ScottyDaQ
Master of All
Haven't posted any pics recently, so tried to grab some of just a few reverse-seared chuck eyes. Yummy.
Chuck eyes n squash.
- Thread starter ScottyDaQ
- Start date
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muddave
Senior Cook
Looks great. Can you tell me about Reverse Seared? Thanks Dave
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ScottyDaQ
Master of All
Thanks...
(ripped off from Larry)
Reverse Sear Method
1. Put on the grill, seasoned straight of of the fridge.
2. Cook indirect in around 235-250* until you get an internal temp of 100*.
3. Remove from the grill and loosely tent with foil.
4. Get your grill up to 350-400 range.
5. Sear on each side 2-3 minutes over direct heat.
6. Remove from grill, let rest 10-15 minutes.
7. Slice thinly against the grain.
But I didn't take any temps. I just go by feel, cuz that's how I roll.
(ripped off from Larry)
Reverse Sear Method
1. Put on the grill, seasoned straight of of the fridge.
2. Cook indirect in around 235-250* until you get an internal temp of 100*.
3. Remove from the grill and loosely tent with foil.
4. Get your grill up to 350-400 range.
5. Sear on each side 2-3 minutes over direct heat.
6. Remove from grill, let rest 10-15 minutes.
7. Slice thinly against the grain.
But I didn't take any temps. I just go by feel, cuz that's how I roll.
Smokey Lew
Head Chef
Real nice looking steaks Scotty. Thanks for posting Larry's reverse sear method. I thought I knew it but I was missing the low and slow part.
friesian_rain
Senior Cook
Very simple, but yet so yummy looking !
The pictures are great, but I bet the food was better......
Thanks for sharing the reverse searing method, I heard it mentioned on here before but hadn't looked it up yet.
The pictures are great, but I bet the food was better......
Thanks for sharing the reverse searing method, I heard it mentioned on here before but hadn't looked it up yet.
LarryWolfe
Chef Extraordinaire
Dude those look incredible and perfectly cooked! You ever think about a light box?
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ScottyDaQ
Master of All
Larry Wolfe said:Dude those look incredible and perfectly cooked! You ever think about a light box?
I should make one ! (inside joke)
and Thank you.
Don Cash
Senior Cook
That steak is perfection on a plate...not a single bit of gray around the edge. Awesome post!
Nick Prochilo
Chef Extraordinaire
Beam me up scotty, I'll give you a hand eating those! Nice to see the snow has melted!
bbquzz
Master Chef
Killer Scotty, Killer!
TimBear
Sous Chef
Cooked to perfection! :P :P :P
ChuckBBQSmoker
Senior Cook
mouth watering!
Vermin999
Executive Chef
Fine looking meal!!!! I have never tried the reverse sear method on a steak before, only thicker cuts. I might have to give it a try.
swampsauce
Sous Chef
- Joined
- Jun 13, 2007
- Messages
- 725
I cant believe Larry is gonna take credit for the reverse sear!!)))) We all know Morgan's little brother taught Alton Brown.....
LarryWolfe
Chef Extraordinaire
swampsauce said:
Don't be starting shit Tim! Here's how the goddamn RS started.....Alton mentioned it to me about a sirloin roast for Christmas to serve a lot of people. After that I freaking made that method famous! If Jim Minion is gonna take credit for the MM, then I'm taking credit for the Wolfe Method! I did it continuously and posted about it, then when it became the 'fad' Alton came out and declared it's his method. Which is fine cause he told me about it, but I MADE IT FAMOUS AND PERFECTED THE PHUCKING METHOD! I STAND BY THAT!
