for reverse searing. Put the Vortex a little off center in your kettle. Indirect cook the steaks until they're about 15* from the desired temp and then lay them on top of the Vortex.

Chris

 

[joe cossack]

Smoke your steak over whichever wood you like, take it to an IT of around 100°.
Then switch to scorching hot direct heat or cast iron and finish to desired doneness according to IT.
E.G.125°-130° for rare.
Use a instant read digital thermometer to ascertain IT.

Smoking takes 30minutes to an hour or more depending on thickness and smoker temp.
Searing will take mere minutes with the surface already heated.

Just curious do you sear BOTH sides, or just the side that wasn't used for the indirect cook?

 

[weedeater]

Both definitely!

Weedeater

 

[chilerelleno]

I do both sides and the edges.
Your cast iron or steel should be so hot it takes 2-3 minutes for a hard see on each surface.

 

[joe cossack]

When using a cast iron on a weber kettle, at what point do you put the pan on the kettle? When the steak reaches temp (100?)? And when do you add your butter, hard fat, garlic, herbs...?

 

[chilerelleno]

I would have to have a full basket, vortex or similar of blazing coals ready to go.
You ideally go straight from smoke/oven directly to a preheated skillet.
That way your steak's hot surface temp allows for a very quick sear.
If it cools off it doesn't work near as well.

If it's hot steak to hot skillet you can getga beautiful hard sear in a minute or less.

No butter in skillet, it should be hot enough to burn butter in seconds.
Very little to no fat or oil in pan.
Dry brine beforehand.
Butter, bleu cheese, garlic, grilled onions/shrooms and seasonings afterwards, unless you're doing blackened seasonings.